A Light Summer Recipe

Quinoa is a great gluten free, high-protein grain. Unfortunately, I'm allergic to it but why deny the rest of you who can enjoy it! Here's a perfect summertime salad recipe from Joshua Rosenthal's Integrative Nutrition Feed Your Hunger for Health and Happiness.


Quinoa can be found at Whole Foods, Trader Joe's and other specialty health food stores. Photo credit: http://deladietetique.files.wordpress.com.

Quinoa Salad

Prep time: 15 minutes 

Serves 8

What you need: 

2 cups of cooked quinoa
1/2 cup chopped radishes
1/2 cup chopped cucumber 
1/2 cup chopped celery
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
1/2 cup chopped red bell pepper 
1 TBS olive oil
2 tsp balsamic vinegar

What you do: 

Combine all ingredients together in a big bowl and mix well. You could also garnish with cherry tomatoes and shredded garlic cloves and chill before serving.

I love salads because they give me a good opportunity to clean out all the leftovers from my crisper or cupboard. With salads you can be creative and add dried fruit, unsweetened shredded coconut flakes, nuts or proteins like chicken, tuna or tofu. I usually shred some carrots or whatever I have on hand and add dulse flakes (which is a good source of iodine).

Recipes are reprinted with permission from the Institute for Integrative Nutrition.

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