🥗 If you don't think of yourself as someone who loves salads, this one will instantly change your mind. 😛 Actually, this is one of the best salad I've eaten. It is rich and full of texture. A real delight that I could eat for several days in a row.
It was so good that I considered eating the second portion which was for my lunch the next day. 😛
- 2 portions*
Ingredients
- 1 clove of garlic
- 2 teaspoon of olive oil
- 1 bay leaf
- 1 cup of quinoa
- 2 cups of water
- 1 large handful of small green beans
- 5 radishes
- 1/2 teaspoon of chili flakes
- 2 cups of salad of your choice
- 1/4 cup of parsley
- 1/4 cup of sliced almonds
- 3 tablespoons of dijon mustard
- 3 tablespoons of lemon juice
- 2 tablespoons of maple syrup
- 2/3 of a VegNature faux-cheese
Preparation
- Minced the garlic clove and divided in half.
- In a pot or in a rice cooker, put 1 teaspoon of olive oil, 1/2 of the garlic clove, a little salt, the quinoa and the water. Mix and cook until the water is absorbed and the quinoa is tender. Let the quinoa cool.
- This part of the recipe can be made in advance since the quinoa must be cooled or lukewarm.
- Remove the stems from the beans and cut them in half. Thinly slice the radishes and immerse them in a bowl of water. Finely chop the parsley. Then make fauxmage rings.
- In a skillet over medium heat, roast the flaked almonds. Then transferred them to a dish.
- In the same pan, over medium heat, put 1 teaspoon of olive oil, the other 1/2 of the garlic clove, the chilli flakes, the small beans and cook until until let the beans soften a little and remove from the heat. Salt and pepper.
- Assemble the salad by putting half of the quinoa at the bottom of the plate, the salad, the beans, the almonds. Add the fauxmage breaking the slices into pieces. Pour in the vinaigrette and finish with the parsley.
Enjoy your meal!
