Charlottesville Alert

The largeĀ free weight area at Albemarle Square will be closed on Monday, January 22nd from 10:00am-5:00pm for the delivery and installation of new equipment. Other areas of the fitness floor will remain unaffected and will be open for use.

Quinoa Summer Salad

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.

Serves: 4

Ingredients:
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

Preparation:
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

For more food and nutrition information contact your Nutrition Coach at krisb@acac.com