Here is a easy salad that will give you fiber, protein and anti-oxidants and still fill you up:
Garden Quinoa Salad
by Patricia Nieh Portola Valley, Ca.
Start to Finish: 30 min.
Makes 4 servings
1 1/2 c. quinoa, rinsed and drained
3 c. water
1 lb fresh asparagus, cut into 2-inch pieces
1/2 lb. fresh sugar snap peas
1/2 lb. fresh green beans, trimmed
2 T. olive oil
2 T lemon juice
2 T. minced fresh parsley
1 t grated lemon peel
3/4 t. salt
1 c. cherry tomatoes, halved
3 T. sunflower seeds
In a large sauce pan, cook and stir quinoa over medium-high heat 3-5
minutes or until toasted. Add water; bring to a boil. Reduce heat;
simmer, covered, 12-15 minutes or until the water is absorbed. Transfer
to a large bowl.
2. Meanwhile, in a large saucepan,
bring 4 c water to a boil. Add asparagus ad snap peas; cook, uncovered,
2-4 minutes or just until crisp-tender. Remove vegetables and drop
into ice water to shock and stop the cooking. Repeat with the green
beans cooking for 3-4 minutes. Drain vegetables and pat dry.
In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt.
Add tomatoes ad blanched vegetables to quinoa; drizzle with dressing
and toss to combine. Top with sunflower seeds.
per serving; 417 cal., 15 g fat, 58 g carb., 9 g. fiber, 16 g pro.
You can use a variety of veggies for this dish. Quinoa is a great source of protein and fiber as well a micro nutrients.