This recipe is inspired by my friend Tressa, and all other vegetarians (and vegans) out there. It truly is delicious, if I do say so myself. This is the perfect recipe to make at the beginning of the week and keep in your fridge for an easy grab-in-go lunch. I especially love this recipe because it can go many hours without being refrigerated because it doesn't have any meat or dairy products....BONUS!
I am incredibly pleased with this new recipe, it is super healthy and is sure to keep you full!
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| Veggies mixed with dressing |
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| Add cooked quinoa to veggies |
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| Stir, stir, stir |
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| Package and store for the week Veggie-packed quinoa: yields 4-6 servings - 1 cup quinoa - 1 1/2 cups vegetable broth - 3 stalks celery - 1 medium carrot - 1/2 bell pepper - 1 cup red cabbage - 1 can diced tomatoes Dressing: - 1/3 cup olive oil - 1/4 cup apple cider vinegar - 2 tbls. dijon mustard - ground pepper - juice of 1/2 lemon - 1-2 tabls. honey or packet of stevia (optional but encouraged) Directions: 1. In a medium saucepan, bring to a boil 1 1/2 cups broth (or water, I just used broth for added flavor), 1/2 cup red quinoa, and 1/2 cup white quinoa. Once at boiling, reduce to simmer and cover for 15 minutes, or until quinoa has absorbed liquid and expanded. 2. While quinoa is cooking chop bell pepper, cabbage, carrots, and celery. 3. Combine dressing ingredients. Add the vegetables above and drained diced tomatoes to dressing and mix together. 4. Once quinoa has cooled to room temperature, add to the vegetable mixture and combine until dressing evenly coats all ingredients. 5. Finally, transport to a container and refridgerate until ready to eat. 6. Enjoy! Fun Facts: Quinoa http://www.huffingtonpost.ca/diana-herrington/7-benefits-of-quinoa_b_3363619.html 1. High in protein -- its protein balance is similar to milk and has more protein compared to rice, millet or wheat. 2. A good source of riboflavin -- riboflavin helps reduce the frequency attacks in migraine sufferers by improving the energy metabolism within the brain and muscle cells. 3. The saponins from quinoa are used to promote healing of skin injuries in South America, making it a good antiseptic. 4. It's alkaline-forming. Although it is not strongly alkaline-forming, it is comparable to wild rice, amaranth, and sprouted grains. 5. It only has 172 calories per ¼ cup dry quinoa. 6. Since it is not related to wheat or grain, it's gluten-free. Millions are discovering they feel better and lose weight when they reduce gluten grains or at least wheat products. 7. It is a complex carbohydrate with low glycemic index. This is again good for weight management.
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