Quinoa Salad

Throw out the white bread, pasta, rice and flour…just do it! These white products are simple carbs, which basically means they are digested very quickly, aren’t filling and have little nutritional value. With that said, the best thing you can do is to go brown: whole wheat flour, brown rice/quinoa, whole wheat pasta & whole wheat bread. If you are hesitant to swap white for brown, try to take baby steps by buying a small package of quinoa or whole wheat pasta and just see for yourself that it really doesn’t taste that much different. Also, keep in mind that it takes 6 weeks to retrain your taste buds, so hang in there and give it a good try. Go into this with a positive attitude and an open mind, that is all I can ask.

So, back to my main point of this, QUINOA! Here are some amazing benefits that are in just 1 cup of quinoa:
-24 grams of protein
-12 grams of fiber (goal is to get at least 25 grams a day)
-43% of iron
-83% of magnesium
-8 grams of poly and monounsaturated fats (good fats that you want & need in your diet)

photo 2Quinoa Salad 

Ingredients:
1 cup quinoa
2-3 persian cucumbers, sliced
1/2 cup cherry tomatoes, cut in half
2 Chicken breast
1/4 onion, chopped
1 avocado, diced
Handful of cilantro, finely chopped
1 lemon, juiced

Directions: Season chicken breast with lemon juice and fresh herbs (I used fresh rosemary and ground thyme). Grill until it is cooked to an internal temperature of 165*F. Meanwhile, cook quinoa according to the directions on the box, as a side note you could use low sodium chicken broth instead of water for a more flavorful taste. Mix all ingredients together. Serves 3-4

photo 1

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