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!
White Bean, Cherry Tomato & Basil Salad
Beans taste great and are sooo good for you! They are easy to use — try this delicious salad for starters.
White Bean, Cherry Tomato & Basil Salad
(serves 4)
1 head bibb lettuce, washed, dried and torn into pieces
1/2 can cannellini beans, rinsed
1 cup cherry tomatoes, sliced
½ small red onion, peeled & sliced thinly
¼ cup chopped fresh basil
salt & pepper
garlic powder
2 Tb. Olive oil
Juice of 1 lemon
Put lettuce in serving bowl.
Add beans, tomatoes, onion and basil
Pour on olive oil and squeeze lemon juice over salad (using a small strainer to catch the seeds.)
Season with garlic powder, salt and pepper. Toss and serve.
Recipes by Susan Greeley, M.S., R.D.
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