Sometimes, you’re in the mood for a healthy lunch… but are not necessarily in the mood for a green salad. Something that fills us up faster and keeps us satiated longer. Enter the quinoa salad! Quinoa is a fast-cooking grain with a high nutritional profile. I’ve introduced most of my clients to the idea of a quinoa salad for lunch, because its very filling, nourishing and energizing.
So what is quinoa exactly? It is an extremely high energy grain and has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. The Incas were able to run such long distances at such high altitudes because of this powerful grain.
Is a complete protein (contains all 8 amino acids)
Protein content equal to milk
High in B vitamins, iron, zinc, potassium, calcium and Vitamin E
Gluten-free, easy to digest
Ideal food for endurance
Strengthens the kidneys, heart and lungs
Quinoa Edamame Salad
This salad is very quick to come together and will keep in the fridge for a few days. So make a big batch and save for leftovers. It’s inspired by a similar salad I had while visiting a friend in Seattle.
1 cup quinoa
1/4 cup sesame seeds (I like to use the black ones)
1 cup shelled edamame, thawed or cooked if using frozen
1 bell pepper, diced
1/2 cup of arame (arame is a seaweed, you can buy it at your local health food store)
1 clove of garlic
1 half inch slice of ginger
1 tsp Bragg’s Liquid Aminos (or soy sauce)
1/2 tsp Apple Cider Vinegar
2 TBSP Sesame Oil (or olive oil)
1. First cook the quinoa. Combine quinoa and water in a saucepan. Cover and bring to a boil.
Reduce heat to a simmer and continue to cook covered for 15 minutes or until all water has been absorbed. Remove from heat and let stand for 5 minutes covered; fluff with a fork.
2. If you are using arame, start soaking it in water to soften it.
3. While the quinoa is cooking & arame is soaking, chop your veggies.
4. Make the salad dressing by blending the garlic, ginger and liquids.
5. Strain the arame.
6. Mix everything together