Quinoa
Ingredients:
- 2 cups quinoa
- 2 cups broth/stock
- 2 cups water
- ½ teaspoon salt
Directions:
Place quinoa in a colander and rinse with cold water for 1-2 minutes. Put rinsed quinoa in a saucepan and cover with 2 cups water, 2 cups stock/broth and salt. Bring to a boil, then cover and simmer on low for 15-17 minutes, or until all the water is absorbed.
Mediterranean Quinoa Salad
Ingredients:
- 4 cups cooked quinoa (cooled)
- 1 cup chopped cucumber
- 1 cup chopped tomato
- 1 cup chopped bell pepper (any color you like)
- 1 tablespoon chopped flat leaf parsley
- Juice of 1 lemon
- 1-2 tablespoons olive oil
- Salt and Pepper to Taste
Directions:
Whisk together lemon juice and olive oil then season with salt and pepper. Pour the dressing over quinoa and toss to coat well. Add veggies, toss to combine. Serve on a bed of fresh spinach or arugula.
Additions: olives, artichoke hearts, hearts of palm, feta cheese, pickled red onions
Protein options: chicken, salmon, chickpeas
Mexican Quinoa Salad
Ingredients:
- 4 cups cooked quinoa(cooled)
- 1 cup chopped tomato
- 1 cup chopped poblano pepper
- 1 cup chopped bell pepper yellow or orange
- 1 tablespoon chopped cilantro
- Juice of 1 lime
- 1-2 tablespoons olive oil
- Salt & pepper to taste
Directions:
Whisk together lime juice and olive oil then season with salt and pepper. Pour over quinoa and toss to coat well. Add veggies, toss to combine. Serve on a bed a spring mix or fresh chopped romaine.
Additions: avocado, fresh corn, black beans, pico , jalapeños, cheese
Protein options: Chicken, fish, steak
Pickled Red Onion
Ingredients:
- 1 medium red onion, sliced or diced
- 1 cup white or red wine vinegar
Directions:
Place cut up onion in mason jar. Pour vinegar over onion making sure all onion is covered. Close the lid and refrigerate for at least 1 hour. Enjoy for up to two weeks. Add to salads, chicken salad, bbq, tacos, cooked greens, etc.
