3-4 servings; 20 min preparation; 15 min cooking time.
Superfoods! They are highly discussed and become more popular every day. The reason is that people become aware of the quality of the food they eat, so they search of healthy alternatives that will keep them away from sicknesses. This superfood bowl is full of ingredients that will do exactly that. The salad is so rich of good nutrients. It’s full of flavor and very yummy. Furthermore, it’s gluten-free and completely vegan.
I wanted to use the most common white quinoa, but when I found its black equivalent, I couldn’t resist. Black quinoa is still a rare product and not so easy to find. It has a little bit nuttier taste and it’s even richer of protein and fiber than the white one.
In fact, quinoa contains more protein and fiber than any other sort grain, although the forbidden rice I made yesterday comes very close. Besides this healthy grain, the salad contains good vegetable fat, coming from the avocado and almonds. Blueberries bring a huge amount of antioxidants and give natural sweetness. Edamame completes the picture with its high protein and rich vitamin content. All in all this salad will keep you away from heart diseases and diabetes. It will keep you young and full of energy.
- 100 g uncooked black quinoa
- 100 g edamame, blanched
- 200 g blueberries
- 140 g sweet corn
- 1/2 avocado, chopped fine
- 1 red bell pepper, minced
- 50 g almonds, chopped
for the dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 1 tsp balsamic vinegar
- 1 tsp acacia honey
- 1/4 tsp salt
Normally supermarkets carry blanched edamame, but if you don’t find it, blanch the soy beans in boiling water for 2 min. They should remain crunchy.
Heat a sauce pan with 150 ml water over medium heat. Add the quinoa and bring to the boil. Cook it for 13 min with a lid on. Then switch off the heat and leave the pan for 5 min with a lid on to finish the cooking.
Dressing: Mix all ingredients together in a blender or use a fork. Adjust the ratios according to your taste.
In a big bowl mix the cooked quinoa with the rest of the ingredients. Chop the almonds and toss them on top of the salad. Enjoy!