I’ve missed doing cooking classes this month and sharing with you the fun of plant-based nutrition. So I decided to post one of the best summertime recipes. This is Quick and Easy Recipes or process of the International Quinoa Salad.
Preparation time: 20 min
Cooking time: 20 min
International Quinoa Salad is a refreshing and light, easy to prepare one dish meal that is low in fat and high in protein. I’ve been teaching myself lately about the best quality plant-based protein sources and quinoa is one of them with 20 percent protein.
Originally this formula called for a container full of olive oil but because any oil will harm the interior lining of your arteries. I sneak away from it and instead add the avocado in its place.
International Quinoa Salad
- 1/2 – 2 cups of water
- 1 cup quinoa, well rinsed
- One clove garlic minced
- One red bell pepper chopped
- One small cucumber chopped
- 1 cup of corn
- Two medium tomatoes chopped
- 1/2 cup chopped green onion (I like using red onion)
- 1 1/2 cups garbanzo beans (if using canned, drain and rinse thoroughly)
- 1/2 cup chopped parsley
- 1/4 cup lime juice
- One avocado diced
- salt to taste
Bring water to boil over high heat. Turn down to low and add quinoa cook about 20 minutes or until tender. Remove lid and fluff with the fork and let cool.
If there is no time to cool, mix in the quinoa while it’s still warm. This makes a nice summery salad as well.
Nutrition [per serving]: 239 calories, 55 calories from fat, 6.4g total fat, 0mg cholesterol, 366.2mg sodium, 627.7mg potassium, 38.8g carbohydrates, 7.7g fiber, 4g sugar, 9.1g protein.
As ready this delicious dish provides a healthy nine grams of supermolecule and a humongous thirty eight.8 grams of carbs whereas solely tipping the massive scale at vi.4 grams. This 239 calories per dish give such a lot of healthy foods in one meal it’s enough to create your head spin. Offer this excellent dish a strive at your next picnic for a refreshing summer treat.