Canna-Quinoa Salad

Nowadays, people are prioritizing healthier eating choices, over processed food, and this change is surely a positive one. This is the perfect time to make healthy changes in our eating habits.

It’s been a few weeks since I’ve taken my diet seriously. I have partially switched to a healthier, natural, low-calorie meal plan, and I’m consciously eating more veggies than meat. And let me tell you, I’m loving it!

This salad is an important part of my new healthy diet, as I have it for lunch almost every day. This salad is a filling & wholesome meal – one which you won’t find yourself munching on snacks after eating. It will keep your body running until supper, or dinner. It is rich in vitamins & antioxidants – yet another bonus.

The thing I love the most about this salad is that it’s super versatile. You can add parsley, red onions, tomatoes, chickpeas, cucumber, or literally all your favorite veggies to it. If you are a meat lover, you can add chicken or shrimp too.

Canna-Quinoa Salad Isn’t Complete Without Our Special Canna-Oil.

Print Recipe

Canna-Quinoa Salad

Cooking Method: medium Cuisine: Mexican Courses: Everyday Meals, Salads, Side Dish, Vegetarian Recipe Keys: M medium

Prep Time 15 min Cook Time 15 min Total Time 30 mins

Servings: 4

Ingredients

Servings

• 3 tablespoons olive oils (divided)
• 1 cup corn kernels (fresh or frozen)
• 1 cup edamame (frozen)
• 2 cooked quinoa and ½ cup of uncooked quinoa (prepared according to directions on the package)
• 1 cup peas
• 1 can chickpeas (drained)
• 1 bunch of mint (chopped)
• ¼ cups red onion (chopped)
• 2 tablespoons cannaoil
• 1 teaspoon ground cumin
• 2 tablespoons fresh lemon juice
• ½ teaspoons salt
• ½ teaspoons ground black pepper
• 1 teaspoon minced garlic

Instructions

Video

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1. 1. Place Quinoa in Bowl

   Place quinoa in a large bowl.

   

2. 2. Heat Olive Oil in Skillet

   Heat 2 tbsp olive oil in a large skillet, and sauté peas, corn, chickpeas & edamame for 5 - 7 min. Allow them to cool.

   

3. 3. Add Cooked Vegetables to the Quinoa

   Add cooked veggies to the quinoa, along with red onion & chopped mint.

   

4. 4. Whisk Canna-oil with Ingredients in a Small Bowl

   In a small bowl, whisk together cannabis-oil, 1 tbsp olive oil, lemon juice, garlic, cumin, salt & pepper.

   

5. 5. Divide Quinoa Mixture and Enjoy

   Toss with quinoa mixture, and divide among 4 dinner plates. Enjoy!

   

Nutrition Facts

Serving Size 1/4

Servings 4

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Amount Per Serving

Calories 450kcal

Calories from Fat 225kcal

% Daily Value *

Total Fat 25g39%

Saturated Fat 3.5g18%

Sodium 300mg13%

Potassium 500mg15%

Total Carbohydrate 40g14%

Dietary Fiber 10g40%

Sugars 5g

Protein 15g30%

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Vitamin A 200 IU

Vitamin C 10 mg

Calcium 80 mg

Iron 3 mg

Vitamin E 1 IU

Vitamin K 20 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 1 mg

Vitamin B6 0.1 mg

Folate 50 mcg

Pantothenic Acid 1 mg

Phosphorus 150 mg

Magnesium 50 mmol

Zinc 1 mcg

Selenium 5 mg

Copper 0.2 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Canna-Quinoa Salad by BMWO

Keywords: medium