Quinoa is a great source of a complete protein. I love adding it to salads. (Le Pain Quotidien’s Quinoa Tabbouleh Arugula Salad is my absolute fave) This filling dish is full of nutrients and an array of flavor, sans sodium and oil.
Quinoa (yields 4 servings)
1 C Quinoa
2 C Water
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
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!
I woke up feeling refreshed today. I worked out, 35 minutes on the elliptical, then the TIU She Sells Seashells Toning Workout, before breakfast. I noticed I’m much less hungry than I was yesterday, and I’m not craving any sweets (bonus!), actually warm whole foods like grilled vegetables and quinoa.
Breakfast: “Into the Blue” (I blended 1 packet + 32oz water + 1/2 frozen banana + 1/2C blueberries
Lunch: “Joyful” (I blended 1 packet + 24oz water + 8oz organic lemonade + 1/2C frozen strawberries)
Dinner: “Daybreak” (I blended packet + 24oz water + 8oz organic fresh squeezed OJ + 1/2C frozen pineapple)
Snack: Cucumber and Tomato Salad (organic cucumbers + organic sliced tomatoes + fresh ground pepper + fresh dill + oregano + white wine vinegar) & Raw Carrot Sticks