If you get tired of the same old salads week in and week out, today’s recipe is perfect for you. It’s easy, satisfying, and full of tasty flavors.
I don’t recommend olives a whole lot in the recipes on my blog because the ripe ones – think black and Kalamata olives – are mildly acidic, like a lot of fruit. Green olives are less ripe and more alkaline. But in moderation on a salad like this full of other alkaline ingredients, olives add flavor and healthy fat.
We serve this salad on a bed of quinoa, which makes it a great dinner option, but you can go without the quinoa and eat it on just a bed of spinach if you prefer.
Give it a try and let me know what you think over on Facebook.
OLIVE AND PINE NUT QUINOA SALAD
Ingredients [serves 4]
1 cup quinoa
2 cups vegetable broth (yeast-free)
1/4 cup pitted Kalamata olives, chopped
1/2 cup pine nuts
2 cups baby spinach
2 tbsp. lemon juice, freshly squeezed
1/4 cup extra virgin olive oil
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) to taste
Black pepper to taste
In a pot, combine quinoa and vegetable broth. Cook on medium heat covered for 15 to 20 minutes until liquid is absorbed.
Combine the rest of the ingredients and season with sea salt and pepper. Serve on a bed of quinoa and enjoy!
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#plantbased #easydinners #vegan