Summer Quinoa Salad

It’s been a long time since I have posted a recipe here on Mondomulia and it is something I have missed a lot! Even though I have been cooking meals at home, I haven’t had the time or inspiration to style and photograph them. I wasn’t enjoying the cooking, I just needed to get it done quickly!

However I have recently photographed a new recipe for the Olive Branch Recipe Tree. The recipe is Quinoa Salad with Olive Oil, Lime and Cumin Vinaigrette.

I work with Olive Branch at different Farmers Markets, selling their Extra Virgin Olive Oil and other products, such as olives, tapenades and olive oil jam. As I used their olive oil every day, it only made sense for me to prepare a dish for the Recipe Tree.

The inspiration came to me when I read about the nutrient richness of quinoa, so I am now trying to eat it regularly. I’m also training for a Half Marathon and running four times a week, so I wanted a dish that gave me all the nutrients I need: fats, carbs and proteins.

I think this recipe is quite balanced as it provides unsaturated fat (quinoa), fiber (avocado), protein (avocado and pine nuts), carbs (quinoa, cucumber and radishes)*.

Ingredients

* 3/4 cup quinoa
* 1 1/2 cups of water
* 1 avocado
* 1 cup chopped radishes
* 1/2  cucumber
* 1/4 cup thinly sliced spring onions
* pine nuts

For the dressing:

* 1 lime
* 1/2 teaspoon ground cumin
* 2 tablespoons extra virgin olive oil
* salt

Preparation

Cook the quinoa according to the packet instructions. Usually, you will need to rinse it well with cold water, boil double amount of water in a small saucepan, stir in the quinoa, reduce heat to a simmer and cook until all the water is absorbed.

Let the cooked quinoa cool down until it is at room temperature, then place in a salad bowl.

Peel the avocado, dice into small pieces and toss them with one spoon of lime juice. Peel the cucumber and dice cucumbers into 1/2 inch pieces. Cut off the root and stem of the radishes, wash them and thinly slice them. Slice the spring onions and add everything to the quinoa.

In a small bowl, stir together three spoons of lime juice, ground cumin and the olive oil. Pour over the salad.

Gently stir in the diced avocado, season to taste with salt and fresh ground black pepper, and serve immediately.

This recipe is an adaptation of this recipe by Kalyn’s Kitchen.

*I am not a nutritionist, so please feel free to leave a comment with suggestions on how to improve this recipe’s nutritional balance!

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