The Benefits
Quinoa: This healthy and naturally gluten-free grain, although technically a seed, may help improve gut health, improve blood sugar levels and assist in weight loss.
Fiber - Folate - Iron - Magnesium - Potassium
Bell Pepper: This sweet and crunchy fruit may improve eye health, reduce inflammation within the body and prevent anemia.
Antioxidants - Vitamin B6 & C - Iron
Cucumber: This green fruit made of mostly water may help boost digestion, lower blood sugar, promote brain health and detoxify the body.
Vitamin B, C & K - Copper - Magnesium - Potassium - Phosphorus
Tomato: This juicy red gem may help fight inflammation, boost your immune system and reduce your risk of heart disease and cancer.
Vitamin A, C & K - Folate - Fiber - Potassium
Mint: This popular aromatic herb may help improve digestion problems, relieve indigestion, improve brain function and promote oral health.
Vitamin A, B & C - Calcium - Iron - Manganese - Phosphorus
The Recipe
Ingredients
1.5 cup rainbow quinoa, sub. any other kind
4 Persian cucumbers, diced
1 small red onion, diced
3 cloves of garlic, minced
1 large tomato, deseeded & diced
Italian flat leaf parsley, finely chopped
mint, finely chopped
1/4 cup olive oil
1/4 red wine vinegar
1 lemon, juiced
salt & pepper
arugula, optional
Instructions
1) Prepare the quinoa per instructions on the packaging. Meanwhile, chop, mince, dice all the mix-ins and set aside.
2) Assemble the dressing by whisking the olive oil, red wine vinegar, lemon juice, salt and pepper in a cup or bowl. 3) Make the salad. Once the quinoa has finished cooking, transfer to a large bowl and allow to cool for 5-10 minutes. Toss in all prepared ingredients and combine. Drizzle over the dressing and give it one last mix before serving.
4) Serve and enjoy!
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