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What’s better than a fresh, fruity quinoa salad? 😍 Omega-3-Plus oil from Udo Erasmus (available at Quintessence Naturprodukte ) gives the salad an extra portion of healthy fats: It is a vegetable oil mixture of eight different cold-pressed oil seeds and has a high content (over 60%) of polyunsaturated fatty acids in an optimized ratio of omega 3, omega 6 and omega 9. In addition, the oil is vegan & gluten-free and is gently cold-pressed under exclusion of light and oxygen. 😊 You’ll find more infos below or at Quintessence Naturprodukte.
The combination with pomegranate seeds makes the salad even more fruity and fits perfectly with the summer.
Have fun trying it out! ❤️
Summer quinoa salad with omega-3 plus oil
ingredients
- 80 g quinoa
- 150 g leaf spinach
- 1 paprika
- 1/2 tin chickpeas (approx. 200 g)
- 1 avocado
- 1/2 pomegranate (seeds)
- 1/2 cucumber
- 1 tbsp peeled hemp seeds
- 2-3 tbsp omega-3-plus oil
- juice of ½ organic lemon
- salt & pepper
- herbs of choice
instructions
- Prepare quinoa according to package directions. If package directions are not provided, wash quinoa thoroughly and bring to boil with 2.5 times the amount of water and simmer over medium heat for about 15 minutes. Drain and let it cool down.
- Wash spinach, chickpeas, peppers and cucumber thoroughly.
- Cut paprika and cucumber into small pieces and add to a bowl with spinach, chickpeas and pomegranate seeds.
- Add the quinoa and mix well.
- Divide the salad between two plates.
- Cut the avocado in half and remove the pit. Cut the halves into wedges, garnish on the salad and sprinkle with hemp seeds.
- Season with lemon juice, omega-3 plus oil, salt, pepper and herbs. Enjoy your meal!
This recipe is
vegan / gluten-free / without refined sugar
References:
