How does a colorful salad that’s healthy, full of protein and is gluten free sound? If your tummy’s already growling, then just imagine that on top of it all, this salad is made with quinoa, the ‘golden grain’ of the Incas! Eating quinoa can help lower your blood sugar, and for those of us who are fasting, it’s the perfect choice to get us through without feeling like we’re even fasting at all!

 

Ingredients:

 

2 cup quinoa

2 tomato

4 green pepper

4 yellow pepper

4 carrots

1 cup walnuts

1 cup raisins

1 cup parsley, finely chopped

 

For the Dressing:

 

6 tbsp olive oil

2 clove garlic, pureed

salt and pepper

 

Directions:

 

Soak the quinoa for 15 minutes and then rinse well to remove all accumulated film. Next, slowly boil the quinoa for 20 minutes, or even a bit more if necessary, then remove from flame and let sit covered for about 5 minutes. 

 

Finely chop all the veggies, except the tomato, and then boil them until they become soft. In a large bowl, mix the cooked veggies and quinoa. Chop the tomatoes into cubes and add them along with the walnuts, raisins and parsley to the salad. Mix everything together, pour on the dressing and serve chilled.