This quick and tasty warm quinoa salad is truly all-in-one: it can be prepared in one pot, even outdoors, and it includes everything you need for a filling meal before a long day out and about.
Athletes are often on the go and in a need of an easy and healthy meal that doesn’t take a lot of space and energy to prepare.
This-all-in-one-pot quinoa salad is just what an athlete needs: a variety of good ingredients that can all be added to one pot to make up a tasty and filling meal. The salad is a balanced mix of different textures, tastes and nutritions and makes for a perfect lunch or dinner.
The salad is easy to cook outdoors, in a van or other places where cooking facilities are limited. All you need is a saucepan and a cutting board.
This recipe works as a great base for your dinner. You can replace quinoa with buckwheat and millet or use zucchini instead of carrot. To add more spice, replace pesto with cinnamon, cardamom, ginger, black pepper and turmeric.
The recipe is vegan, gluten-free and easy on your tummy.
One-pot quinoa salad (vegan, gluten-free, low-FODMAP)
- 3 dl quinoa
- 6 dl water
- 2 tablespoons vegan pesto
- 1 avocado
- 1 carrot
- 1 tomato or a handful of cherry tomatoes
- 1 block of tofu
- ½ pomegranate (seeds)
- handful of cranberries
- handful of almonds
- lemon juice
- salt to taste
Rinse and cook the quinoa according to the instructions on the package. Chop the almonds and cranberries and cut the tomato, avocado, tofu and carrot into cubes. Open the pomegranate and remove the seeds.
A few minutes before the quinoa is ready, add the carrot and tomato into the pot to soften. Add a little extra water if needed. When the quinoa is ready, add the vegan pesto, tofu, avocado, almonds, cranberries and pomegranate seeds. Add salt and a little lemon juice to taste.
