Here is a 100% vegan meal for all of you. Try skipping meat for lunch a few days a week, it will save you money and calories. Or make this for dinner and try out the new “Meatless Monday” craze.
“But I need protein” you say, did you know that Quinoa is a complete protein? It contains more protein than any other grain and the Incas called it the “Mother Grain”. If you still feel you need more protein add some nuts or cheese to the salad.
Makes 2 Salads-
1/2 cup Quinoa
1 cup Vegetable Broth
3 cups Baby Spinach
1 Fugi Apple cut into bite sized chunks
1/2 Cucumber halved and sliced
1 Avocado chopped into bite sized chunks
1 Roma Tomato chopped into bite sized chunks
1 Scallion sliced finely
1 tbsp Capers drained
2 tbsp Golden Raisins
For the Vinaigrette-
2 tbsp balsamic vinegar
1 teaspoon Dijon mustard
1/2 tsp salt
1/4 cup pomegranate juice
2 tsp extra-virgin olive oil
salt and pepper to taste
In a small bowl or an empty mason jar combine the vinaigrette ingredients and give it a good shake or whisk. Set aside, you can make this a day ahead of time.
In a medium sauce pan combine the quinoa and vegetable broth, cover and bring to a boil. Then lower the heat to a simmer until all the liquid is absorbed, about 15 minutes.
For the salad, rip the spinach as you place it onto two plates leave a little room in the middle for your quinoa. Once the quinoa is ready spoon 1/2 onto each plate, then you can top with the apple, cucumber, avocado, tomatoes, scallions, capers and raisins. Drizzle some of the dressing onto the salad and serve.
Each Salad Contains: