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Food:

Happy New Year Quinoa Salad – Makes about 6, 1/2c. servings

2 c. cooked quinoa

1 large pomegranate, seeded

1/4c. chopped parsley

2 T. walnuts and pumpkin seeds, chopped

4 scallions, chopped

1 preserved lemon, inner removed and rind chopped (if you don’t have a preserved lemon use an organic lemon)

1-2 T. olive oil (I used lemon olive oil)

1 T. reserved lemon juice (if you are not using a preserved lemon use the juice from the organic lemon that you use)

pinch of salt and pepper

Directions:

1. Mix all the ingredients in a large mixing bowl. Check for seasoning and then refrigerate for at least one hour for the flavors to develop.

Nutrition:

Pomegranate- Thought to have mystical powers, the edible seeds of this ancient fruit are cleansing and cooling. They benefit the cardiovascular system and help stabilize blood sugar. (Courtesy of ‘Clean Food’ by Terry Walters)

Quinoa- High protein, non-gluten grain from the Incas. It is a complete protein with significant amounts of lysine, helpful for repairing tissue. Like other whole grains, quinoa helps fight cancer, prevents heart disease and lowers the risk of type 2 diabetes. (Courtesy of ‘Clean Food’ by Terry Walters)

Love:

I love quinoa! We eat it for breakfast, lunch, salads and in soups it is so versatile. This recipe came to be because I was excited for the holidays to be over, the New Year to begin and for my healthy eating to get back on track, the holidays were a killer. Some of my clients gave me a jar of preserved lemons for Christmas and I wanted to use them in something fresh, so VOILA this healthy light dish came to be. I’ve made it the last two weeks for my afternoon snack and I think I am going to make it again next week. Hurry and try it before pomegranates are out of season. ENJOY!

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