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Quinoa & Veggie Salad August 13, 2013

Filed under: Nutrition,Recipes — gloriasafar @ 3:14 pm
Tags: , , , , , ,

Want to add some protein other than chicken or beans to your salad? Try Quinoa, an ancient grain-like food, known as a pseudo cereal because it is actually the seed of a plant closely related to spinach rather than the grain from a true grass family. This healthy food packs 14 g of protein and 7 g of fiber, among other nutrients, per 100 g (3.5 oz) serving. As you can see in the picture, the seeds can be red or white. There’s a black variety too, but I haven’t seen it in the market yet. This lets you add some colored protein diversity to your meals and get your fiber, too. Happy eating!   

Ingredients:

1 cup quinoa, cold, previously cooked (prepare it as you would white rice)

1 carrot, shredded

2 small beets, previously cooked* and diced

1 bell pepper, cut into thin slices

1 can of artichokes hearts, cut into quarters (drained)

2 cups of baby mesclun lettuce (or chopped Romaine, baby spinach or arugula)

2 celery stalks, chopped (replace with fennel if available/preferable)

A handful of cherry tomatoes

1/4 cup olives (pitted)

2 Tbsp. toasted pine nuts

3 oz. feta cheese

Dressing:

1 Tbsp. olive oil,

1 Tbsp. mustard

1 tsp. vinegar, any kind (organic apple cider vinegar will do)

1 tsp. lemon juice

Mix well, make into an emulsion

Directions:

Mix all ingredients; add parsley, mint, or chopped cilantro if you like.

*Place the well-washed beets in a semi-covered bowl with water  and microwave for 8-10 minutes. Be careful: when they are done, they are extremely hot. After cooling, cut the beets into bite-sized pieces.

Check out the Recipes page for more healthy snacks, drinks, meals, and desserts!

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2 Responses to “Quinoa & Veggie Salad”

  1. Ani D Says:

    I love adding quinoa to salads – such a good source of protein!


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