1/2 cup quinoa
1/4 cup red kidney beans (cooked or canned)
1/2 cup orange or grapefruit juice
1/2 zucchini quartered and sliced
1 scallion slices
1 tsp fresh thyme
t tsp minced ginger
1/2 cup sliced bell peppers
6-8 cherry tomatoes sliced
1/2 tbsp rice wine vinegar
some grapefruit or orange wedges (optional)
Lightly toast the quinoa in a pan. Add 1 cup of water, orange or grapefruit juice, salt and cook the quinoa.
Meanwhile coat a large nonstick skillet with some cooking spray. Cook zucchini, scallions, ginger, tomatoes, thyme and bell peppers. Stir in the quinoa and the cooked (or canned) red kidney beans. Stir in vinegar. Can season with some fresh ground black pepper. Top with orange or grapefruit wedges (optional)
Adapted from a recipe from Prevention Magazine. Replaced Shrimp with Red Kidney Beans.
This is one of those super easy to make recipes that is perfect for a weekday office lunch.
You can make it the evening before and stick it in the refrigerator. Eat it chilled or warm up a little on a blustering autumn day!
1/2 cup quinoa
1/4 cup peas and chopped carrots (frozen or fresh)
1/4 cup pomegranate seeds
1/4 cup pinenuts
1/4 cup dried cranberries
1/4 cup feta cheese (optional)
1 bay leaf
1 tsp Italian seasoning
salt and pepper to taste
1 tsp olive oil (optional)
some fine chopped fresh basil and parsley to garnish
Bring 1 1/2 cups of water to boil. Add quinoa, peas, carrots, bay leaf and Italian seasoning and cook on medium low until cooked. Add water as necessary.
Transfer to a large bowl. Add rest of the ingredients before serving. Drizzle some olive oil and season with salt and pepper. Optionally add a dash of lemon juice. Sprinkle chopped basil and parsley.
Can add some crushed pepper to pick it up a notch. Add sliced cherry tomatoes. This recipe is very open. So feel free to toss in your favorite vegetables and spices.
Adapted from a recipe from The Clean Eating Mama blog.