Nutrient-Packed Crisp Quinoa Salad
Advertisement

One of my friends, Cherryl Mendis, is a chef and makes great recipes, so I asked her to send me a healthy salad that I could add to my routine. She sent me this delicious quinoa recipe.

Ingredients:
1/2 pound tri-color quinoa 
2 Persian cucumbers, diced
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1/4 cup cilantro, finely chopped
1 tablespoon red onion, finely chopped (can omit or replace with sweet onion)
2 tablespoons apple cider vinegar
1/4 teaspoon cayenne (can substitute black pepper) 
1/4 teaspoon kosher or sea salt
1 tablespoon extra-virgin olive oil
1 tablespoon agave syrup

Instructions:
Cook quinoa as directed and set aside in a large bowl to cool for 5 to 10 minutes. Add remaining ingredients, mix gently, and serve at room-temperature or chill in the refrigerator and serve cold. 

If you really want to spice up this sweet and tangy salad, add half of a finely chopped, de-seeded jalapeno. This salad holds up well for three days.

Nutrient-Packed Crisp Quinoa Salad-2 Our 2012 Weight Loss Diary writer, Yasmin, is a 33-year-old web content producer who is looking to get healthy and love her body! Follow along on her year-long weight loss journey!

Who’s helping Yasmin? Tiara Coaching Life coach Alison Miller, Ph.D, nutritionist Keri Gans, R.D, and Equinox personal trainer Stephanie Pipia.

479 shared this
479
Comments
comments powered by Disqus