Summer Quinoa Salad
Here is an example of one of my favorite summer dinners. Quinoa is a great source of B vitamins while it’s also a complete protein. If you’re missing an ingredient, don’t freak out, just replace with something else. I’ve used chopped broccoli instead of asparagus, goat cheese in place of feta, or sometimes no cheese at all. Omit cheese for Purification Friendly option.
1.5 cups uncooked quinoa
1 container organic cherry tomatoes, halved
1 bunch asparagus, (steamed, or grilled lightly)
½ cup crumbled feta cheese (omit for vegan option or sub cashew cheese)
¼ cup chopped basil (parsley works too)
⅓-½ cup apple cider vinegar
¼ cup extra virgin olive oil
Sea salt & pepper to taste
Rinse and cook quinoa according to package directions. Let cool a few minutes. Toss in remaining ingredients and chill em out in fridge.
Nam appetite!