Just had to share....perfect meal!!!

This Quinoa salad recipe is really all you need. Those in the Saturday PT group, this is exactly what I mean by going plant-based. You get plenty of protein for tissue repair and tissue recovery, plenty of soluble and insoluble fiber for GI health, and plenty of complex carbohydrates for sustained energy and muscle contractions. In addition to the macronutrients, you get so many vitamins, mineral, phytochemicals, antioxidants...you just can't go wrong with a healthy meal as this one. You can use it in wraps, top it on leaf lettuce, use it in lettuce wraps, or with Thanksgiving next week, why not bring it as the "healthy" alternative to all the other fat laden foods.

SALAD
1 1/2 cups water
1 1/2 cups uncooked quinoa,rinsed & drained
1 (15 oz) can organic black beans, rinsed & drained
1 large red onion, chopped
1 1/2  cups fresh cilantro, snipped
1 large red pepper, diced
2 large tomatoes, diced
1/2 cup organic apricots, snipped into slivers

VINAIGRETTE
1 tsp each of garlic and fresh ginger, minced or shredded
1 cup organic orange juice, freshly squeezed
4 tsp curry paste (or substitute 1 tbs curry powder)
3 tbs red-wine vinegar
5 tbs quality olive oil or hemp oil
1 -2 tsp liquid honey (preferably raw, local and unpasteurized)
1 tsp sea salt or to taste
black pepper, freshly ground
8 large lettuce or radicchio leaves
cilantro leaves, sprouts and orange zest for garnish

Measure water into saucepan. Add quinoa and bring to boil over high heat. Reduce heat, cover and simmer approximately 10 minutes, or until water is absorbed. Set aside to cool.
Prepare vinaigrette by mixing all ingredients together in small jar with lid. Shake well to combine. Taste, and adjust seasoning as needed.
Once quinoa is cool, fix salad by tossing quinoa, beans, onion, red pepper, tomatoes, apricots and dressing in large bowl. Chill until serving time, at least 1 hour.
Arrange each serving of salad in large lettuce or radicchio leaf and garnish with cilantro, sprouts and orange zest.

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