Salad Season Has Arrived!
Quinoa Main Dish Salad
A fresh, protein-rich salad that’s an easy to prepare, lunch or dinner.
Hello,
The warm weather is finally here, and so is salad season!
Many of you enjoy preparing a fresh, crunchy salad for lunch or dinner. I thought I’d share my Quinoa Main Dish Salad recipe, made with simple ingredients and packed with fresh flavor.
Feel free to adapt the recipe based on the vegetables you have on hand. Carrots, zucchini, asparagus, or mushrooms are all great additions. Here is a link to the availability of various fruits and vegetables for the Quebec province. This salad will keep well in the refrigerator for up to 5 days.
Since the main protein sources in this quinoa main dish salad are legumes and tuna, there is no need to add any other protein rich foods. Together, they provide excellent nutritional value and, most importantly, great taste. For those of you who prefer to have it without the tuna, I suggest that you use 2 cans of red kidney beans instead of one.
For those of you who experience digestive side effects when eating legumes, this is perfectly normal at first. Over time, you’ll likely notice that these symptoms lessen or even disappear. In the meantime, here are 3 strategies that may help reduce discomfort:
- Chew each bite thoroughly.
- Drink water regularly throughout the day.
- Avoid eating sugary foods on the same day.
Thanks to its generous number of vegetables, legumes, and quinoa, this salad is both satisfying and filling, helping you stay energized until your next snack or meal. These fiber-rich foods also nourish your gut microbiome, which supports the integrity of your intestinal lining and contributes to better digestion, a balanced immune system, and overall health from head to toe!
Here is the recipe—I hope you enjoy it!
Your speaker & nutritionist, Johanne Vézina
