It looks like you are using an AD Blocker, we understand and we would like to share that we are an online media living partly living off advertising revenues. Please turn off your blocker or Subscribe to YOGI Times and we will turn off the ADs for you for one year.
Array ( )
Prep. Time: 30 min. | Cooking Time: 20 min.
This salad is super healthy, easy to make, and bursts with subtle fresh flavors. With no garlic or onion, it is a perfect salad for the yogic diet; it is also vegan and gluten-free.
Method of preparation:
Soak the quinoa grains in a large bowl, strain and let dry for at least 10-15 minutes. Once dry, sauté the quinoa in a pot for 2-3 minutes, then add 2 cups water. Bring to a boil and reduce heat to low; cook for 16-18 minutes leaving lid on. Once all water has evaporated, turn off the heat and fluff the quinoa, then let stand at least 10 minutes.
While the quinoa is cooking, finely chop the tomatoes, cucumber, corn, and herbs (be generous with the herbs!) and put into a large bowl. Measure the vianiagrette ingredients and combine with a whisk or blender. Set aside. Once quinoa has cooled, mix into the bowl, then mix vinaigrette over the quinoa and vegetables. Finally, roast a handful of cashews in a frying pan for a minute or so until they start to brown; chop into small pieces and put on top of the salad. Adjust salt, herbs and lemon/lime juice to taste.
Chill in the fridge for at least an hour before serving.
This recipe comfortably serves 4 as a nice side dish or dinner starter. It can be paired with broccoli or a soup as well for a light lunch. Try serving on a bed of spinach!