a light yogic salad that is gluten-free and vegan

Salads | Serves 4  

Prep. Time: 30 min. | Cooking Time: 20 min.

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.  

Ingredients

• 1 cup / 225 grams  of quinoa (cooking instructions below)
• 3 small tomatoes
• 1 medium sized cucumber
• ½ cup corn (or ½ can of Asian-style young sweet corn
• Handful of toasted cashews, cut into smaller pieces
• Herbs:  fresh parsley, cilantro, basil in equal quantity
• Viniagrette:
• 3 tablespoons olive oil
• Juice of 1 lime
• Juice of ¼  of a lemon
• Dash of red or black pepper
• Salt to taste

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!

Check out this recipe >> kidney bean soup with gluten-free pasta