This is yet another one of those dishes that’s so simple I hesitated to post it. But it was so satisfying, and sooo pretty that I just couldn’t resist!
Lately I’ve been really craving salty foods. So today, instead of diving into my bag of Sea Salt and Vinegar potato chips for lunch, I decided to take a different route and combined some foods that would satisfy my desire for salt, and also saturate my body with nutrients and minerals.
This easy dish was quick to prepare, full of flavour, and filling enough to last me all afternoon. The Vega EFA Oil has a rich, earthy taste to it, so I kept the ‘sauce’ nice and simple. I opted to not use any lime, lemon or apple cider vinegar, as my tastebuds wanted to stay away from the acidic field today.
Ingredients: One hearty bowl
1/2 to 1 cup of quinoa, depending on how hungry you are
5 kalamata olives, de-pitted and chopped
1 cup of spinach, torn or chopped
small handful of grated carrots
1/4 avocado, cubed
1 spring onion, diced
1 tbsp hemp hearts
1 1/2 tbsp vega
1 tbsp tamari (I used gluten free)
dash of freshly cracked salt and pepper (heavy on the salt!) 😉
Easy peasy. Just combine all ingredients and mix well whenever you go to reach for a bag of chips in the day time.
You’ll want to follow this dish with lots of water to make sure you re-hydrate after eating dehydrating olives and tamari.
Love the salty, yet sweet… Vegan Project