Quinoa Summer Salad
September 1, 2016
This drool-worthy salad has all the fiber and complete protein of quinoa, plus refreshing, vitamin-loaded summer veggies and naturally detoxifying cilantro. It's deliciously savory and tangy and does double duty as a meatless main dish or healthy side.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4-6 servings
Ingredients
4 cups organic low-sodium chicken broth
1 1/2 cups uncooked red quinoa
1/4 cup freshly squeezed lemon juice
1 red bell pepper, finely chopped
1/2 small red onion, finely chopped
1/2 English cucumber, cut into bite-size chunks
1/2 cup slivered almonds, chopped
1/2 cup finely chopped fresh cilantro
Directions
1Put the quinoa and chicken broth in a medium saucepan and bring to boil. Cook for about 15 minutes or until quinoa is chewy and cooked through. Allow to cool.
2In a small bowl, whisk together the lemon juice and olive oil.
3In a large bowl, mix together the cooked and cooled quinoa, veggies, and almonds.
4Pour over the dressing, toss to combine, then season with salt and pepper. Enjoy as a meatless main dish or as a delicious side for grilled chicken or fish.
Original recipe from radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”
