If you – also like me – are in that difficult period of the year in which, even after four black coffees as the pitch, your eyelids doesn’t want to just mention to stay on, you have to try this absolutely invigorating salad. All the colors of the rainbow, or almost (do you know if exist any blu vegetable?), in this super colorful salad that immediately puts joy – even in the darkest. A booster of vitamins and minerals to cleanse the body and recharge your power (and no, you are not reading the script for the next Polase campaign). It’s ideal for flying start after the holiday week. “Helped that heaven will help thee”, enter this magical vegan recipe in your menu and cut out all the benefits that she is looking forward to give you!
Ingredients (serves 4)
- 150 gr. of quinoa
- A small head of broccoli
- 2 carrots
- 1 avocado
- An half purple cabbage
- 3 handfuls of lamb’s lettuce (or corn salad)
- Extra virgin olive oil, salt q.s.
For the dressing:
- 125 gr. plain yogurt
- Paprika q.s.
- Chia seeds q.s.
Recomended soundtrack: Time of the season, The zombies
METHOD
Started from broccoli: peeled and cut them into small pieces – the size of a mouthful will be ok – while removing the parts more leathery. So, put them in a pan and sauté with a little olive oil and salt. making them cooking over high heat, but not too much because they should be crispy and preserve all their beneficial properties. Once they’re ready put them in a bowl to cool. Now, cook the quinoa: in a strainer rinse it under running water, then transfer in a nonstick pan and cover with water in the proportions and the time recommended in the package (usually for a part of quinoa using two of water).
Cook until the water will be fully absorbed. Turn off the heat, add salt, seasoned with a little oil and let it cool. Now you just need to wash and cut raw vegetables: carrot in strips with potatoes pealer, diced avocado, julienne cabbage and valerian leaves taking away the roots of every single small clump. Add the quinoa with broccoli now cooled and, later, also all the other vegetables. Season with salt, oil, chia seeds, yogurt and paprika sauce and enjoy!
Photography: Sara Cartelli.
© The Eat Culture.
