Looking for a great dish to serve for dinner at end-of-summer picnics and dinners?
This quinoa salad is so simple to make and full of protein, perfect to be used as a main dish or as a side dish to other recipes.
The original recipe uses sprouted legumes, but you can always substitute cooked chickpeas instead, if you don’t have any sprouts.
Sprouting legumes increases their protein content, as well as their mineral density. This is a great way for vegetarians to add more protein into their diet.
Sprouts are also alkalizing for the body, which helps combat the acidity that is caused by processed food, sugar, stress, and other proteins. Alkalizing your body is one of the best ways to prevent illness (even cancer) and keep your cells healthy and vibrant!!
Lime Summer Quinoa Salad
This quinoa salad is so simple to make and full of protein, perfect to be used as a main dish or as a side dish to other recipes.
Ingredients
- 2 cups quinoa, cooked
- 1.5 cups sprouted chickpeas, mung beans, and/or lentils
- 1/2 cup cilantro, chopped
- 1/2 cup basil, chopped
- 1/3 cup slivered almonds
- 2 limes, juiced
Dressing
- 1/4 cup ¼olive oil
- 1 tbsp honey
- 1/8 tsp ⅛sea salt
Instructions
- Mix together the quinoa, sprouted legumes, fresh herbs, and almonds in a bowl.
- Mix together the dressing ingredients.
- Toss everything together.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 521Total Fat 22gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 19gCholesterol 0mgSodium 85mgCarbohydrates 66gFiber 17gSugar 11gProtein 20g
