No meat week has invaded my home. In an effort to reduce some raw protein and lighten up a bit, I’m working on three or four meals that will keep you satisfied without cutting flavors or going right for pasta. If pineapple and blueberries aren’t your thing, check out my quinoa tabbouleh recipe. You might like them both! I discovered quinoa not too long ago and initially: not thrilled. It took me a while to get used to the texture and realizing that I was going to have to ‘doctor’ it up to give it maximum flavor. This is not my first quinoa recipe and I promise you more. As I’ve experimented, I’ve found some good ways to replace other grains and give it some good flavor without sacrificing the health benefits of quinoa. As I’ve worked to lose weight, quinoa has been an excellent replacement for proten from animal sources and also helps satisfy the ‘carb’ craving.
This recipe is a great summer salad as a side or as a main course. With the great health benefits of quinoa, you can feel good about helping yourself to some seconds 😀
- 1 cup uncooked quinoa
- 1 c. pineapple cut into small cubes
- 1/2 c. blueberries
- 1/2 c. almonds (sliced or smashed)
- 1 1/2 T. olive oil
- 1 t. honey
- juice from 1 lemon or about 2 T. of lemon juice
- 5 basil leaves chopped or torn small
- salt/pepper to taste
- Cook quinoa according to package directions. Let it cool to room temperature or put cooked quinoa in the fridge to speed up the process.
- Cube pineapple.
- Mix pineapple, blueberries, and almonds.
- For dressing: combine olive oil, honey, an lemon together.
- Once quinoa is cool, mix the quinoa with the fruit/nuts and dressing.
- Serve immediately or let it marinate in the fridge until serving time. You may have to add/make some extra dressing if it gets a bit dry.
- Enjoy you quinoa!!