Quinoa is a great source of a complete protein. I love adding it to salads. (Le Pain Quotidien’sΒ Quinoa Tabbouleh Arugula Salad is my absolute fave) This filling dish is full of nutrients and an array of flavor, sans sodium and oil.
Garden Salad
- Baby Kale
- Mixed Romaine
- Fresh Tomatoes
- Cucumber
Quinoa (yields 4 servings)
- 1 C Quinoa
- 2 C Water
- Parsley
- Dried Basil, Oregano, Cilantro, Parsley, Rosemary
- Fresh Ground Pepper
- Dash of Cayenne (optional)
- Mrs. Dash (regular, lemon pepper, or garlic & herb or a combo of the three)
- Apple Cider Vinegar
- Balsamic Vinegar
- Place Water and quinoa in pot and bring to a boil
- Add parsley and seasonings
- Cover and simmer for 15 – 20 minutes, or until water is absorbed
- Once water is absorbed, drizzle with vinegars and mix well
Creamy Basil Pumpkin Seed Dressing
- 1/2 C Raw Unsalted Pumpkin Seeds
- 1/2 C Water
- Handful of Fresh Basil Leaves
- Juice from 2 Lemons
- 1 t Garlic, minced
Blend all ingredients in a Vitamix, or high speed blender until smooth.
Toss salad, add 1/4 C quinoa and dressing and mix well. Enjoy!
Looks yummy