Lime Summer Quinoa Salad Recipe
Looking for a great dish to serve for dinner at end-of-summer picnics and dinners?
This quinoa salad is so simple to make and full of protein, perfect to be used as a main dish or as a side dish to other recipes. The original recipe uses sprouted legumes, but you can always substitute cooked chickpeas instead, if you don't have any sprouts. Sprouting legumes increases their protein content, as well as their mineral density. This is a great way for vegetarians to add more protein into their diet. Sprouts are also alkalizing for the body, which helps combat the acidity that is caused by processed food, sugar, stress, and other proteins. Alkalizing your body is one of the best ways to prevent illness (even cancer) and keep your cells healthy and vibrant!!
Ingredients
- 2 cups quinoa, cooked
- 1 ½ cups sprouted chickpeas, mung beans, and/or lentils
- ½ cup cilantro, chopped
- ½ cup basil, chopped
- ⅓ cup slivered almonds
- 2 limes, juiced
- ¼ cup olive oil
- 1 Tbsp honey
- ⅛ tsp sea salt
Instructions
- Mix together the quinoa, sprouted legumes, fresh herbs, and almonds in a bowl.
- Mix together the dressing ingredients.
- Toss everything together.
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Author: The Living Kitchen
The Living Kitchen Wellness Group is based out of Toronto, ON and offers internet based nutrition programs complete with menu plans, recipes, grocery lists, and educational material. They also offer private nutritional consulting, bring joy back to eating and teach people how to intuitively know what to eat for their body.
For more recipes and inspiration, check out: www.livingkitchenwellness.com.
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