• Shel Fanelli

Prepare Healthy Dishes With Ease- Start With Batch Cooking.


This delicious dish was on the menu at my last retreat. I have served it to company, as well. Quinoa is such a great super food.

Here are a few reasons I love quinoa:

-It has more protein than rice or other grains because it is actually a seed

-It is full of energy- look at how the seeds "bounce" around when raw. That energy is going in to your body!

- I love the nutty rich taste

To get good nutrition and not cook everyday make a large batch or a quinoa or rice dish that can be taken for lunch or used as a side dish for dinner. This recipe is full of nutrients and will make a large amount for one or two people. If you have a bigger family think about doubling it.

HELPFUL HINT: I like to leave out some plain quinoa to reheat for breakfast with ghee, cinammon and honey

OR

a more savory taste with ghee, salt, pepper and onion powder. Try putting a fried egg over this one for a real power start to your day!

I hope you enjoy this recipe. See the shortcuts for time saving methods. Think outside the box and have fun.

MY BIG FAT GREEK QUINOA SALAD

Serves: 6 servings

INGREDIENTS

• 1 cup dry quinoa, cooked according to package directions and cooled

• 1 (14.5oz) can chickpeas, drained (I like to soak them in salted water for an hour or two to aid in digestion)

• 1 bell pepper, diced

• 1 cup baby tomatoes, halved

• 1 cup diced cucumber (I like English cucumber)

• ⅓ cup kalamata olives, sliced or chopped

• ¼ cup finely minced red onion

• Fresh herbs-2-3 Tbsp fresh basil, minced or 1 Tbsp fresh oregano or any other fresh herbs you desire

For the dressing:

• 2 Tbsp olive oil

• Juice of 1 lemon (at least 3-4 Tbsp), or more, to taste

• 1 Tbsp red wine vinegar or more, to taste

• salt and pepper, to tast

VARIATIONS

*I just made this for a dinner and added a couple of tablespoons of blood orange juice.

* Adding greens or cooked asparagus will add another flavor profile and nutrition

*I like soak rice and quinoa in salted water from 2-24 hours, drain, allow to dry and dry roast in a non-stick pan or deep skillet. This is for 2 reasons. Dry roasting adds a nutty flavor and snacking aids in digestion.

SHORTCUTS

*Buy frozen or packaged pre-cooked quinoa

*Buy a tapenade to add instead of chopping the olives

*Instead of chopping the tomato and onion, just add some pico de Gallo

*Use dried spices instead of fresh to save cleaning and chopping time

INSTRUCTIONS

1 Cook quinoa according to package directions. Let cool and set aside.

2 In a large bowl, combine cooked and cooled quinoa, chickpeas, bell pepper, baby tomatoes, cucumber, olives, onion, and fresh herbs.

3 Drizzle over olive oil, lemon juice, vinegar, and a hefty pinch of salt and pepper. Stir to combine well. Add additional lemon juice, or vinegar, as desired.


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Flagstaff and Scottsdale, AZ, USA

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