Recipe adapted by Chef Trisha
Prep Time: 25 min.
Servings: 6-8
INGREDIENTS: Always use organic when possible.
Salad:
- 1 Pint Quinoa Cooked and Cooled
- 1 Red Bell Pepper (diced)
- 1 Large Sweet Onion (julienne style or diced)
- 1 Bunch Italian Parsley (chopped into bits)
- 2 Medium Corn on the Cob (shucked, roasted and cut from cob)
- Fresh Baby Spinach
- Feta Cheese (to taste)
Directions:
- Mix salad together (except Feta and Spinach) in your salad bowl.
- Add dressing (see recipe below) and toss. (to taste. you will have some left.)
- Turn in Feta and Spinach right before serving.
Make Your Own Dressing: (To make a bigger batch simply double recipe.)
- ½ Cup Apple Cider Vinegar
- Honey (drizzled in and whisked to taste)
- Natural Sea Salt and Pepper (to taste)
- Cumin (to taste)
- 1 Tbsp Olive or Coconut Oil (as much or as little to your taste
Directions:
- Whisk dressing ingredients, adding in oil slowly at the last step.
You Are What You Eat!
(A Short Bio on the Nutrient Density of the Main Ingredients)
Quionoa: Rich in amino acids, a complete protein that includes all nine essential amino acids, good source of manganese, riboflavin, magnesium, iron, copper and phosphorous which is helpful to migraine sufferers and diabetics. An excellent grain rich in fibre and and antioxidants.
Spinach: Rich in vitamin K, calcium, magnesium important for bone health, excellent source of vitamins C and A and beta-carotene which help reduce free radicals in your body and prevent cholesterol, excellent source of folate and magnesium which are great for heart health and lowering blood pressure, also promotes gastrointestinal health, contains anti-inflammatory and anti-cancer nutrients, great brain food, contains lutein for better eyesight, iron for energy and overall phytonutrient flavonoids that promotes optimal health.
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