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Herbs, vegetables, fruits, and whole grains pack a phytonutrient-dense punch! Enjoy this refreshing and light side dish at your next summer meal.
Serves: 6
Per Serving: 185 calories, 36g carbohydrates, 4.5g fiber, 6g protein, 2g fat, 0mg cholesterol
Ingredients:
1 ¼ cup quinoa (white or black), well rinsed
½ teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice
½ red onion, diced
3 tablespoons fresh lime juice
¼ teaspoon fine sea salt
1 large (1-pound) seedless English cucumber, diced
1 tablespoon agave nectar or honey
1 cup of seedless red grapes, halved
2 cloves garlic, minced
½ cup chopped fresh mint
Cooking Directions:
- Combine quinoa and 2 ¼ cups water in a medium saucepan and bring to a boil. Lower heat, cover the pan and simmer until quinoa is tender and a white "tail" appears around each grain, about 15 minutes. Remove from heat and let sit, covered, 5 minutes. Transfer to a medium bowl and cool.
- In a large bowl, whisk together lemon juice, lime juice, agave/honey, garlic, salt and pepper. Add quinoa, cucumber, grapes, onion and mint, and toss to combine.
Recipe from: Whole Foods Market