Wednesday, August 27, 2014

Quinoa Salad (E)



1 1/2 cups uncooked quinoa
3 cups water or chicken broth
1/2 head red cabbage, shredded
1/2 red onion, finely diced
3 tomatoes, diced
1/2 bunch kale, thinly sliced
1/2 lb very lean ham, diced
2 tbsp olive oil
1-2 tbsp balsamic vinegar
salt and pepper to taste
1. Combine the quinoa and water/broth in a saucepan, cover, and bring to a boil. Reduce to a simmer while keeping it covered, and cook until no more liquid is visible. Turn the stove off, but allow the saucepan to sit on the hot stove plate with the lid still on for another 10 minutes. Fluff the cooked quinoa, and allow to cool.

2. Toss the cooled quinoa with the remaining ingredients, seasoning to taste with salt, pepper, and balsamic vinegar. 

3. Enjoy! Makes 12 servings.

If you are following Trim Healthy Mama, this is an "E" recipe. I am not usually a fan of quinoa, but absolutely love this, as do several of the children.

To follow our Facebook group, "Trim Healthy Mama - Whole Foods Style", please click here (ladies only). We share lots of great info, including how to use the program with natural, traditional sweeteners (as opposed to stevia, xylitol, etc.)


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