A salad is simple, but sometimes we lack inspiration and tend to make the same salads over and over again with the same ingredients. This recipe for a colorful quinoa salad with almond & pistachio (gluten-free + vegan) is simple, quick and easy to make. To save time during the week, I often cook large quantities of quinoa in advance, which I can then use for different recipes during the week. This saves me time and ensures that I have a healthy and nutritious base for several meals.
QUINOA
Quinoa is an excellent source of complete plantbased protein. Quinoa is satiating, slows the absorption of carbohydrates and promotes intestinal health thanks to its high fiber content.
Quinoa is ideal for people with celiac or gluten intolerance, as it is naturally gluten-free.
Quinoa is rich in vitamins and minerals.
CARROTS & RED CABBAGE
Carrots and red cabbage have strong antioxidant properties, giving them a protective effect against certain diseases.
Carrots and red cabbage are rich in fiber and low in calories. And they are a good source of vegetable protein, iron and vitamin C.
RED ONION
Red onion is a prebiotic food that helps support our intestinal health and nourishes our microbiota.
Red onions are rich in anthocyanins, which have antioxidant properties.
LEAFY GREENS
Leafy greens like lettuce is rich in water, low in calories, high in fiber and promotes satiety. It is also rich in antioxidants.
PISTACHIOS - ALMONDS
Pistachios and almonds are rich in good fats, which are particularly beneficial to cardiovascular health. They are rich in plantbased protein and an excellent source of essential micronutrients.
Quinoa salad with almonds & pistachio
Ingredients
Serves 2
120 g red or white quinoa
leefy greens of your choice: lettuce, arugula, baby greens...
2 carrots
1 small piece of red cabbage
1/2 red onion
about twenty unsalted almonds - unroasted
about twenty pistachios, unsalted - unroasted
2 green onion stalks
herbs of your choice: chives, parsley, coriander, mint
For the sauce
1 tablespoon olive oil
2 tablespoons rapeseed oil
2 to 3 tbsp tamari (depending on salt content - I use tamari with 50% salt reduction)
2 tbsp unpasteurized cider vinegar
1 tablespoon wholegrain mustard
Instructions
Cook the quinoa in twice its volume of water. Bring to the boil, then reduce the heat, cover and leave to cook slowly until it has absorbed all the water. Once cooked, leave the quinoa to cool.
Meanwhile, prepare the vegetables: grate the carrots - grate the cabbage - slice the red onion - chop the chosen herbs.
Place the almonds and pistachios in a small frying pan and lightly toast for 5 minutes. Be careful not to brown them too much.
Prepare the sauce: in a small jar, mix together the rapeseed oil, olive oil, tamari, cider vinegar and mustard.
When all the ingredients are ready, place the quinoa, salad, vegetables, herbs, pistachios and almonds in a salad bowl. Pour over the dressing just before serving.
This colorful quinoa, almond & pistachio salad (gluten-free + vegan) is easy to prepare in advance - 2-3 days before eating. Place the quinoa, raw vegetables, almonds and pistachios, and dressing in separate containers.
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