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Style Destino is my personal style space bout cruelty-free and vegetarian style. Fashion is not above someone's life and it is irresponsible when someone makes a fashion choice that involves taking a poor animal's life. I believe in style that has a conscience. We are in 21st century where technology has advanced immensely, there are myriad options available and any person with a desire can make things happen. So it is sheer selfishness and irresponsible behaviour when people make unethical fashion choices. Through StyleDestino I share everything cruelty-free and ethical in my style. I do not use any handbags, shoes or accessories made from leather (animal skin), the make-up I use is also vegetarian and cruelty free. Luxury and compassion can coexist stylishly and Style Destino is an attempt to prove just that. Vegan fashion is not about dowdy clothes, cheap bags, or tawdry shoes. I can just easily be vegan and trot in my Olsen heels, sporting a Stella McCartney luxurious vegan handbag while showing off my red lips painted with OCC lip tar!! I travel the world around and never find dearth of stylish, high quality vegetarian fashion.

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Mediterranean Style Vegan Quinoa Salad


 A good quinoa salad is one of my go-to meals and I often experiment with different variations to have this superfood (if you didn't know quinoa is a nutrition powerhouse and super rich in protein too). I've fallen in love with quinoa for its versatility and simplicity. Just recently I tried quinoa salad with a Mediterranean twist and was totally surprised how well it turned out.

The olives and tahini sauce give the salad a new dimension and flavor ... the combination with basic veggies turns it into a simply amazing wholesome meal. What I like most about a good quinoa salad is that not only does it not take long to get ready, but that it is also quite filling too.

I N G R E D I E N T S 

  • 2 small cups organic quinoa
  • 15-20 cherry tomatoes halved
  • 1 cucumber diced
  • 4-5 black olives
  • 10 spinach leaves finely chopped
  • Half small bowl toasted nuts (pine nuts, cashews and almonds)
Dressing:
  • Lime juice and Himalayan salt as per taste
  • 2 tablespoons tahini sauce
  • Black pepper (optional)


D I R E C T I O N S 

Cooking Quinoa

First up, cook quinoa. You need to start by rinsing the quinoa with filtered water and then transferring it in a saucepan. Typically the water quinoa ratio required is 2:1 - for one cup of quinoa 2 cups of water.  So add water in the quinoa, add some salt and let it cook on the heat for about 10-15 minutes. The trick here is that when the quinoa discharges a white ring it means it's ready.

Getting the ingredients ready

In the meantime, you can get the vegetables and nuts ready. 

Grab a big mixing bowl, add tomatoes, cucumber, spinach, olives, cooked quinoa ... and basically everything to the bowl, except the nuts. Add the dressing ingredients as well and give it a good mix. Finish with nuts on top.

Pine nuts mixed with cashew and almonds not only makes the salad crunchy but also a very nice nutty flavor, that gives the salad some depth.

Serve up in a big bowl and dig in! It is really delicious and the tahini sauce adds a nice creamy and earthy taste to it.


Serves: 2
Cook time: 20 minutes
Difficulty: 3/10
Gluten-free & Vegan







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