Updated: May 3, 2019
One my favorite salad, this recipe I’ve learned from my mom and in the original recipe we also add eggplant, but the last time I made it I was running out of it lol.
I am not a big fan of raw food, not because of the taste or texture, just because I can’t digest raw food well. But this salad, where all the ingredients are raw except the quinoa that you have to cook it before, you use olive oil which helps the digestion. ;)
Also this a great salad to take to work, since is so complete in vitamins, protein, carbs and fat! To make it better, you can add cashews when you eat it, but not before, otherwise they will get mushy!
Here it goes!
1 cup cooked quinoa (I used the black and white one)
1 zucchini, cut into squares
3 tomatoes, without the seeds and cut into squares
1 cucumber, cut into squares
1 carrot, shredded
½ cup raisins
3 tablespoons olive oil
½ lemon, juice
How to prepare:
Cook 1 cup of quinoa with 2 cups of water and Himalayan salt until it gets soft.
While you cook the quinoa, cut the vegetables and put them together in a bowl and add the raisins, olive oil and salt.
After cooked, add the quinoa and mix all. Put in the fridge and serve when it is cool. You can add cashews in your plate.