A quick delicious lunch, this Almond Sesame Quinoa Salad is full of healthy fats to keep you satiated and your brain firing past the 3pm afternoon slump.
PALEO | WHOLE FOODS | DAIRY FREE | GLUTEN FREE | FOOD AS MEDICINE
Almond-Sesame Quinoa Salad
4 cups baby spinach, roughly chopped
1 ripe avocado, sliced
1/4 cup coriander, finely chopped
1 roasted red capsicum, sliced
1 cup cooked red quinoa
2 cm knob of peeled fresh ginger, minced
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon tamari *(or soy sauce)
1 tablespoon rice malt syrup **(or honey)
1/2 cup raw almonds
2 teaspoons sesame seeds
2 teaspoons rice malt syrup (or honey)
2 teaspoons tamari (or soy sauce)
- Preheat oven to 160 degrees.
- In a bowl combine the Almond-Sesame seed mix ingredients. Toss together until well coated.
- Spread out mix, in a single layer, on a baking paper lined oven tray.
- Roast in oven for approximately 14 minutes or until nuts & seeds are lightly golden in colour.
- Remove from oven and set aside to completely cool.
- Place all Dressing ingredients into a small glass jar. Seal with a lid and shake to combine.
- Taste and adjust flavour to your liking.
- To assemble salad, combine spinach, coriander, red capsicum, quinoa and sesame-almond mix in a bowl. Drizzle with dressing and lightly toss together.
- Place in serving bowl and top with sliced avocado.
* Tamari is a gluten free alternative to soy sauce. You can find it in most supermarkets and health food stores.
** Rice malt syrup is a sugar free alternative to honey. It has the same consistency and a similar flavour profile to honey, but does not influence blood sugar levels. Available in most supermarkets and health food stores.