Quinoa Summer Salad is a delicious combination of the grain quinoa, combined with fresh, seasonal vegetables and herbs. Serve as a hearty and healthy side dish with a barbequed meal or as a main dish tossed with tofu, beef, chicken, or fish.
1 T olive oil
2 T freshly squeezed lemon juice
4 cloves garlic, chopped
1 cup quinoa (uncooked)
2 cups chicken or vegetable broth
3 tablespoons fresh parsley, chopped
2-3 fresh basil leaves, chopped
1 cup zucchini, chopped
1 cup summer squash, chopped
10 grape tomatoes, halved
1 small orange bell pepper, chopped
1 small yellow bell pepper, chopped
1 small onion, finely chopped
Salt and pepper to taste
Wisk together the olive oil, 1 T of lemon juice, and garlic; pour into a medium saucepan and add the quinoa. Stir occasionally until lightly browned — about five minutes.
Add the broth and bring to a boil. Simmer, cover, and cook until quinoa is tender — about fifteen minutes.
Remove from heat and pour the mixture into a bowl; toss with parsley, basil, zucchini, summer squash, tomatoes, peppers, onion, salt, and pepper. Let cool and serve cold or at room temperature.
Nutrition information (per serving): 210 calories, 8 g protein, 6 g fat (2 g saturated fat), 31 g carbohydrate, 3 g fiber. Equivalent portions: 1 Grain, 2 Vegetable, 1/2 Fat
Source: Strong Women Newsletter, Miriam Nelson PhD
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