Healthy Recipe of the Week

For anyone who overindulged in turkey and all the fixings yesterday and is craving a different taste or a lighter, more healthful meal, this recipe is for you!

Quinoa and Winter Fruit Salad

Ingredients 

• 1 cup Quinoa (*Tricolor or Regular)
• 2 tablespoons Fresh Lemon Juice
• 2 tablespoons Extra Virgin Olive Oil
• 1/4 teaspoon Kosher Salt
• 1/4 cup Fresh Mint Leaves (loosely packed)
• 1/4 cup Fresh Parsley leaves (loosely packed)
• 2 Navel Oranges (peeled and chopped)
• 1 cup Pomegranate Seeds

Directions

Rinse the quinoa thoroughly in a fine mesh strainer with cold water. In a medium pot, bring two (2) cups if water to a boil. Stir in the quinoa and reduce to a low simmer. Cover and cook until the water is absorbed and the quinoa is tender (about 15 – 20 minutes). Rinse under cold water to cool the quinoa then drain well. 

To prepare the dressing: In a large bowl, whisk together the lemon juice, olive oil, and salt.  Chop the mint and parsley and immediately stir them into the dressing. Add the oranges and pomegranate seeds. 

Thoroughly mix the dressing with the cooked quinoa, and serve. Enjoy!

Yields: 6 servings

Total Preparation Time:  20 minutes

Nutritional Information

Per Serving (1 cup): 190 Calories | 7g Total Fat | 1g Saturated Fat | 30g Carbohydrates | 5g Fiber | 9g Total Sugar | 0g Added Sugar | 5g Protein | 90mg Sodium 

 

 

 

 

 

Reference

Chef Kate. (2024, November/December). Quinoa & winter fruit salad. Nutrition Action. P. 21.