- Mixed Grain Salad with Tahini Dressing and Dried Cranberries -

Salads are boring. Salads aren’t filling. Etc. I heard all of that before but all foods get boring when you make it the same way every single time! You just have to learn how to switch it up! Add your favourite ingredients, seasoning, and the vegetables in season. Or go on Instagram and find some new recipes!

Also, salads can be filling. You just have to add some wholegrains and protein! I decided to make a mixed grain salad, black quinoa and wholemeal couscous. Two of my favourite grains. The baked cannelloni beans also contains protein and is really filling. What makes this salad more filling is that I used tahini dressing, which makes the salad really filling and creamy. I also squeezed some lime and lemon to balance out the tahini. Top it off with dried cranberries to make dish light and the Chinese parsley is a not only a nice garnish but also tastes great with the overall salad.

Remember salads aren’t boring! Just experiment! Like you would do with oatmeal, smoothies, desserts etc !

Vegan

Recipe:

Makes 3-4 Servings

Ingredients:

• 80g of Dry Black Quinoa

• 80g of Dry Wholemeal Couscous

• 240g of Canned Cannelloni Beans

• 1 Lettuce Head

• 2 Tomatoes

• ½ Large Cucumber

• 4 Tablespoons of Tahini

• Coconut oil

• Chinese Parsley

• Minced Garlic

• Salt

• Black Pepper

• Stevia

• Dried Cranberries

• Lime

• Lemon

1. Preheat the oven to 180C.

2. Rinse the quinoa and couscous, place in a pot of water (the volume of water is double the total weight of the grains, ie 320ml of water).

3. Bring the water and grain to a boil, add salt, minced garlic and a bit of stevia.

4. When the water is boiling, cover the pot and lower the heat to low. Cook for about 15mins.

5. Drain the cannelloni beans, add coconut oil. Season with salt, pepper, and a bit of stevia. Put it in the oven for about 15mins.

6. Cut the lettuce, tomato, cucumber, and Chinese parsley.

7. When the quinoa and couscous is cooked, take it off the heat and continue to cover for about 5mins. This lets the grains become really nice and fluffy.

8. Add the quinoa, couscous, baked cannelloni beans to the chopped vegetables. Mix with tahini.

9. Squeeze lemon and lime into the salad, I would suggest using half of each lemon and lime first then add more when you need it.

10. Top off with Chinese parsley and dried cranberries.

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