Use organic ingredients whenever possible to avoid toxin exposure.
1 cup quinoa (I use half white, half red), 1 15oz can of chickpeas (rinsed and drained), 1 delicata squash, 8 cups of baby greens, 1/4 cup of red onion (chopped), 2 Tbs of olive oil, juice of 1 lemon, 1/4 cup of fresh mint (chopped), 1/4 cup of parsley (chopped), 1 tsp cumin powder, 1/2 tsp sea salt, 1/4 tsp black pepper.
1. Soak quinoa overnight for optimal digestion and nutrient absorption, rinse and cook in 1 cup of water in a rice cooker. Set aside.
2. Wash the delicata squash, cut in half, remove seeds and cut into chucks. Place in the basket of a steamer and steam for 15 mn until soft but not mushy. Set aside to cool.
3. Place quinoa, chickpeas, onion and baby greens in a bowl, drizzle olive oil, add lemon juice, herbs, cumin, salt & pepper. Mix well.
4. Incorporate delicata gently.
5. Serve into plates.
This salad is quick to assemble with a few leftovers and a can of chickpeas. Perfect for an impromptu meal and lunch boxes. It is high in protein with quinoa and chickpeas.
Gluten-free, Vegan, Vegetarian.
Alexandra Le Ny Health Coaching