Power Salads for All-Day Energy

June 29th 2016
By: Melanie Hollidge

A power salad is a filling protein-packed, rich in fibre and nutrients energising protein salad.  The good thing is that they are incredibly easy to make and endlessly adaptable. Whatever you have left over in terms of nuts, seeds and pulses can go in and if the recipe says quinoa you could use buckwheat or barley or red kidney beans or chick peas for extra protein. You can experiment with this salad, changing in any vegetable, fruit, nuts, or grains you desire. It also makes a great portable lunch and can even be converted into a burrito style wrap if you like.
So the sort of thing you could use to give you about 6 cups of power salad:
1 cup Raw Buckwheat (or other grain like quinoa or barley)
3/4 cup uncooked Red Kidney beans (or other bean like chickpeas, black eyed beans)
2 tsp extra virgin olive oil
2 large garlic cloves, finely minced
1 red onion
1 large yellow, orange, or red pepper or both
3/4 cup raisins or other dried fruit
1/4 cup almonds, or any other nut (walnuts and brazils work well) chopped
For the dressing:
1/2 cup fresh lemon juice
1 tsp apple cider vinegar (optional)
3 tbsp extra virgin olive oil
1/2 tsp red pepper flakes, to taste (less if you don’t like spicy foods!)
1/4-1/2 tsp ground cumin, to taste
1/2-3/4 tsp salt, to taste
freshly ground black pepper
Assembly: make sure all the beans or grains are cooked and place them in a large bowl while you prepare the rest of the recipe. In a large skillet, soften 2 cloves of minced garlic in oil of your choice add in the chopped onion and cook until translucent. Add in the chopped pepper, raisins, and almonds and cook for another 5 minutes on low-medium heat. Stir as needed. Meanwhile, prepare the dressing in a small bowl using a whisk to mix. Pour all the dressing into the skillet and stir well.
Pour the veg and dressing mixture into the bowl with the beans and grains. Stir well and serve warm or cold. The flavour will develop nicely after about 1 hour, but it can be enjoyed immediately.
Source : BBC Good food