EASY & refreshing! I’ve so far only had this with Quinoa & Black Bean chips (thank you Trader Joe’s!). However, I can think of a bunch of different recipes to use it in right off the bat…mmmmmmm…drooling over here just thinking about it 🙂
4 kiwis, peeled & diced
1/4 onion, diced
1/2 red bell pepper, diced
1 roma tomato, diced
juice squeezed from 1/2 fresh lime
1/4 cup chopped cilantro
That’s it! Mix all the ingredients and dive in! Not only scrumptious but…isn’t it beautiful?!
One of the cool things about this salad is that Quinoa is actually a complete protein. This tasty grain weighs in with about 8 g of protein and 5 g of fiber per serving. And it’s one of the only non-animal sources of food that is a complete protein.
This salad is pretty easy if you don’t mind a bunch of chopping and a great side to have throughout the week 🙂 I LOVE the flavor! Who says healthy has to be bland?!
2 cups cooked quinoa
1 tomato, chopped
1 red bell pepper, chopped
1/2 cup cilantro, finely chopped
1/4 cup crumbled feta cheese
15 Kalamata olives, chopped
Juice of one lemon
2 tsp cumin
Ground pepper to taste
1 Tbsp garlic powder
Cook quinoa according to directions
Add all ingredients in a medium salad and mix gently.
Serving size: 1 cup
21 Day Fix: 1 green, 1 yellow, 1 blue
This was a new recipe for me and my FAVORITE dish on Thanksgiving! I would say this is a clean-er recipe. 🙂 It calls for 4 whole sweet potatoes…I used canned. Just didn’t have the time and guess what?! No big deal! I really feel that we should strive for better and better…but I will NEVER be perfect and eat 100% clean ALL THE TIME. It would drive me nutty. Ok…getting sidetracked.
Here’s the recipe… do take note, you can use coconut oil OR olive oil. I thought coconut oil sounded amazing, and it was!
4 medium sweet potatoets (about 1 lb)
2 Tbsp olive oil or liquid coconut oil
1/2 tsp vanilla extract
1 tsp salt
2 Tbsp maple syrup (OK. I do use real maple syrup. Not only is it better for you than the fake corn syrup based stuff…it tastes better!!)
Preheat oven to 400F
Peel and cube sweet potatoes. Place in large bowl.
In smaller bowl, whisk remaining ingredients. Pour over sweet potatoes and toss to cover all potatoes.
Spread potatoes in shallow roasting pan or jelly-roll pan and bake 45 minutes, or until tender.
Use flat metal spatula to remove from pan and serve immediately.