By Devi Poojari
This superfood salad, packed with twelve different kinds of superfood ingredients, is not only simple to throw together but scores high on taste and flavour. Here’s how you can make a bowl for lunch.
½ cup cooked quinoa 2 cups chopped arugula 1 cup baby spinach 1 avocado, diced ½ cup walnuts, chopped 2 tablespoons pumpkin seeds 2 tablespoons flaxseeds 1 tablespoon chia seeds 2 tablespoons dried cranberries 1 fillet salmon, grilled [optional] ¼ cup fresh soybeans ¼ cup frozen blueberries
3 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 tablespoon honey/maple syrup 2 cloves garlic, minced 1 teaspoon Dijon mustard Salt and pepper to taste
In a large mixing bowl, combine the leaves and seeds.
Add the cooked quinoa, blueberries, diced avocado, soybeans, cranberries, walnuts and mix well.
In a separate small bowl, whisk together all the ingredients for the dressing.
Pour the dressing over the salad and toss until all the ingredients are well coated.
Let the salad sit for a few minutes to allow the flavours to combine.
Slice the fillet of grilled salmon and place it over the dressed salad.
Refrigerate if not eating immediately and serve after checking for seasoning.