A tale of two quinoas…

I love making things quick and easy for my clients. I also love making recipes that work for lots of different health concerns and goals! One of the things I do for myself each weekend is make a cold salad that I can easily take to work or throw as a side to any dinner dish. Heck I’m not above eating leftovers with her at soup or salad for breakfast even!

Here’s an example of how roughly 10 ingredients in about 20 minutes of work turned into many many meals!

Take your cooked grain or base (in this case quinoa) like chickpea noodles, brown rice, lentils and many other options are available for this!

2 cups each quinoa cooked in homemade broth.



Pick an extra protein and fiber source! I love beans of any kind rinsed off to remove phytic acid and reduce lectins, cooked and nitrate free chicken sausage, turkey keilbasa, hemp seeds etc.



Pick your acid…1-2 Tbls.



Pick your fat / oil source. 2-3 Tbls.



Pick your flavor profile (taco seasoning, Italian, homemade ranch and so many more options!)



Pick your veggies (I like a one-to-one ratio of veg to quinoa). The sky’s the limit here! Think about the things you like, types of food that fits into your seasoning choice or …shoot whatever you’ve got that’s lying around!





And…voila!





Mediterranean Chickpea Quinoa Salad AND Southwest Black Bean Quinoa Salad. I eat them cold, hot, with spinach or greens mix. Added to tacos or with some homemade dressing or spice for an extra kick.