I tried this recipe out tonight for dinner. I really liked it and though you might as well. I found this recipe in this months issue of Alive Magazine.
It has a couple steps but it is not too complicated. It is very refreshing and can be eaten cold- which is great for leftovers! I especially like leftovers that i don't have to reheat. It makes packing a lunch super simple.
Quinoa is a great food thanks to its possession of all the amino acids (which makes it a complete protein). It also boasts nutrients such as B vitamins, Vitamin E, Calcium, and magnesium. Plus it is really easy to digest!
Quinoa Spring Salad
1/2 CUP frozen green peas (plus 2 cups of boiling water to soak peas)
3 CUPS cooked quinoa, cooled
1 CUP red bell peppers, chpped
1/4 CUP green onions, thinly sliced
1/2 CUP cucumber, seeds removed, diced
1/4 CUP green pistachios
1/4 CUP shelled hempseeds
3 TBSP parsley, cilantro or basil, chopped
1/4 TSP sea salt
1/4 CUP simple cider vinaigrette ( recipe below )
Directions
In bowl, soak frozen peas in boiling water. Let sit until peas have warmed through. Drain peas and let dry. Combine peas and remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in airtight container. Serves 5 to 6
Simple Cider Vinaigrette
1/4 CUP apple cider vinegar
1 TSP dijon mustard
1/2 TSP sea salt
ground pepper to taste
1 1/2 TBSP pure maple syrup
1/4 CUP extra virgin olive oil
Directions
In a blender, puree all ingredients except for oil. Continue blending and slowly add oil. Season to taste with additional sea salt and black pepper
I didn't have red peppers so I used what I had. You can do that as well. To help with cost sometimes I just substitute things. If you don't have pistachios you can trade it for walnuts. And so on!
Hope you enjoy it. Let me know how you liked it and what you think could be different.
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