Dinner Featured Recipe
Satvic Quinoa Salad
This vibrant Quinoa Salad is a delightful blend of fresh vegetables and wholesome ingredients, perfect for anyone following a Vegan Satvic diet. Packed with protein-rich quinoa, colorful cherry tomatoes, and crunchy bell peppers, it offers a burst of flavors and textures. The addition of black beans and fresh corn enhances its nutritional value, while a zesty lime dressing brings brightness to the dish. This salad is not only visually appealing but also promotes a sense of well-being, making it an ideal choice for a light lunch or dinner.
- 12 Ingredients
- 15 Minutes
- 64.6 Nutrition
- 300 Kcal
🥕 Ingredients
Dinner Featured Recipe
Satvic Quinoa Salad
2 ½ cups cooked and cooled quinoa (3/4 cup dry quinoa yields approximately 2 ½ cups cooked)
2 cups cherry tomatoes, quartered (1 pint yields ~2 cups)
1 cup orange or red bell pepper, finely diced (1 medium bell pepper yields ~1 cup)
1/3 cup finely diced red onion (1/2 small onion yields ~1/3 cup)
1 ½ cups fresh corn kernels (from approximately 3 ears of corn, or use 1 ½ cups frozen corn, thawed)
1/2 cup finely chopped cilantro
4-5 Tbsp lemon juice (replace lime juice for a Satvic option, 2-3 lemons yield ~4-5 Tbsp juice)
2 Tbsp extra virgin olive oil (preferably cold-pressed)
2 tsp maple syrup
1 ¼ tsp sea salt (adjust to taste)
📋 Directions
Prepare Quinoa: If you don’t have cooked quinoa, rinse 3/4 cup dry quinoa under cold water. In a saucepan, combine the quinoa with 1 ½ cups water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for about 12-15 minutes until the water is absorbed. Remove from heat, fluff with a fork, and let it cool.
Combine Ingredients: In a large mixing bowl, combine the quartered cherry tomatoes, finely diced bell pepper, red onion, corn kernels, and chopped cilantro. Toss to mix well.
Mix the Salad: Add the cooked and cooled quinoa to the vegetable mixture. Pour in the lemon juice, extra virgin olive oil, maple syrup, and sea salt. Mix thoroughly and taste, adjusting seasoning as needed with more salt, lemon juice, or maple syrup.
Serve: Enjoy the salad at room temperature or chilled. If desired, top each serving with diced avocado and pumpkin seeds. Store leftovers (without avocado/pumpkin seeds) in a sealed container in the refrigerator for up to 2-3 days. Note: This salad is not suitable for freezing.
