Monday, June 07, 2010
You can add any combination of chopped veggies, herbs, dried fruits, nuts and seeds to this salad.
This one has chopped celery, red onion, red peppers, chives, parsley, and dates. It's garnished with a sprig of rosemary.
I tossed the finished salad in a mustard vinegarette which I made in my blender by combining prepared mustard, olive oil, sea salt, and red wine vinegar.
For a simplier dressing toss the salad in olive oil and umeboshi vinegar. Or, olive oil, lemon juice, and sea salt.
To make red or white quinoa: rinse 1 cup quinoa in a fine mesh strainer. Add 1 and 1/2 cups water. Bring to a boil, then reduce heat and simmer until all of the water is absorbed. You can cover the quinoa in the last 5 minutes of cooking to give it a more tender texture if you desire.
This is an excellent weight loss meal! Have it over a mixed green salad for lunch, or with steamed or sauteed broccoli and a baked sweet potato for dinner. It's good for breakfast too in place of oatmeal.
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