Rainbow Quinoa

Our summer is finally wrapping up and while we’ve been making the most of these last few weeks and cramming in lots of fun family time – I’m definitely ready to get our routine started. 

This week, the hubs was out of town for work and we were lucky enough to have Auntie Kat staying with us before she heads back to college.  She’s a personal trainer and a bit of a health nut too so we had a great time fixing lots of healthy meals that my husband would never even consider eating.  I think we both agreed that this was rainbow quinoa was our favorite.  It was super easy, fast, full of nutrients and tasted even better warmed up the second day. 

Ingredients:

  • 1 cup organic quinoa
  • 1/2 head of purple cabbage
  • 1/2 a large tomato (we used a green tomato)
  • extra large handful of organic kale
  • olive oil
  • sea salt
  • cracked black pepper

Cook one cup of quinoa according to the directions on the box.  When it’s finished tossed in the diced veggies and mix until warmed through.  Drizzle with olive oil and sprinkle with sea salt and black pepper to taste.  We used it as a side with baked white fish, but you could eat it as a vegetarian main dish too.  It was very filling and a great source of protein and fiber.

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Comments

  1. Hi,
    Looking on Google I found your website.
    I would like to ask you to check out our new website at: http://www.veggietip.com
    We have just started this, and are looking for some good Veggie recipes. Have you?

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