Frosty Power Salad With Quinoa & Dressing
1/2 cup sweet corn
1/2 cup garden peas
1 can (15 ounces) chickpeas
1 cup soya beans
1 can (15 ounces) kidney beans
4 carrots, chopped
1 cup broccoli, chopped
1/2 cup green beans, chopped finely
4 celery sticks, chopped finely
4 spring onions, chopped finely
1/3 a cucumber, chopped finely
1/2 cup fresh spinach, chopped
4 teaspoons olive oil
6 teaspoons soy sauce (I use reduced sodium)
4 cloves garlic, minced
4 teaspoons toasted sesame oil
2 teaspoons balsamic vinegar
2 teaspoons mixed spice (seasoning of your choice)
salt and pepper, to taste
quinoa or couscous, to serve
1. Boil sweet corn, peas, chickpeas, soya beans, and kidney beans until tender and warmed. Steam the carrots and broccoli until tender.
2. Once vegetables and beans are done cooking, add all to a large bowl.
3. For dressing, add olive oil, soy sauce, garlic, sesame oil, vinegar, and spices into a shaker and mix, or mix by hand.
4. Pour over the salad and stir to get everything covered. Serve over a bed of couscous or quinoa.
This is loaded with goodness, and is not only a great workout food, but also a good lunch to keep you going on a busy day at work/school.
Source of recipe: I wrote this recipe when looking for something that was packed with protein and would give me the energy to keep me going through sessions at the gym and playing football.