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Health & Fitness

Tangy Summer Quinoa

by Pauline Weissman, MS, CNS
Salud Integrative Medicine

My oldest daughter is very adventurous in the kitchen. She loves to experiment and create new food combinations. She made this salad as a side to a  grilled chicken and sautéed kale from our garden. It was absolutely delicious. So, I’m sharing!

Ingredients:

    •    5 cups cooked red quinoa
    •    1 orange
    •    ½ red pepper
    •    ½ green pepper
    •    ¼ cup raw sunflower seeds
    •    ¼ cup pepitas
    •    3 tbsp Orange champagne vinegar (if this is not available at a store near you, the juice of one orange and 1-2 tsp white vinegar will work just as well)
    •    2-3 tbsp extra virgin olive oil

Assembly:

  1. Dice the red and green peppers and add to the cooked and cooled red quinoa.
  2. Toss in the sunflower seeds and pepitas.
  3. In a separate bowl, combine the zest of ½ an orange, the champagne vinegar and extra virgin olive oil. Toss it in with the salad mixture.

Delish!

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