This Crunchy Quinoa Salad is loaded with texture and flavor. This vegan salad recipe is one the whole family will love. Delicious and Nutritious!
Apparently, I'm looking hot these days.
According to the boys – who are obsessed with all things Angry Birds – my stomach is looking exactly like Orange Bird Blown Up. As exciting as this may be to the 6 and 8 year old set, I'm not even mildly amused.
While downing his second glass of my Third Trimester Tea, hubby tries to comfort me by saying “It's all baby”.
I'm not sure what to be more upset with. The boys assessment of my stomach (which is a little too accurate for comfort) or my husband drinking my tea. (And the general feeling that he's more prepared for the third trimester now than I am.)
While I mull this over, I've got a great quinoa salad to share with you today.
This salad is all about the texture. I just love it's crunchy – nutty – seedy goodness! Not only does it work great as a salad but it is also fantastic in a wrap. Since it holds well dressed for a couple of days, it's a great make ahead lunch.
I used lentil sprouts here, but really any sprouts will work. I do like the crunchy factor the lentil sprouts add. If you want to give it a try here is how to sprout lentils otherwise feel free to use whatever sprouts you can find at your grocery store.
In addition to this Crunchy Quinoa Salad, you make like these salad recipes.
- 1 tablespoon balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- ¼ teaspoon fresh ground black pepper
- ¾ cup cooked Quinoa
- ¾ cup lentil sprouts (or sprouts of choice)
- 1 cup grated carrot
- 2 scallions, sliced thin
- 1/3 cup sunflower seeds
- 1/3 cup roasted almonds, chopped
I'm off to make another batch of tea which I'm thinking of labeling “Only to be consumed by those with a uterus and raging hormones.”