Dasha's 15-Minute Sweet Vegan Quinoa Salad

I LOVE QUINOA

Now that we got that straight, here are some reasons why I love it, and why you will, too! 

• Quinoa is high in protein - 16%-20% high quality vegan protein.
• It's Alkaline-forming, which means quinoa doesn't support the spread of candida, yeast, and cancer in the body.
• Low glycemic index means that the amount of carbs supplied by quinoa are burned slowly and equally to avoid spikes and fat storage in the body.
• Low calories! A cup of cooked quinoa has only about 220 kcal. (yay!)
• Gluten-free for those with celiac. 

Quinoa was considered sacred by the Incas- they called it the “mother seed.” 

This is why I love magical, delicious, light and healthy quinoa! Oh... and did I mention that this dish only took me 15 minutes? Looks like you have no excuses now - give this recipe a try, and you will be delighted!

Ingredients:

1 cup organic quinoa (I used organic white quinoa, but you may also use the red variety)

1 large organic carrot

1/2 medium sweet organic onion

1 cup organic mushrooms (about 10 small)

1 teaspoon organic cold-pressed coconut oil

1/4 cup organic unsulfured turkish apricots

1/4 cup organic raisins

cilantro

salt and pepper to taste

I like to be efficient and productive in everything I do, including business, and cooking, so 15 minutes to make a dish sounds just about right!

Rinse the quinoa thoroughly, and put in a pot with 2.5 cups water and a pinch of salt. Quinoa is a bit different from rice, and it needs more water to plump up, but still remain flaky, not clumpy and lumpy. 

At the same time that the water with quinoa is taking to boil, heat up a skillet on low heat, and put in the coconut oil, with onions. Sweat the onions a bit, and then add the carrots and mushrooms. Once that mix has become caramelized, add the raisins and apricots. Keep mixing with a wooden spatula until all ingredients are thoroughly blended.

Once the water with quinoa boils, take off the burner and cover with a lid for 10 minutes. After 10 minutes have passed, you will see that the water has evaporated, and now you are left with just the ready boiled grain! Transfer to a bowl, mix in the rest of the ingredients from the skillet, and let cool. The finishing touch is the fresh cilantro - add it when the salad has cooled down, to keep it nice and fresh!

Sweet, isn't it? Absolutely delicious, healthy, and quick! Enjoy!