I never used to eat salads for lunch because they just never filled me up. Then I discovered quinoa, the ultimate grain! Seriously, it’s actually a superfood. Not familiar with quinoa? Check it out here.
Adding some cooked quinoa to your salads adds protein (not to mention all of those essential amino acids!) and complex carbohydrates. Which means, it’ll help keep you fuller longer and work at balancing your blood sugar. Both of those things will help to prevent that mid afternoon crash. It’s also a yummy salad to eat as an appetizer, or after your main course!
- 1/4 cup of quinoa (cook, then cool)
- Salad greens (about 4 cups)
- 1/4 cup red onion, sliced (optional)
- Arils from 1 pomegranate
- Nuts of your choice – almonds or walnuts are great
To cook the quinoa, rinse it first, then cover with 1/2 cup of water in a pot. Bring to a boil, then reduce to minimum heat to simmer for 10-15 minutes, or until grain is soft. Set aside or in the fridge to cool.
Mix the salad greens and top with sliced red onion, pomegranate arils, nuts (toasted if you like!) and the cooked quinoa (once cooled). Top with the complimentary dressing, or a simple balsamic one.
- 3 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 4 tsp honey
- 1 tsp dijon mustard
Combine all ingredients, mix well and serve over your salad!
–Adapted from “Quinoa 365″ by Patricia Green and Carolyn Hemming