This is a quick chop-chuck-‘n-chew recipe that I make all the time, depending on what grain and vegetable leftovers I have. I chop the vegetables small, toss with cooked quinoa (or any grain for that matter) and fold in a simple lemon and olive oil dressing. It’s a fresh, light, and satisfying way to get rid of veggies on their last leg and put to good use otherwise bland grains.
Its glowsomeness revealed:
Quinoa: is a protein powerhouse (one cup has 9 grams), containing all of the essential amino acids and is thus a complete protein, is rich in fiber and digests slowly as to provide a feeling of fullness, acts an an internal cleanser and helps keep you “regularâ€, contributes to liver health with it vitamin B and folate content, builds bones with his good calcium content, and offer 15 percent of the U.S. recommended daily allowance of iron in just one cup, helping to deliver oxygen to the blood and boosting energy and brain power.
Keeps you sharp, thin, and strong. Make sure you get some!
Rainbow Quinoa Salad
Ingredients
- 2 cups cooked quinoa
- 1 yellow red pepper, diced
- 1 tomato, diced
- 1 green pepper, diced
- 1 carrot, shredded
- 1 red onion, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup olive oil
- Juice of 1/2 a lemon
Instructions
Begin by chopping the veggies into fine pieces. Grate the carrot. Â Add to two cups of cooked quinoa.
For the dressing, whisk together salt, pepper, olive oil and juice of 1/2 a lemon. Fold into quinoa mixture until all is evenly coated.
The dressing helps break down the toughness of the raw vegetables, evening out the textures and making for an awesome bite.
Serve and enjoy!
Bon Appetit!
xo Aylin
