1 cup cooked quinoa
1 small Roma tomato, diced
1 small cucumber, diced
1/2 red bell pepper, diced
½ carrot, diced
½ cup organic sweet corn, drained
¼ cup fresh parsley, chopped
1.5 tbsp olive oil
½ tsp honey
½ fresh lemon, squeezed
1 tsp raw apple cider vinegar
Pinch of salt and pepper to taste
3 tbsp of the mixture:
sunflower seeds, pumpkin seeds, and cranberries
It’s been years and years now, that quinoa and I have become best friends!
This humble, high-protein grain can fix you breakfast, lunch, brunch, meal-prep, and dinner, in no time. To be more accurate, I actually cook about 2 cups of plain, clean quinoa, every weekend, so I have it available in my fridge for whenever I want to fix something quick to eat. Which is every day!
This healthy salad is more than just a plain bowl of quinoa mixed with veggies, as we topped it with some really yummy salad topper crunch mixture which consists of sunflower seeds, pumpkin seeds, and chewy cranberries. I came across this salad topper at my local Costco store and decided to make it al home. This is something that is so easy to prepare at home in a snap. I’ll tell you how. It will take any of your salads to the next level!
I really enjoyed this salad for lunch! Hope you give it a try.
To make the salad topper :
Preheat your oven to 350 F. and place 1 cup raw pumpkin seeds, 1 cup sunflower seeds on a flat baking sheet lined with parchment paper. Add 1 tsp coconut oil, 1 tsp raw maple or honey, a tiny pinch of salt, and mix. Place in the oven and USE A TIMER and bake for exactly 10 minutes. Remove from the oven and let cool completely. Then mix and add a handful of cranberries, mix, and place in an airtight container.
To make the salad:
Place all the ingredients in a bowl, add your dressing, mix, and then sprinkle your yummy salad topper.
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