well hi! hello there!聽it has BEEN聽a minute!聽I am so stoked to share this glowing goddess quinoa salad with you!
about a month ago I took a little trip down to SF to visit my bestie聽(since 2nd grade! she’s kind of a gem), and my visit just so happened to fall on a full moon. so OF COURSE there was a full moon goddess ceremony to kick of the weekend – all the best girls + yoga + intention setting + guided meditation + heart opening +聽and some delicious//healthy food. umm talk about amazing! can we do this every full moon?
since we were in charge of bringing the tasty eats, the bestie had made a big batch of quinoa earlier that was just waiting to be all dressed up into something delicious. after a trip to the store down the street + raiding her fridge for farmer’s market goodies this lovely, 聽bright and nourishing glowing goddess quinoa salad was born.
so I really can only take half the credit for this recipe – sf butterfly聽the other half belongs to you, bae! 😘
let me tell you why I love this goddess salad: it’s聽got that whole laid back and healthy vibe going on. grated beets, lots of parsley, thinly sliced green onion and a bright and fresh lemon + olive oil dressing keep it聽simple + clean, yet flavorful and satisfying. now that, my beautiful friends is a win-win!
and it seriously could not get any easier to make. you literally just toss everything together and it’s ready to go! you can garnish with some extra green stuff for looks if you want (because who doesn’t like pretty food) and then it’s time to DIG IN!
while not necessary, I LOVE to soak聽my quinoa before cooking to break down the enzyme inhibitors and increase bioavailability of the vitamins and minerals in the grain. if you have tummy troubles with ANY聽grain this is a super simple + effective way to make聽everything a little bit easier on your body.
if you decide you want to give it a try here’s what you’ll do:
- in a large bowl soak聽2 cups quinoa in twice as much water along with a few tablespoons of apple cider vinegar, lemon juice, yogurt, whey or kefir (something acidic) for 12 to 24 hours.
- drain and rinse well with cold water
- transfer the quinoa to a pot and add just enough water to cover the plump聽grains
- turn the burner on to medium high and bring to a simmer, reduce the heat to low, cover and set a timer for 5 minutes.
- after 5 minutes turn off the heat and let the pot sit on the burner for about 10-15 minutes to allow it to finish steaming.
- remove from heat and fluff with a fork! **if there is a little bit of water left in the pot after this whole process just drain well聽using a fine mesh聽strainer.**
now you can use the quinoa聽immediately or store it in the refrigerator until you’re ready to make the salad! I will mention聽though that it is one of those salads that only improves with a little bit of time for the flavors to get to know each other.
鈾ワ笍 signing off beauties + goddesses, and as always…
did you make this recipe?聽I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to聽instagram聽with the tag @nyssaskitchen or hashtag #nyssaskitchen! xo
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glowing goddess quinoa salad
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
get your glowing goddess quinoa salad! a mega healthy and super simple recipe for a quinoa salad with grated beets, fresh parsley and thinly sliced green onion, all tossed together with a fresh and bright lemon + olive oil vinaigrette. vegan, vegetarian, gluten free and goddess approved!
Ingredients
- 4 cups cooked red quinoa (to follow my recommendation of soaking before cooking see instructions above!)
- 2 medium beets, peeled and grated
- 4 green onions, thinly sliced
- 1/2 cup chopped parsley
- for dressing:
- 1/3 cup fresh squeezed lemon juice
- 1/4 cup olive oil
- 1 tsp maple syrup
- 2 tsp salt
- fresh ground black pepper
Instructions
- combine quinoa, beets, green onions and parsley in a large bowl.
- in a jar or in another bowl shake/whisk together lemon juice, olive oil, maple syrup, salt and pepper.
- pour dressing over quinoa and toss to combine.
- taste and add a little more salt, maple syrup or black pepper if necessary.
- garnish with a little extra parsley and green onions and serve, or store in the refrigerator for up to one week!
- Category: salad
- Cuisine: healthy, vegan, vegetarian
Andrea says
This is on the menu for Sunday! Can’t wait to try it with all the market goodies! I’ll let you know how it turns out 馃槈
Nyssa Tanner says
ooh I hope you love it! I would love to hear how it turns out! 馃檪
Letty / Letty's Kitchen says
Can’t wait to try your trick of soaking the quinoa in/with something acidic. Love the double red going on in this recipe. Pinned!
Nyssa Tanner says
awesome! yes it’s super colorful and vibrant! I love to “eat the rainbow” 馃槈