Spring Quinoa Salad and Basil Vinaigrette

Spring Quinoa Salad and Basil Vinaigrette
Do you like quinoa? If you haven’t tried it I urge you to give it a try. This particular recipe is so full of flavor you won’t even notice the quinoa if it’s a new addition to your diet. Did you know?Quinoa is a often prepared and spoken about as if it was a grain, when in fact it’s a seed. It’s a member of the spinach, chard and beet family – perhaps that’s why it’s so good for you.It has a good protein profile and is loaded with nutrients and vitamins. Quinoa is a complete protein, containing all the essential (9) amino acids. Plus it provides a majority of the essential nutrients required for life. It’s estimated that no food is better than quinoa in this regard. It’s naturally gluten-free and there are over 100 different varieties. Hopefully this peaks your interest to try this tasty seed. This particular recipe is very filling and delicious. It’s very easy to make and you can do a variety of things with it.I enjoyed having it with arugula, although any lettuce would do. Please let me know how you enjoy this recipe and any fun variations you come up with. Thanks goes out to our Health Coach who created this recipe. Serves 4-8.
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Prep Time 20 minutes
Course Salad, Side Dish

Ingredients
  

Quinoa Salad

  • ½ cup uncooked organic quinoa rinsed in cool water
  • 16 ounces frozen organic petite green peas
  • ½ chopped large organic shallot
  • ½ cup chopped fresh organic Italian parsley
  • ½ cup crumbled Kite Hill Vegan Ricotta Cheese
  • ½ cup chopped organic walnuts

Basil Vinaigrette:

  • 1 cup packed organic basil leaves chopped
  • ½ cup organic avocado oil or extra virgin olive oil
  • ½ small to medium organic shallot
  • 1 medium organic garlic clove
  • 1 scant tablespoon pure organic maple syrup
  • 3 tablespoons organic white wine vinegar
  • 1 pinch red pepper flakes optional
  • Himalayan sea salt and fresh cracked black pepper to taste

Instructions
 

Quinoa Salad

  • In a medium saucepan, prepare quinoa according to package instructions, fluff, and set aside.
  • Optional: Use organic vegetable broth in place of water for additional flavor. This is what I do when I cook quinoa.
  • While waiting for the quinoa to cook, heat a large pot of boiling water.
  • In a medium bowl, create an ice water bath.
  • Blanch the frozen green peas by putting them into the boiling water for 1-2 minutes, or until the peas turn bright green and are warmed through.
  • Drain in a colander and quickly drop the peas into the ice water bath to stop the cooking process. Drain the ice water and set the peas aside.
  • In a medium-large serving bowl, combine the fluffed quinoa, peas, shallot, parsley, ricotta cheese, and walnuts.

Basil Vinaigrette

  • In a blender, combine basil, avocado oil, shallot, garlic, maple syrup, white wine vinegar, red pepper flakes (if using), and a pinch of sea salt and black pepper.
  • Blend until the dressing is smooth.
  • Adjust salt and pepper to taste.

Assembly

  • Toss 3/4 of the dressing in with the Quinoa Salad and adjust with additional dressing, salt, and pepper to taste.

Notes

Is Your Health At Its Optimum?
If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues.
To your health,
Dr. Vikki Petersen
DC, CCN
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Keyword greens, vegetables
Tried this recipe?Let us know how it was!

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