Quinoa is super easy to cook with, and it doesn’t take long to make. Here’s a simple salad that also works as a substitute on lunch salads as well!

Pear & Athlete Types: Enjoy this side dish as is with a small portion of lean protein and non-starchy vegetables, like broccoli, cauliflower or green beans. 

Apple Types: Can enjoy or small portion of this side dish. Quinoa is incredibly nutritious, but starchy nonetheless. If you’re going to eat starchy carbohydrates, limit it to once serving a day. 

Babyface Types: If having this with lunch or dinner, enjoy small servings. Dinner is the smallest meal of the day, so don’t overindulge on this tasty side dish. Focus more on non-starchy vegetables.

Serves 4

1 c uncooked quinoa, rinsed well and drained

2 c water or low sodium broth
 
¼ tsp sea salt (add after cooking)

1 small onion, diced

½ bell pepper, diced

1 tbsp coconut oil (or butter
, apples only)
2 tbsp chopped toasted almonds or ¼ c sliced and chopped water chestnuts

Add quinoa to boiling water or broth; reducing heat then cover and simmer 15 minutes until water is absorbed. Sauté onion and pepper in butter; add to cooked quinoa; add salt, almonds (or water chestnuts) just before serving.

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