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Because quinoa is super simple to prepare, it’s often my grain of choice when it comes to eating starchier types of carbohydrates. It’s also got a complete essential amino acid profile which means that it contains all nine of the building blocks of protein that our body can’t assimilate on it’s own.
From a culinary perspective, it tastes nutty, but takes on the flavours of whatever you end up pairing it with which makes quinoa a great salad base. I concocted this recipe while visiting my parents on Bowen Island, BC. Each time I head to my childhood home I make time for a ‘walk around the lake’ which is about a 7km loop from our door-step and back. It’s certainly not the length of hike that you’d need to pack a lunch, unless you plan on continuing up Mt. Gardner or spreading a blanket out in one of the meadows along the way.
Nonetheless, I called this quinoa salad creation the Killarney Lake version because it packs well for a picnic and has some of my favourite hippy flavour combinations.