Temperatures are climbing, and I love a light salad option for lunch or dinner that won’t heat up the whole house.
This Lemony Spring Quinoa is bright, fresh, packed with flavor, and loaded with nutrients.
Quinoa (pronounced keen-wah) is considered a grain, but is actually the seed of a plant! Our bodies register quinoa as a grain in terms of how it is processed/digested.
Yellow is the most popular variety, but you can also find orange, pink, red, purple, and black quinoa seeds. When cooked, quinoa is fluffy, with a slight chewiness, and has a delicate, nutty, earthy flavor.
One of the main things to know about quinoa is that it’s a complete protein, meaning it contains all of the essential amino acids.
This makes quinoa a great option for vegetarians, or for those meatless Monday meals.
Quinoa is also an excellent source of Magnesium and Manganese and has good levels of Vitamin B2, Vitamin E, and Fiber. You will also get Iron, Phosphorus, Copper, and Zinc.
Here are some additional ways to make and incorporate quinoa:
- For more flavor, cook quinoa in chicken or vegetable stock instead of water.
- Use as a replacement in your favorite rice or grain dishes.
- It can be eaten hot or cold.
- Add lemon juice, cilantro, and toasted pine nuts for a delicious side dish.
- Mix with your favorite veggies, olive oil, and lemon juice for the perfect salad.
- Add in fruit and nuts as an alternative to oatmeal.
- Toast seeds for a crunchy topping on other dishes.
- Quinoa is a neutral backdrop for any herbs, nuts, veggies, or meat.
While quinoa makes for a great base, this dish is also loaded with veggies and nuts – bringing healthy doses of anti-inflammatory, immune-boosting vitamins, minerals, antioxidants, and healthy fats.
Give this recipe a try this week for an easy healthy lunch or dinner! For more recipes like this one, and to learn more about balancing your hormones, check out my 21 Day Metabolic Rehab program.
- 1 cup Quinoa, rinsed and soaked for 20 minutes
- 2 cups Vegetable Broth
- 4 cloves of Garlic minced
- 1 small Red Onion, sliced
- 1 lb Baby Arugula
- 1 15oz can of White or Garbanzo Beans (choose a brand with a BPA free can)
- 1 small bunch of Radishes, sliced
- ½ cup Fresh Peas (can also use frozen but defrost them first)
- 1 Carrot, grated
- 1 bunch of Mint, cut into ribbons
- ½ cup Pistachios
- Zest and Juice of one Lemon
- ¼ cup Extra Virgin Olive Oil
In a pot, combine quinoa, vegetable broth, garlic, and red onion. Cook on medium heat for 15 – 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.