- Lettuce, spinach, arugula, basil
- Cherry Tomatoes
- Cucumber / Green Apple / Orange
- 1 Boiled egg
- Dried Cranberries
- Seed, salt, pepper, and seasoning
- For our Salad, we will begin with our quinoa. First, we must wash properly and remove the saponins it contains (a bitter-tasting toxin used to make soap). It is not advisable to leave it to soak since these toxins would deposit in the grain. Make sure you wash and drain it with water at least 4-7 times. Mainly until you pour water and no foam appears.
- To cook we will use 1 part of quinoa for 2 of water; this meaning 1 cup of quinoa in 2 cups of water. You can add some salt and once it boils turn down your heat to a minimum until all liquid is absorbed.
- We continue by roasting our cooked chickpeas around 10-15 minutes in a preheated oven at 200°C. I mix them with a Tablespoon of Olive Oil and a Teaspoon of Smoked Paprika, Salt, and Pepper.
- Moving on to our raw vegetables for today’s salad, we will wash and chop everything as preferred. I cut my leaves by hand, cherry tomatoes in half, and dice the cucumber and green apple. You can add other fresh fruits for mora juice and flavors such as orange, blueberry, strawberries, etc. In this case, I also added dried cranberries.
- Add your choice of seeds and seasoning. My Go-To are sesame seeds, chia, turmeric, paprika, salt, black pepper, and olive oil.
- Boil egg for 5 minutes, put in cold water (or water with ice), peel, and place on top of your salad. Bon appetite!
- For a vegan option, you can avoid the egg.
- Other ingredients you can replace or add are: Nutritional yeast — sometimes referred to as “nooch", pumpkin seeds, almonds, sunflower seeds, chestnuts, and any other nut or dried fruits you might like to experiment with.
- Adding fruits (dried or fresh) to our meals is also a really good way to add vitamins and make it more nutritious.