Warrior Salad


Now that it is the month of March, summer can almost be seen on the horizon! The crocuses are showing themselves in my yard, I can go out and get a few fresh leaves of sage from my garden. Warm days are so welcome, but with them comes NO SWEATERS!  Get in shape using some key ingredients to eat healthy. Protein is very helpful for me to feel full. Grains are great also. Quinoa, almonds and chickpeas make up this salad, with a light lemon vinaigrette to dress it.

Warrior Salad

(adapted from Daphne Oz, The Chew)

1/2 cup white quinoa (find it in the bulk foods section)

1 cup water

3/4 cup chickpeas, drained and rinsed

1/4 cup craisins

1/2 cup roasted almonds*

1/4 cup scallions, chopped

3 Tablespoons olive oil

1 Tablespoon lemon juice

1/2 teaspoon Dijon mustard

Rinse the quinoa in a strainer under cold water.

Put the quinoa in a medium saucepan with the water, simmer on low heat about 15 minutes, until the water is absorbed. Take it off the heat.

Add the chickpeas, craisins, almonds and scallions in to the quinoa.  \

In a small bowl, add the olive oil, lemon juice and Dijon mustard and whisk together.

Pour over the quinoa mixture and toss together.

*roast almonds by putting them on a sheet pan and baking them for 5 – 10 minutes.

 

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