The weather’s getting hot so that can only mean it’s salad season. Today’s recipe is packed with omega fatty acids, beta carotene, antioxidants, and collagen peptides.
People are always so surprised that you can add a bit of Sparkle Collagen to salad dressings. The orange flavor always lends a zesty refreshing dimension but never overpowers the dish.
We have a grilled salmon salad on top of cooked quinoa and a bed of baby greens with a medley of veggies, nuts, and dried fruit.
½ medium carrot
1-inch knob of ginger
1 clove of garlic
1 teaspoon of sesame oil
1 teaspoon of low-sodium soy sauce
1 teaspoon of apple cider vinegar
1 scoop of Sparkle Collagen with Verisol®
2 cups mixed mesclun leaves
½ cucumber, sliced
½ cup cherry tomatoes, halved
1 cup quinoa
Handful walnuts, roughly chopped
Sprinkle of raisins
Grill the salmon at 390 degrees F for 20 minutes — 10 minutes for each side. Depending on your oven, you may need more or less heat but a good rule of thumb to follow is to stop when the skin has got crisp. We like our salmon grilled a little brown but if you like it less cooked, try 15 minutes instead.
For the quinoa, boil ¼ cup of quinoa with water (2 parts water to 1 part quinoa ratio usually works well). When the water is almost boiled away, stop the heat and cover the pot so the quinoa and fluff out. It should take about 20-25 minutes.
For the dressing, put all the ingredients in a high-speed blender and liquefy till smooth.