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quinoa garden salad

5/14/2014

 
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salad ingredients:

  • 1/4 cup cooked quinoa
  • 8 sugar snap peas, chopped
  • 1/4 cup unsalted peanuts
  • 1 small cucumber, finely chopped
  • 1/4-1/2 bell pepper
  • 1/2 tsp. ground flaxseed
  • 2 green olives, sliced

dressing ingredients:

  • 1 tablespoon light taste extra virgin olive oil
  • sprinkle ground chia seeds
  • 2 drops gluten-free soy sauce
  • herbs & spices to taste; I used oregano, basil, sea salt, and ground black pepper.

notes:

  • I cooked the quinoa ahead of time in a rice cooker.
  • ground flaxseed helps with absorbing nutrients versus keeping them whole. we use a coffee grinder to achieve a powdery texture - versatile and virtually tasteless.
  • I used a President's Choice brand green olive variety that does not contain lactic acid and is soaked in sea salt instead of vinegar.
  • the light taste olive oil reduces the heavy, over-powering taste of regular olive oil.
  • you may use regular soy sauce, just be careful of the varieties with a very salty flavour.


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