Quinoa Salad with Veggies
I honestly just don't know what has gotten into me. I guess it wasn't until a friend mentioned how there are basically NO vegetables in any of the recipes I have posted so far. Cheese, cheese, cheese and moh cheese! I love me some good cheese, but I also love me some vegetables. So tonight, we eat light!
After seeing my boss (who is extreeeemely healthy) eat a quinoa salad today, I instantly decided I would be making that for dinner tonight. Man oh maaaaan is it easy to make and so yummy. The original recipe also makes a vinaigrette to add to the salad, but I like to taste the vegetables as they are, so I didn't add a sauce.
For those of you who don't know what quinoa (kee-no-wa) is, it is often considered the "Mother of All Grains". It is a wonderful source of protein, fiber, and also high in magnesium (the mineral that relaxes blood vessels) and iron. It is gluten free as well, so it can be used in just about anything! I just saw a recipe for mini quinoa pizzas (made in mini muffin trays) that looked AMAZING, so I'll have to make those soon and post em up. For those of you who are scared of healthy food, I dare you to make this.
Ingredients:
1 cup quinoa
1 tablespoon extra virgin olive oil
1 small yellow onion
3 garlic cloves
2 cups low sodium organic chicken broth (some people use water, I use chicken broth to bring out flavor more)
1 tomato, chopped into cubes
1 red pepper
1 yellow pepper
1 zucchini
Directions:
1. Heat a medium sauce pan over medium-high heat. Add olive oil, onion, and garlic, and saute for about 5 minutes, making sure to not burn the onion.
2. Chop vegetables up into cubes
3. Add the quinoa and stir to coat with onion and garlic, then add the stock and bring to a boil.
4. Reduce the heat to a simmer for about 15 minutes, or until the quinoa is tender but not mushy
5. Transfer quinoa mixture to a medium sized bowl, and keep the olive oil residue on the pan.
6. Add the chopped vegetables into pan, and add a little more olive oil if needed.
7. Combine quinoa and vegetables, and enjoy!!
This recipe is also very tasty cold. It is a healthy and easy way to bring lunch to work for hardly no cost at all. If you buy your vegetables a local market, they tend to be cheaper than big name stores like Whole Foods. You can't put a price on your health, people!!
To find the original recipe, click here. The original recipe has uses vinaigrette as a sauce, as well as arugula and cucumber, but I didn't have cucumber and forget to put the arugula in, so next time I will remember! (Bloc Party anyone?) I stilllll remembaaaaaa
After seeing my boss (who is extreeeemely healthy) eat a quinoa salad today, I instantly decided I would be making that for dinner tonight. Man oh maaaaan is it easy to make and so yummy. The original recipe also makes a vinaigrette to add to the salad, but I like to taste the vegetables as they are, so I didn't add a sauce.
For those of you who don't know what quinoa (kee-no-wa) is, it is often considered the "Mother of All Grains". It is a wonderful source of protein, fiber, and also high in magnesium (the mineral that relaxes blood vessels) and iron. It is gluten free as well, so it can be used in just about anything! I just saw a recipe for mini quinoa pizzas (made in mini muffin trays) that looked AMAZING, so I'll have to make those soon and post em up. For those of you who are scared of healthy food, I dare you to make this.
Ingredients:
1 cup quinoa
1 tablespoon extra virgin olive oil
1 small yellow onion
3 garlic cloves
2 cups low sodium organic chicken broth (some people use water, I use chicken broth to bring out flavor more)
1 tomato, chopped into cubes
1 red pepper
1 yellow pepper
1 zucchini
Directions:
1. Heat a medium sauce pan over medium-high heat. Add olive oil, onion, and garlic, and saute for about 5 minutes, making sure to not burn the onion.
2. Chop vegetables up into cubes
3. Add the quinoa and stir to coat with onion and garlic, then add the stock and bring to a boil.
4. Reduce the heat to a simmer for about 15 minutes, or until the quinoa is tender but not mushy
5. Transfer quinoa mixture to a medium sized bowl, and keep the olive oil residue on the pan.
6. Add the chopped vegetables into pan, and add a little more olive oil if needed.
7. Combine quinoa and vegetables, and enjoy!!
This recipe is also very tasty cold. It is a healthy and easy way to bring lunch to work for hardly no cost at all. If you buy your vegetables a local market, they tend to be cheaper than big name stores like Whole Foods. You can't put a price on your health, people!!
To find the original recipe, click here. The original recipe has uses vinaigrette as a sauce, as well as arugula and cucumber, but I didn't have cucumber and forget to put the arugula in, so next time I will remember! (Bloc Party anyone?) I stilllll remembaaaaaa
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