A journey in words...

Welcome to my journey in words! A story about health, exercise, weight loss, food addiction, humor, size discrimination, sarcasm, social commentary and all the rest that’s rattling around inside my head...

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Monday, September 8, 2014

Recipe Share: Southwestern Quinoa Salad

Quinoa Veggie Salad

The Stuff You Need:
·         3 cups cooked and cooled quinoa (tastes better if cooked in chicken broth rather than water)
·         1 pint cherry tomatoes cut into fourths or one regular and one yellow tomato, cut small
·         1 (16 oz.) can of sweet corn or about 16 oz. of fresh cut from the cob, if you have it
·         1 (16 oz.) can of black beans (rinsed)
·         2 cloves garlic (finely minced)
·         ½ red onion (finely diced) or four scallions (chopped small down through the white stems)
·         1 yellow, red, or orange bell pepper (finely diced)
·         1 large handful of finely chopped cilantro or one large handful of chopped basil – whichever herb you prefer is fine
·         2 ripe avocados (cut into small bite sized chunks)
·         Salt and pepper to taste
·         2 limes
·         1 tbsp. honey

What To Do:
1)      Mix all ingredients together except the avocado, honey and lime in a large bowl.
2)      Whisk together the juice of two limes with a tablespoon of honey until the consistency is even.
3)      Open the avocados, cut them up and put them on top of the salad, then pour the dressing over before tossing everything together thoroughly.  I recommend doing the avocados last and then dressing them right away because they will oxidize and turn brown quickly when exposed to air, the acid in the lime juice keeps them from doing this, so you want to get them dressed ASAP after you’ve got them out of their peels.

This recipe is an adaptation of one I found on the Rants from Mommyland blog, which is an absolutely endearing and funny read whether you’ve got small children or have just been one at some time in your life (it is linked at lower right if you’d like to see for yourself).  I put in a lot of alternates so that it can be customized per individual taste and preferences.  Either way, it’s so healthy and tasty your body will thank you for eating it!

Nutrition Info:
Serving Size:   1/8th of entire recipe
Calories Per Serving:   259
Calories From Fat:   71.2
Total Fat:   7.91g
Saturated Fat:   0.76g
Cholesterol:   0mg
Sodium:   227.9mg (this will be more after you add salt & pepper to taste)
Total Carbohydrate:   36.21g
Dietary Fiber:   5.75g
Sugars:   6.76g
Protein:   7.17g

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