Summery Quinoa Recipe
Get some protein power with this “ancient grain” — it makes a delicious, light & savory salad or side dish.
Summery Quinoa (serves 4-6)
1 cup quinoa (dry)
2 carrots, peeled and cut in small pieces
1 red bell pepper, cored & seeded, cut in small chunks
½ cup shelled edamame (fresh or frozen)
¼ cup fresh mint, chopped
1 large lemon
3 Tb. Olive oil
Salt
Rinse quinoa with cold water and cook quinoa according to directions (takes about 15 minutes.) When done, pour into a serving bowl.
If using frozen edamame, microwave it for 1 minute on high power to defrost.
Add all veggies and mint to quinoa and toss.
Squeeze lemon over quinoa (using a small strainer to catch seeds). Pour on olive oil.
Add salt to taste (about ¼ tsp.) and toss well. Serve & enjoy!
About Susan Greeley
Helping others achieve optimal health through good nutrition and lifestyle, Susan Greeley promotes wellness through diets rich in healthy, wholesome foods. She counsels clients in her own private nutrition practice and works as the staff nutritionist for a YMCA.
