Zesty Harvest Quinoa Salad
Zesty Harvest Quinoa Salad
Rated 5.0 stars by 1 users
Category
New World Chili
Prep Time
20 minutes
Cook Time
25 minutes
Enjoy the warming flavors of New World Chili and Happy Harvest with the delightful mix of textures and zest. This sweet and savory recipe is gluten free, FODMAP safe, plant based and protein rich.
Author:IrieVeda
Ingredients
1 Baked Sweet Potato (Diced)
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1 tsp Happy Harvest
½ tbsp Olive Oil
2 cups cooked Quinoa
½ cup Dried Cranberries
1 cup Baby Spinach
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2 tsp IrieVeda New World Chili
¼ cup Orange Juice
¼ cup Apple Cider Vinegar
¼ cup Olive Oil
salt to taste
Directions
Wash and dice sweet potatoes. Toss with IrieVeda Happy Harvest, oil and salt. Spread onto a single layer sheet pan and roast at 350 degrees F , for 20-25 minutes (or until fork tender). Let cool.
Combine cooked Quinoa, baby spinach, cranberries in a serving dish.
Whisk together orange juice, apple cider vinegar, olive oil, salt and New World Chili to make a dressing.
Pour dressing over the combined ingredients and mix well.
Top with diced baked sweet potato.
Recipe Note
-La Vera Sweet Paprika & Smoked Paprika increases saliva and stomach acids in oder to aid in digestion. It is also an antinflammatory to help relieve swelling.
-Sage has calmitive properties helping to calm your emotions and relax your mind.
-Cinnamon Alba has anti-microbrial properties that help with reducing gas. It also helps in regulating blood sugar levels by metabolising fats and sugars.
-Ginger stokes the digestive fire(agni) which aids sluggish digestion concerns.
-Cocoa is rajasic (over-stimulating), but when pure and accompanied with beneficial spices it can become part of a balanced meal.
-Mesquite is an antioxidant rich sweet pod that is a super food. It is a natural sweetner and a great source of calcium, magnesium, potassium, zinc and iron.