Whole Life Nutrition
SUMMER VEGETABLE QUINOA SALAD
Ingredients (serves 4 to 6) GREAT SOURCE OF PROTEIN!
2 cups quinoa
3 1/2 cups of water
pinch sea salt
2 carrots, dice
1 cup sugar plum or cherry tomatoes
2 ears corn, cooked or raw, corn cut from the cob
1 cup chopped fresh parsley
1/2 cup sunflower seeds, toasted
Dressing:
1/2 cup freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
2 to 3 cloves garlic, crushed
1 1/2 teaspoons Herbamare or sea salt
1. Rinse the dry quinoa in a fine mesh strainer under war, running water. Place rinsed quinoa into a
medium saucepan with he water and sea salt. Cover and bring to a boil, then turn heat to a low simmer
and cool for about 20 minutes. Remove pot from heat and let quinoa cool in the pot
2. Place the cool quinoa into a large bowl and add the carrots, tomatoes, corn, parsley, and toasted sunflower seeds.
3. Whisk ingredients for dressing in a separate small bowl. Pour over quinoa and vegetables. Toss salad together.
Serve immediately or chill for later use.
ENERGIZING BERRY NUT SMOOTHIE
Ingredients (serves 1 to 2) Going Dairy-Free Tip
1 cup raw cashews Raw cashews blended with water
1 cup water or rice milk can easily replace yogurt or
1 cup frozen banana pieces milk in any smoothie recipe!
1/2 cup frozen blueberries
1/2 cup frozen cherries
1. Place raw cashews and water or rice milk in a blender fitted with a sharp blade.
Blend on high until smooth and creamy.
2. Add frozen banana chinks, blueberries, and cherries. Blend on medium-high until smooth.
Ingredients (serves 4 to 6) GREAT SOURCE OF PROTEIN!
2 cups quinoa
3 1/2 cups of water
pinch sea salt
2 carrots, dice
1 cup sugar plum or cherry tomatoes
2 ears corn, cooked or raw, corn cut from the cob
1 cup chopped fresh parsley
1/2 cup sunflower seeds, toasted
Dressing:
1/2 cup freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
2 to 3 cloves garlic, crushed
1 1/2 teaspoons Herbamare or sea salt
1. Rinse the dry quinoa in a fine mesh strainer under war, running water. Place rinsed quinoa into a
medium saucepan with he water and sea salt. Cover and bring to a boil, then turn heat to a low simmer
and cool for about 20 minutes. Remove pot from heat and let quinoa cool in the pot
2. Place the cool quinoa into a large bowl and add the carrots, tomatoes, corn, parsley, and toasted sunflower seeds.
3. Whisk ingredients for dressing in a separate small bowl. Pour over quinoa and vegetables. Toss salad together.
Serve immediately or chill for later use.
ENERGIZING BERRY NUT SMOOTHIE
Ingredients (serves 1 to 2) Going Dairy-Free Tip
1 cup raw cashews Raw cashews blended with water
1 cup water or rice milk can easily replace yogurt or
1 cup frozen banana pieces milk in any smoothie recipe!
1/2 cup frozen blueberries
1/2 cup frozen cherries
1. Place raw cashews and water or rice milk in a blender fitted with a sharp blade.
Blend on high until smooth and creamy.
2. Add frozen banana chinks, blueberries, and cherries. Blend on medium-high until smooth.
