recipe: bloody quinoa salad | kyra de vreeze | gillistern.com

Yesterday marked the first sunny spring day in Holland. Since it was a sunday, we walked around town, had a drink at a terrace and wondered back home to enjoy a late lunch. I made this light and refreshing quinoa salad that suits the spring perfectly. And if you?re looking for recipes that use the food combination system, this is your thing!

In short food combination is based on the knowledge that certain foods combine better than others since they are digested in a different manner. Food combination says to stay away from mixing carbohydrates and proteins as much as possible. According to this system it is best to combine vegetables and grains or vegetables and proteins.

Quinoa is a seed, glutenfree and very protein rich.

This, together with the cress and leafy veg, will give you a big old energizing mineral boost that we are so desperately in need of during late winter / beginning of spring. Oranges are seasonal fruits that are widely on offer . I particularly love the bloodorange and am in awe of its color everytime i slice one open. Oranges detoxify the liver and make you start the spring afresh and full of refound enthusiasm and clarity.

Love,

Kyra

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Bloody Quinoa Salad

(vegan and glutenfree)

(serves 1)

150 grams carrot, in strips, brunoise or julienne

25 grams of quinoa

1 large handful of garden lettuce

1 small handful of gardencress

1 clove of garlic

drizzel of sunfloweroil

squeeze of bloodorange juice

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pinch of seasalt

drizzle of extra vrigin olive oil

extra squeeze of citrus juice (grapefruit, bloodorange)

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Rinse the quinoa in a strainer under cold running water to remove soapy bitterness. Cook during 10 minutes in double the amount of water. At the same time put oil in skillet and fry the garlic. Add strips of carrot and stirfry for 5 minutes or so. When the carrot is nearly done (still has a bite) squeeze in a bit of juice and turn heat off. Let the quinoa and carrot cool down slightly and remove ?butts?? of garden lettuce to seperate each leaf. Sprinkle in gardencress and add quinoa and carrot. Bring up to taste using seasalt, drizzle of your favorite extra virgin olive oil and a squeeze of citrus juice.

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photo by kyra (c)

Source: http://kyradevreeze.nl/recipe-bloody-quinoa-salad/

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Tags: carrot

Source: http://gillistern.com/299/recipe-bloody-quinoa-salad-kyra-de-vreeze/

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