Sunday, May 20, 2018

Baby Quinoa Salad

     It's no exaggeration when I say this is one of the best Salad's I have ever eaten.  Pereg was kind enough to send me some of their Baby Quinoa, and the end result was phenomenal.  We enjoyed this meatless wonder as our main dish, so if you are looking for a meatless dinner option this should go to the top of the list.  Each of the one cup servings are only 193 calories, 25g net carbs, 6g protein and 6g fat.  If you like sweet and savory all in one bite, this will be your new favorite too!  (If you want to add more protein, then add in diced Chicken Breast)

Ingredients for 12 1/2 cup servings~
1 large peeled and diced Sweet Potato (approx. 14oz)
1 small diced Red Onion (approx. 5oz)
2 Tablespoon plus 1 teaspoon Olive Oil
1/4 cup Balsamic Vinegar
1 Tablespoon Honey
Olive Oil Cooking Spray
Dash Salt
Dash Pepper
1 cup Pereg Baby
2 cups Water
1 medium diced Red Bell Pepper
15oz drained can Garbanzo Beans
1/2 cup/4oz Goat Cheese crumbles
1/4 cup Walnut pieces
1/4 cup Cranraisins
2 diced Green Onions

     Toss diced Sweet Potato and Red Onion with one teaspoon Olive Oil and spread on Pam sprayed aluminum foil covered cookie sheet.  Season with Salt and Pepper, bake at 400 for 30 minutes.  Meanwhile, combine remaining Olive Oil, Balsamic Vinegar and Honey and set aside.  Bring 2 cups Water to boil, add Pereg Baby Quinoa, stir to combine, reduce heat to low simmer, cover with lid and continue to cook til water is evaporated, approximately  15-20 minutes.  Add cooked Quinoa to bowl along with Red Bell Pepper, Garbanzo Beans and cooled Sweet Potato and Onion.  Pour Olive Oil mixture over top and thoroughly combine.  Top with Cheese, Walnuts, Cranraisins and Green Onions.  Enjoy  :)

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