This is a healthy, filling salad. It’s full of flavor and is an easy make-ahead salad that’s perfect for lunch. I make a big batch of this salad on Sunday night and lunch is set for the next couple of days. The best part is that it actually gets better the more days that it sits and marinates in the dressing.
Kale is a nutritional powerhouse, but I find it can be tough and a bit too chewy. By doing a little extra prep work, you can soften up the kale and make it easier to eat (see the note at the bottom of the recipe).
Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. Continue reading “Lunch Today: Quinoa Chickpea and Kale Salad”
If you are invited to a potluck or a barbecue, this is a great salad that can even act as a meal, thanks to protein packed quinoa and hunger satisfying avocado. In fact, a study showed that participants felt fuller after including a fresh avocado in their dinners, even when they consumed the same amount of calories as usual.
Not only are avocados tasty, but they are also nutritional powerhouses. They are loaded with phytosterols and polyhydroxylated fatty alcohol (PFA), which contain an arsenal of anti-inflammatory benefits to help prevent and relieve osteoarthritis and rheumatoid arthritis. Continue reading “Lunch Today: Avocado and Quinoa Salad”
If you want to kick up your salad game, try a power bowl. Power bowls are basically amped up salads. Many times they are supplemented with nutrient-rich grains and protein to make them more filling and to provide energy to sustain you throughout your day, perfect for lunch. They are also very simple to make.
Power bowls usually consist of vegetables, protein and whole grains and then tossed with a delicious dressing. Nuts and seeds are great toppers and add texture, as well as important nutrients. This recipe uses black beans as its protein, spinach as its main veggie and quinoa as the whole grain. Continue reading “Lunch Today: Black Bean and Quinoa Power Bowl”
It’s the last day of spring and this spring salad is the perfect way to welcome summer. It is light, fresh tasting and depending on where you live, uses many in-season vegetables. This is a great recipe for a potluck or barbecue.
Cooking the quinoa beforehand makes this recipe especially easy and quick to make. Quinoa is a seed and not a grain. Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. It also contains vitamins B2 and E, along with fiber. Quinoa has all of the essential amino acids, which makes it an excellent source of protein, making it an ideal addition to meatless diets, as well as gluten-free diets. Continue reading “Lunch Today: Quinoa Spring Salad”
Gluten is a protein in grains such as wheat, rye and barley. Eating gluten gives many people symptoms including diarrhea, gas, cramps, bloating, fatigue, headaches and irritability. These symptoms are common to both celiac disease and gluten sensitivity, and they tend to worsen the more gluten we eat.
Celiac disease and gluten sensitivity have been on the rise, with the prevalence of celiac disease doubling in the past 25 years. Celiac disease is a chronic autoimmune disease triggered by consuming gluten, Continue reading “Dinner Tonight: Gluten-Free Chicken Fingers”