Are you looking for a little healthy recipe inspiration this week? Give this Southwestern Quinoa Salad a try. I hope you all had a beautiful weekend.
Southwestern Quinoa Salad
Serving Size: 1 (~400 calories)
Ingredients
1/4 cup quinoa, dry
1/2 cup water
1 cup Tuscan kale, stems removed
2 small radishes, sliced thin
3 cherry tomatoes, sliced in half
2 tablespoons corn (raw or cooked)
2 tablespoons black beans
1 tablespoon fresh cilantro leaves, stems removed, roughly chopped
1/4 small carrot, sliced
1 small scallion, roughly chopped (optional)
1 tablespoon good extra virgin olive oil
dash taco seasoning
dash turmeric
sea salt and pepper
small handful of tortilla chips (optional)
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Quinoa – Quinoa is a great source of protein (~6 grams per 1/4 cup serving). It is also a great source of fiber (nature’s perfect scrub brush to help with your body’s housecleaning, healing and repair work) and is easier to digest than most traditional animal-protein sources (beef, chicken, etc) in a rejuvenating lifestyle.
- Kale – Kale is full of nutrients with antioxidant and anti-inflammatory benefits that help your body to stay vibrant and youthful.
- Turmeric – Health beauties love turmeric for its ability to help purify your blood and improve your skin tone.
Directions
Bring water and quinoa to a boil. Reduce heat and simmer for 2-3 minutes until water is absorbed. Set aside in a bowl.
Tear kale leaves into small bite sized pieces and toss into a large bowl. Add olive oil and massage kale leaves very well (for about 1 minute until the leaves are oily and tender). Add a dash of crunchy sea salt, pepper, turmeric and taco seasoning. Toss well. Incorporate quinoa, radishes, tomatoes, corn, cilantro, black beans, carrot and scallion. Toss again. Serve salad topped with a few tortilla chips. For variation, you might also consider adding a few cubes of feta cheese. Enjoy!
Learn more
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