Salads are a great way to get in your daily vegetables and the many nutrients they offer. Get creative with your salads they don’t have to be the same boring ones everyday, add in some fun and nutritious items to mix up your regular bowl of green giving it some extra pizzazz.
This salad can be made with cooked quinoa if you do not have ancient grains. Quinoa and ancient grains are a very nutritious add in to any meal, and with a little meal prep you can add them in at the last minute and save some time and effort. Cook a large batch and portion pack them into smaller bags/containers and freeze them. Take them out when you want to add them into your meals, they can be defrosted and tossed into a cold dish, or you can heat them to enjoy them warm. The ancient grain mix I use is made by Trù Roots and contains white quinoa, red quinoa, millet and buckwheat, a high fiber nutritious blend.
When making a salad remember to add in various coloured vegetables and fruits, the more colours you eat the more phytochemicals and antioxidants your body absorbs and the better able it is to fight off unwanted toxins from within. More about the many benefits of eating the rainbow here.
Benefits of Quinoa:
- high in protein; a complete protein containing all 9 amino acids
- contains almost 2x the fiber as most other grains
- good source of iron and magnesium
- contains lysine; important for tissue repair and growth
- helps control blood sugar levels
- high in antioxidants
- gluten free
Garlicky Lime Ancient Grain Salad
Salad:
(These are the veggies I had on hand, you can add whatever you have)
- 2 mini cucumbers chopped
- 1/2 red pepper chopped
- 1/4 sweet onion chopped
- 2 tbsp fresh parsley chopped
- 2 tbsp garlic chives chopped
- 1/2 cup cooked ancient grains (or regular cooked quinoa)
Gently mix it all together.
Garlic lime dressing:
- 2 tbsp garlic infused extra virgin olive oil (or just extra virgin olive oil)
- 1 lime juiced
- 1 small clove garlic minced
- 1/2 tbsp lime and spice seasoning (can substitute for 1 tsp fresh lime zest and crushed red pepper to taste)
- 1 tsp sea salt
Whisk well (I usually add dressing ingredients into a jar, close the lid tight and shake, shake, shake).
Add dressing to vegetable mix and toss well. Let rest in the fridge for at least 2 hours for flavours to infuse.
Enjoy!
If you remake this recipe let me know your thoughts, I love hearing from you!:)
