Spring Quinoa Salad

Are you often wondering where you get your protein from? I grew up eating meat at every meal because my family believed that meat was the best source for protein. Does this sound familiar to you.? If so read about one of the best sources of protein you can eat and a recipe on how to make a great spring salad as well!

As I battled high cholesterol at an early age, I discovered one of the healthiest sources of protein on the planet, quinoa. Quinoa is the ideal plant based food to introduce to you and your family’s diet to reduce the amount of meat you eat while at the same time boosting your protein intake. Not only will quinoa provide you with a burst of energy, but it will maintain that energy long term without a heavy feeling when consumed. How do you feel after you eat a big stake, a little tired? When I began reducing my meat intake and eating quinoa, I began experiencing a healthy shift in my cholesterol levels.

Here is a great Spring Quinoa Salad recipe to get you started.

Ingredients

1 cup of quinoa - (not cooked)
1 cup of sprouted sunflower seed - (you will be surprised how many main stream grocery stores carry them)
1 red pepper - diced julienne style
1/4 cup of organic raisins - organic to avoid unwanted sulphites
1 tablespoon lemon juice
1/4 cup of toasted sesame oil
2 tablespoons balsamic vinegar
1 tablespoon of crystal rock salt
1 tablespoon of fresh ground pepper

How to Prepare

Place quinoa in a bot with two cups of water. Bring water to a boil and let simmer covered for 15 - 20 minutes. You want the quinoa a little mushy but not overcooked. See picture below. Mix in all ingredient except red pepper and sunflower sprouts. Place the quinoa in the refrigerator for 30 minutes. Place qunioa in a bowl and garnish with red pepper and sprouts as desired.

Cooked Quinoa

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