Last night we prepared this dish at a Wellness Workshop, at the home of Jill and Shelby Daniel. One of our guests brought quinoa, so Shelby cooked some. We added it to the salad we were preparing. Quinoa is one of the most nutrient dense grains. It's a great source of iron, fiber, magnesium, and one cup contains about eight grams of protein. It only took about 12 minutes to cook!Ingredients:
2 cups spring mix lettuce
2 cups arugula
1/2 cup baby Portobella mushrooms sliced
1/2 cup chopped purple cabbage
1/2 cup chopped red bell pepper
1/4 cup chopped red onion
1/3 cup feta cheese
1 cup cooked quinoa
Dressing:
1/3 cup balsamic vinegar
2 T grapeseed oil
2 cloves garlic- minced
Salt and Pepper to taste
Place all ingredients in a bowl and toss. Serve as the main course or a great side dish. This is also great in a pita or tortilla wrap!
2 comments:
And it tasted great...
Allyson you ROCK!
I can't thank you enough for the workshop, and the wonderful blog. I've read almost every single entry, and plan on cooking/trying all the things on here.
Shelby it was a blessing to be in your home with your amazing family! I am thrilled about the new health journey you are on.
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