What you put into your body influences your fitness, energy level and well-being. We’re not going to go all fanatical on you and recommend you cultivate your own rooftop organic microgreens, but there are ways to eat healthier without sacrificing taste.
Quinoa Salad
Ingredients:
- 1 cup Uncooked Quinoa
- 8 Asparagus Spears
- 2 oz Feta, crumbled
- ¼ cup Green or Kalamata Olives, pitted and coarsely chopped
- 4 Tbsp. Sun Dried Tomatoes, coarsely chopped
- ½ Tbsp. Olive Oil – plus a drizzle for the asparagus
- 1 Tbsp. Balsamic or Red Wine Vinegar
- Coarse Salt & Freshly Ground Pepper, to taste
Directions:
Preheat oven to 400°F.
Boil the quinoa according to the instructions on package.
While the quinoa cooks, prep the asparagus. Remove the woody ends by gently bending each spear until it breaks (it'll naturally snap off at the right place). Lay the spears on a cookie sheet or baking pan and drizzle with the olive oil and a pinch of salt. Place in the oven and roast for 10 minutes.
Chop the asparagus into bite-size pieces and add to the quinoa, along with the cheese, olives, sun-dried tomatoes, oil, and vinegar. Season with salt and pepper to taste.
Makes 4 servings; great with grilled pork tenderloin or roast chicken.
