Breakfast Quinoa Salad
Breakfast Quinoa Salad
Ingredients
Salad
- 1 cup leftover cooked quinoa (cooled)
- 1 ripe avocado (diced)
- Granny Smith apple diced
- jalapeno pepper seeded, membrane removed, finely chopped
- 1 cup fresh blueberries
- 1 cup mango cubes (I used frozen)
- 1 cup fresh raspberries
- 2 collard leaves shredded
- ¼ cup fresh parsley chopped
- ¼ cup fresh mint chopped
Vinaigrette
- 2 tbsp cidar vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh ginger grated
- tbsp liquid unpasteurized honey
- juice of one lime
Garnish
- Low fat cottage cheese
- Fat free Greek yogurt
- Unpasteurized liquid honey
- Toasted sliced almonds
- Toasted coconut shavings
Instructions
- 1
If you don't have any leftover cooked quinoa, you'll need to cook some of that first. To get the required cup, bring 1 cup of water to a boil. Meanwhile, in a fine meshed sieve, rinse ½ cup of quinoa under running water until it no longer "foams" at the surface.
- 2
Add to boiling water, bring back to the boil then lower heat, cover and simmer for about 8-10 minutes, until all the water is evaporated. Allow to cool completely.
- 3
In a small mixing bowl, add all the ingredients of the vinaigrette and whisk until well incorporated. Set aside.
- 4
Add the rest of the ingredients to a large mixing bowl, pour vinaigrette in and give all that a good stir until all the ingredients are well combined.
- 5
Serve immediately or leave in the fridge for a few hours to allow flavors to develop.
- 6
Garnish as desired
