With a beautiful light, nutty taste, this quinoa, asparagus and tomato salad is the perfect Spring salad for any occasion.
Not only will this quinoa salad help to reduce bloating or sluggishness, it will also ease you into the spring mindset, keeping you feeling positive as the sun begins to shine. This simple salad helps to protect your skin from the suns UV rays while also working to reduce breakouts. What more could you need as spring begins to unfold?!
Asparagus allows your body to rid toxins from your cells while reducing that sluggish bloated feeling. Aside from leaving your body feeling light, asparagine also works to reduce stress and anxiety for a positive, relaxed mind.
Tomatoes are full of lycopene which is a powerful antioxidant, which protect our skin from the suns UV rays to slow premature ageing while helping to keep skin toned and firm. Its high fat solubility makes it especially effective in our skin as our skin cells are full of gorgeous fats to keep them plump while Vitamin A adds shine to your hair.
Quinoa is a warrior for bad skin! Its combination of zinc and fibre work to decrease inflammation and reduce oil production both of which create the perfect environment for breakouts. Iron also enhances your skin by helping to provide oxygen for regeneration and repair. Quinoa will help your skin to feel radiant and naturally gorgeous!
QUINOA SALAD RECIPE
30 minutes wo to go. Serves 4
1 cup quinoa, rinsed
2 cups cherry tomatoes, halved
2 cloves garlic, crushed
1 tablespoon oregano
1/4 cup olive oil
1 bunch asparagus, ends removed
1 cup chopped red cabbage
¼ cup fresh basil leaves
½ cup goats cheese, crumbled
1 tablespoon red wine vinegar
1. Preheat oven to 200 degrees. In a bowl, mix tomatoes with garlic, oregano and olive oil. Roast tomatoes on a lined baking tray for 20 minutes, or until light brown.
2. Meanwhile cook quinoa in a rice cooker (see below) or add quinoa and 3 cups of water to a medium saucepan, bringing to the boil. Cover and reduce to a simmer for about 10 minutes or until cooked.
3. Blanch asparagus in boiling water for about 30 seconds. Transfer asparagus to a bowl of cold water or run under a cool tap for a further 30 seconds. Drain and roughly chop asparagus stems.
4. Drain quinoa and return to the saucepan, allowing it to sit covered for 10 minutes.
5. Fluff quinoa with a fork and place in a large bowl. Add asparagus and tomatoes and stir in vinegar. Top with goats cheese basil and serve.
TIPS AND TRICKS
- Left overs can be stored in an air tight container in the fridge and re-heated for tomorrow’s lunch.
- You can mix up this quinoa salad by adding some snow peas or using a dash of tamari instead of vinegar.
- I use a rice cooker to cook my quinoa as I can pop it on and walk away and on return it is perfect…even if it has been sitting there for 30+ mins. Use a ratio of 1 part quinoa to 1.5 of water.