Fall Recipe: Crunchy Quinoa Salad

This salad always makes me feel good. It’s probably because of the abundance of nutrients it contains AND the fact that I have leftovers the next day.

But there is a reason quinoa makes me feel so good…

Quinoa contains all 22 amino acids including the 9 essential amino acids, which makes it a complete protein. Being a plant, this is quite impressive. Complete proteins are commonly found in animal products such as eggs, red meat, poultry and fish. Protein is essential in balancing our mood. The four brain chemicals (neurotransmitters) that create our moods are made of amino acids, the building blocks of protein – combined with the abundance of raw veggies, this salad is a nutrient powerhouse!

1 cup quinoa, cooked and cooled to room temperature
1 cup broccoli, chopped into florets
3 carrots, finely chopped
3 stalks celery, finely chopped (leaves removed)
1 cup English cucumber, finely chopped
½ cup red bell pepper, finely chopped
½ cup yellow bell pepper, finely chopped
¼ – ½ cup red onion, finely chopped
½ cup raw walnuts, chopped
¼ – ½ cup dried cranberries

Dressing

2 tbsp extra virgin olive oil
juice of a lime
1-3 tbsp fresh mint, finely chopped
1 tbsp agave nectar
¼ tsp sea salt or pink Himalayan salt – optional

Combine all salad ingredients in a large bowl and toss with dressing.
Serve on its own as a side dish or over a bed of mixed greens as a meal.
Makes approximately 6 cups.

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