Summer… The perfect time to enjoy fresh fruits and vegetables, to stock up on vitamins and to optimize your health and fitness. Proteins are essential for a balanced diet, but can they be found in plants? They can: Alver Golden Chlorella is the proof!
A healthy diet is not complete without a minimum protein intake. According to the Swiss Society for Nutrition, an adult should consume 0.8 grams of protein per kilogram of body weight per day, that is about 48 grams at a weight of 60 kilograms. There are many proteins of plant origin: legumes, cereals, soy, vegetables … and now also a golden powder that is 100% natural and comes from microalgae: the highly nutritious Golden Chlorella.
The Alver Golden Chlorella vegan protein powder is perfect to supercharge charge Bircher müesli, soups and salads. In summer, we love light meals that are nourishing without weighing us down. This quick and easy to make, colorful summer salad will enchant not only the eyes but also the palate! At the same time, the taste-neutral Golden Chlorella enriches your dish with proteins, vitamins, and minerals that are essential for your health. Here is a recipe for a deliciously crunchy salad that you can enjoy as a main course or as a side dish (for 4 people):
Ingredients for the salad
320 g (dry weight) quinoa
320 g green beans, halved
2-3 blood oranges, filleted
200 g feta, crumbled
Parsley, smooth, chopped
2-3 spring onions, thinly sliced (green only)
Ingredients for the vinaigrette
6 tablespoons hazelnut or olive oil
2 tablespoons white wine vinegar
2 tbsp Golden Chlorella
Juice of blood oranges
Cook the quinoa according to the instructions on the package and allow to cool. Put the green beans in boiling salted water and cook for 5 minutes. The beans should be slightly firm to give texture to the salad. Peel the blood oranges, separate the pieces and fillet. Squeeze the remaining halves and set the juice aside.
For the preparation of the vinaigrette: mix in a bowl the oil, orange juice, Golden Chlorella, and vinegar. Season with salt and pepper.
Add the vinaigrette to the bean and quinoa mixture and add the chopped parsley. Arrange on a plate with the orange wedges, feta, and spring onions. Bon Appetit!