Holiday Weekend Recipe
May 16, 2013
Many of the recipes I create are from ingredients I have already available in my fridge. Like all of us with busy lives, usually it’s getting close to dinner time, I’m hungry and need something fairly quick to make and full of nutrients and flavour. It also have to be a dish that both my husband and I enjoy and gives him enough dense nutrients to keep him, not just me, full and fueled – he weighs about 60 more pounds than me and works out a few hours per day so he’s got a pretty high metabolism.
This is a recipe that you can easily build up with more ingredients. For us it was a main dish salad as I added some chopped baby spinach, and you could also add some chickpeas or tofu. This is also a perfect salad to bring to a BBQ, or add some chicken or shrimp; the great thing is this is a recipe that will serve the needs of many hungry people – vegan or not
The sauce was simple to make and adds lots of healthy fat to help keep you full, and the golden colour is beautiful. Sorry no photo, I ate it all and forgot to take a picture!
I used two ingredients that may be new to you:
- Braggs – which is a natural source fermented soy sauce, no wheat or gluten, this is available at all health food stores and well stock grocery stores, you can substitute with Tamari or Soy Sauce
- True Roots Sprouted Rice and Quinoa – I bought this at Costco and love it, the grains are sprouted allowing for faster cooking time and easier digestibility. Of course you could substitute with regular brown rice or quinoa or even wild rice.
Sunshine Rice Bowl
Brown Rice Blend + Sliced Veggies + Golden Sauce = Glow From the Inside Out
Ingredients:
- 1 cup True Roots Sprouted Rice and Quinoa Blend*
- 1 ¾ cups water
- 2 medium sized carrots grated
- ¼ small fennel sliced thin into matchsticks
- ½ large red pepper sliced thin
- 1 Portobello mushroom, thinly sliced
- 1 Tbsp Braggs
- ½ bunch parsley, minced
- ½ cup thin sliced sun dried tomatoes
Directions:
- Cook the True Roots Rice and Quinoa blend in the 1 3/4 cups water, according to package directions. Meanwhile slice veggies. Marinade mushroom slices in Braggs for 5 minutes, drain.
- Combine all ingredients, including cooked rice blend in a big bowl, stir to combine, add salt and pepper to taste.
- Top individual servings with a dollop of Sunshine Dressing
* option, cook 1 cup brown rice or 1 cup quinoa in 2 cups water according to package directions
Sunshine Dressing
Ingredients:
- 4 Tbsp. extra virgin olive oil
- Juice 2 Lemons
- ¼ – ½ avocado (more avocado = thicker sauce)
- 1 clove garlic, minced
- ½ – 1 Tbsp. ground turmeric (depending on your taste)
- 1 Tbsp. raw local honey
- pinch of Himalayan sea salt (to taste)
Directions: Blend all ingredients in a blender or Magic Bullet blender.
Graduation and Yoga Treats
April 8, 2013
A big, big congratulations to our Yoga Teacher Training Graduates! Our course started in October and it has been an intense, emotional, joyful and life-affirming journey for all of us. When we started the message Caroline and I gave to our students was ‘you are training not just to become a great yoga teacher, you are training to become a great yogi.’ These wise words were shared with us by our teachers, Yogi Vishvketu and Chetana Panwar, and they have fueled our path for these many years.
Our new graduates are indeed, great yogis, they teach and live with joy and enthusiasm and have a passion to nurture and educate their students and share their love for the many, many gifts of yoga.
Both Caroline and I are so blessed to be leading these trainings and we highly encourage you to contact us if you even have a faint idea that the Elation Yoga Teacher Training program may be right for you.
Each weekend of the training we enjoyed amazing food during our dinner break, and this past weekend the feast was outstanding, a beautiful pot luck and treats and tea with all our family and friends who came to the ceremony.
Here is a recipe shared by Andrea (I added the chocolate chips), these are treats worthy of our amazing new teachers. Namaste
Banana-Granola Yogi Bars
Makes 12 bars
- 1/2 cup any seed/nut butter (sunflower, peanut, almond all work well)
- 2 bananas, mashed (frozen works and mashes very easily too)
- 1/2 cup whole almonds (for nut free, replace with any seed combo of same quantity)
- 4 large Medjool dates, pitted
- 1/4 cup dried cherries, cranberries or dark chocolate
- 1/4 cup unsweetened dried coconut flakes
- 1/4 cup chocolate chips (PC brand is vegan)
- 1 cup rolled oats (use gluten-free if needed or quinoa flakes)
Directions:
- Preheat oven to 350F. Line wide loaf or square pan with parchment paper (or grease well with coconut oil).
- In a small pot gently heat nut/seed butter with mashed bananas. Stir until well-combined. Set aside.
- Coarsely chop the almonds, dates, and cherries in a food processor (chopped by hand works fine too). Add in the coconut flakes and process another second or two. Transfer to a bowl and mix in the pumpkin seeds and oats. Fold in the nut butter mixture.
- Press the batter into the prepared loaf pan. Bake for 20 – 25 minutes. Let cool before cutting into bars.
- Enjoy!
Spring Smoothie and Free Yoga!
March 27, 2013
Spring is in the air Passover and Easter are time for celebration, gratitude and new life.
Spring also means our 12-Day Cleanse is right around the corner, with the first meeting on Thursday April 4th.
This is a wonderful time of year to lighten our diet, open the windows and let in new air, and to take time to reconnect with ourselves and nature. With the holiday weekend approaching, let’s all commit to time outside, eating healthy meals (with chocolate of course), rest, and appreciating friends and family.
My mom has been in the hospital this week, with bronchitis and low sodium resulting from dehydration, she is home now and the importance of family is top of mind for me. We had planned a trip to Florida this weekend, we’ve put that off to a later date and will spend a quiet Easter in Ottawa.
So as a result I am here this Friday and in gratitude to this new season upon us, my mom’s health and all our amazing students, I am offering a FREE YOGA CLASS. Friday, March 29th, 7:00 – 8:00am. Everyone is welcome, we can hold about 30 people, when capacity is reached I will close the doors.
Come and Celebrate, express gratitude and be part of a wonderful and uplifting community on Friday morning.
Recipe
Post-Yoga, here is super fast, delicious and nutrition smoothie, bursting with spring flavours. Enjoy
Springtime Smoothie
- 1 banana
- 10-12 small strawberries
- 1/2 cup mango or peaches
- 2 heaping tablespoons hemp
- 1 cup or more Almond/Coconut milk
Blend and feel the spring sunshine!
Kale, Sweet Potato and Rice Bowl
March 7, 2013
As most of you know by now – I love Kale. I love how much nutrients are packed into this humble veggie, I love how it stands up to the steaming rice bowl salads I love to make, as opposed to the ‘wiltiness’ of spinach.
Here is a recipe that I fall back on time and time again. Of course you could use other veggies such as grated carrots, beets, zucchini, butternut squash, but the technique is the same. A big bowl of rice, topped with steamed veggies and on top of that a delicious sauce.
The tahini-miso sauce I make is super easy and super nutritious. Miso is a fermented soy paste, loaded with good bacteria and good for your tummy. You can leave it out if you don’t have it on hand.
Kale, Sweet Potato and Rice Bowl
Salad ingredients:
- 1 bunch of kale, washed, stems removed, and cut into thin strips
- 2 large sweet potatoes, peeled and cut into bit-size pieces
- 2 cups cooked rice
- 1 large red pepper, diced small
- 1 small red onion, minced
- 1 tsp. low-sodium tamari
- Salt and pepper to taste
Tahini Miso sauce ingredients:
- ½ cup lemon juice
- 2-4 Tbsp. water
- 6 Tbsp. tahini
- 2-3 tbsp miso
- 2 Tbsp. rice wine vinegar
- ¼ tsp. garlic powder or 1 garlic clove, minced
- Salt and pepper to taste
Optional toppings:
- Chopped walnuts or slivered almonds
- Dried cranberries (unsweetened)
- Diced avocado
Directions:
- In a large pot, cook rice according to package instructions, remove from heat and keep covered.
- While rice is cooking, place sweet potato in a steam basket and cook until just tender, approximately 5-8 minutes.
- As soon as you take the rice off of the burner, add the red pepper and onion and kale, on top of the rice, cover the pot and let sit for 5 minutes.
- After 5 minutes, transfer the rice and veggie mixture into a large bowl, add tamari and stir.
- To assemble the bowl, divide rice mixture among 4 plates, then the sweet potato. Add additional toppings of walnuts, dried cranberries, and avocado if desired. Drizzle the bowls with 2 tablespoons of tahini sauce each.
*Any remaining sauce can be stored for up to one week. The tahini sauce is also great on a salad or over mixed steamed vegetables.
For the Love of Chocolate
February 13, 2013
Valentine’s Day is upon us – and we might as well start the day off right with, yep you guessed it Chocolate!
Not just any chocolate will do, make sure you purchase some Raw Organic Raw Cacao powder for these yummy desserts below. Raw Cacao has not been heated and retains all the antioxidants and beauty minerals that can get destroyed with heating and processing. Raw Cacao is available at all health food stores. It’s taste is far superior to processed cocoa.
OK onto the recipes
While a bowl of chocolate and strawberries may be a bit too rich for breakfast (and then again maybe not), how about a strawberry and chocolate smoothie inspired by one of my very best friends. See the recipe below.
Then at lunch hour or perhaps mid-afternoon, how about our sinful tasting but oh so nutritious berries with chocolate, you can find the chocolate mousse recipe here. This is a go-to recipe for everyone at Elation Centre, kids, adults absolutely everyone loves it.
For supper, more chcolate of course. You can keep it simple with these quick and easy Chocolate Haystack no-bake Cookies, this is one of my favourite recipes, I usually have a batch stored in the freezer
For a more decadent dessert I found this wonderful Chocolate Cheesecake recipe developed by Megan at detoxinista.com, it is made with a pecan and cocoa crust, cashews in the filling make it nice and creamy and she sneaks in some zucchini along with cocoa of course and maple syrup. This look divine!
Tip: you can also use Megan’s crust recipe with the chocolate mousse, and voila you have Chocolate Mousse Pie!
Molly’s Chocolate Smoothie with Strawberries and Banana
- 6 strawberries
- 1 banana
- 3 tbsp raw cacao
- 1-2 tbsp maple syrup
- 1/2 cup almond milk
- 1/2 cup water
- 4 ice cubes
Blend and Enjoy!
Love Your Liver Kale and Beet Salad
January 18, 2013
Here is an updated, cleanse-worthy version of the Kale and Red Cabbage Salad with Cumin Vinaigrette, posted here.
This version has the added goodness of steamed sweet potatoes and shaved beets, but no tomatoes, corn or beans and no oil, which are off limits for the Cleanse. It is so quick and easy to make and loaded with anti-oxidants, vitamins and minerals to help support and cleanse your liver, your body’s major organ of detoxification.
You can juice fast, you can detox, you can cleanse, which are all amazing and will leave you feeling clean, fresh and focused, it does take time, preparation and commitment to follow a cleanse and if it’s not in the cards for you right now – clean eating with fresh whole foods will give your body love and support.
We made this salad last night at our Cleanse meeting, and it was a huge hit – definitely a keeper for everyone. Enjoy
Kale Salad with Red Cabbage, Beets and Cumin Vinaigrette
serves 2 – 4 people, depending if it’s a main dish or side.
Salad
- juice of 1 lemon
- 1/2 tsp salt
- 2 bunches of Kale, washed, dried, middle stem torn out, shredded in to thin strips
- 1/2 small head red cabbage, shredded
- 1 beet peeled and grated or use a spiralizer and turn it into long thin strips
- 1 sweet potato, peeled, diced small and steamed for no more than 3-5 minutes
- 2 avocados peeled and diced
- 1/2 bunch cilantro coarsely chopped
- top with raisins or dried cranberries and hemp seed
Vinaigrette
- 1/4 tsp ground cumin
- 2 tbsp organic apple cider vinegar
- 1 tsp maple syrup
To make the salad
- Put the chopped kale in to a big bowl, add the lemon and salt, and get your hands into the bowl and massage the kale for about 3 minutes, it will wilt down to about half it’s original volume.
- Add the remaining veggies, combine the vinaigrette ingredients and toss lightly.
- Sprinkle with raisins or cranberries and hemp seeds
- Refrigerate until ready to serve.
The Wise Way To Include Sugar In Your Diet During the Holiday Season
December 6, 2012
Guest post by Kylie Delfino
At this time of year, preparing for the holidays and attending the many festive celebrations, December can be one of the most exciting times of the year. Unfortunately, it can also be the time of year when our regular eating habits become unbalanced.
Possible over indulging of rich foods, alcohol, sweet treats and rich traditional dishes, combined with the potential stress of preparing for the Holidays; can have a serious effect on the digestive systems, the body’s first line of defense in maintain a strong immune system.
The digestive system accounts for 70% of the immune function in our body. When the body’s digestion system is placed under stress, the guts ability to absorb nutrients becomes compromised, thus weakening immune function and lowering the body’s ability to fight infection.
Over consumption of ‘Refined White Sugar’ is one of the most common factors that causes imbalance of digestive system and immune function. Not only does over consumption of this toxic substance upset the natural flora of the gut, it raises the body’s insulin level inhibiting the release of growth hormones, sustaining an underactive immune system response.
Refined white sugar is considered a toxic substance to the body because during the refining process all minerals and vitamins are removed, therefore it becomes what is called a ‘negative nutrient substance’, this means when refined sugar is ingested, the body is forced to draw upon its own micro-nutrient stores (mainly, calcium from the bones) to metabolize the sugar.
As you can see, over consumption of white sugar creates a vicious cycle of immune depletion and digestive stress. So how do you enjoy a sweet treat over the holidays while protecting the digestive system and immune function?
You choose your sweet indulgences wisely…
1. Choose sweet treats made with natural sugars such as raw honey, raw agave, stevia or pure maple syrup. Never choose food that contains chemical sugar substitutes such as splenda, twins, etc. These substances are classed as neuron toxins and are carcinogenic.
2. Choose home made treats over store bought goods. Home made treats usually contain more whole food ingredients and fewer preservatives than commercially produced foods. Added preservatives combined with refined sugar can cause fermentation in the gut contributing to the growth of bad flora.
3. Choose to consume ‘sweet treats’ after a main meal. When sweets are ingested shortly after protein and fiber the uptake of insulin into the cell is slowed and metabolized more efficiently. Eating sweet treats on their own away form other meals will spike blood sugar and increase the insulin response in the body resulting in further depletion to the immune system.
4. Choose to modify and play with traditional recipes. When baking, increase a recipes protein and good fat content by adding nuts or hemp seeds. Choose to bake with almond flour instead of grain flours. Make nut based icings instead of sugar based icing.
You can choose to indulge in sweet treats and deserts over the Holidays, you just need to choose your indulgences wisely. Below is an exquisitely decadent holiday treat that is nutrient rich, high in protein, low in sugar, balanced with good fats and tastes simply divine!
‘Treat yourself well with whole foods over the Holidays’
Enjoy and Happy Holidays,
Kylie.
Chocolate Chip Christmas Cookies…. (sandwiched with cinnamon cashew icing).
Chocolate chip cookie:
- 2 cups almond flour
- ¼ cup of coconut oil, softened
- 3 Tablespoons pure maple syrup
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 cup dark chocolate chips
Directions:
- Preheat oven to 350F.
- In a medium bowl, whisk together the almond meal, salt, and baking soda, then add the coconut oil, maple syrup and vanilla extract and mix well.
- Fold in the chocolate chips, than drop batter by rounded tablespoons onto a baking sheet lined parchment paper.
- Bake at 350F for 8-9 minutes, until the edges are golden brown.
- Allow to cool completely before sandwiching with cinnamon cashew icing.
Cinnamon Cashew Icing.
- ½ cup of raw cashews soaked for 30 minutes
- ¼ cup of water
- 1 tbs of maple syrup
- pinch of cinnamon (to taste)
Blend in a blend for a minimum 4 to 6 minutes until smooth and thick in texture. (water may need to be added for desired consistency to be achieved)
Assembly:
Spread icing on backside of a cookie; place the backside of another cookie on top. See picture.
Kylie Delfino has been a student of Yoga for over 20 years and a yoga teacher for over 10 years. She has been blessed with the opportunity to study numerous yoga teacher trainings in Australia, England, Thailand and Canada. Kylie’s additional studies in natural health, gives her yoga classes a more holistic approach targeting all body systems which is combined with her unique approach to mediation using vibrational sound from Tibetan crystal bowls delivering both a mental and physical relaxation.
Kylie’s passion for holistic nutrition and yoga has been the foundation of her business The Nourished Self, an organic retail food line and nutritional education company. Kylie is also the Nutrition Director at the Ottawa Integrative Cancer Clinic and Food Educator at the Ottawa Regional Cancer Foundation.
Slow Cooker Coconut Curry with Lentils
December 3, 2012
During this busy time of year, coming home to a meal that is already prepared is a little slice of heaven. Enjoy
The aromas of this protein-packed, super simple Curry will fill your kitchen with mouthwatering fragrance all day long. Serve over hot cooked basmati rice.
Lentils are a nutritionally mighty member of the legume family and a very good source of cholesterol-lowering fiber. They also manage blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein—all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out.
Slow Cooker Coconut Curry with Lentils
ingredients
- 3 tbsp water or vegetable stock
- 1 large onion minced
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp ground coriander
- 1/8 tsp cayenne pepper
- 4-5 cups chopped veggies – such as potatoes, bell peppers, cauliflower, green beans, yams
- 1 (14.5 ounce) can diced tomatoes
- 3/4 cup brown lentils, rinsed and drained
- 2 bay leaves
- 1/2 cup vegetable broth
- salt and pepper to taste
- 1/2 cup coconut milk
directions
- Heat water or broth in a medium-size skillet, over medium heat and saute the onion, garlic, curry powder, coriander, and cayenne in a few tablespoons of water for 3-5 minutes.
- Transfer the onion mixture to the slow cooker. Add the chopped veggies, lentils, bay leaves and broth. Season with salt and pepper. Cover and cook on Low until the vegetables are tender, about 6-8 hours.
- A few minutes before serving, stir in the coconut milk, taste and adjust seasonings. Serve with basmati rice.
Pumpkin Scones and Chai Tea
October 6, 2012
Welcome to Thanksgiving weekend!
Wishing everyone time this weekend to slow down, enjoy a cup of tea and reflect on the many blessing in our lives.
With my internal clock used to getting up at 5:00am most weekday morning to teach Sunrise Yoga Boot Camp - Saturday mornings are usually no exception. Many weekend mornings I try to stay cozy in my bed and get another hour or two of sleep, this morning however I was full of energy, perhaps looking forward to a long weekend 
. So up before the sun and relishing the quiet of the still dark and rainy mornings big mug of chai tea and homemade scones felt like the perfect way to begin the day.
Recently diagnose
d as being quite sensitive to both gluten and coffee, I’ve been searching for some new recipes. I found the gluten-free scone recipe on MindBodyGreen, a fun website with health, yoga, nutrition and lifestyle tips, and the chai recipe is from one of my favourite cookbook, the Rebar Modernfood Cookbook. I’ve been making this chai recipe for years and it feels like wrapping myself in a warm blanket. You can use green or black tea, decaf or regular for your chai.
(P.S. I am so grateful for our latest 12-Day Cleanse, it helped me finally kick my coffee and gluten habit – man I feel good!)
The Rebar Chai Tea recipe is listed here on the website. Enjoy!
Pumpkin Date Scones (Gluten-Free and Vegan), recipe by Winnie Abramson
Yield: 8 scones
Ingredients:
- 9 ounces almond flour (I used Bob’s Red Mill brand finely ground almond meal/flour, and for those who prefer to measure in cups, this was about 2 ½ cups)
- 1 1/2 ounces coconut flour (I used Bob’s Red Mill brand, and this was equal to just under 1/2 cup)
- 2 teaspoons non-aluminum baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 6 tablespoons demerara sugar plus another 2-3 teaspoons for sprinkling on top of the scones before baking
- 3/4 cup packed canned organic pumpkin
- 1/4 cup organic coconut oil, warmed so it’s a liquid, if necessary (coconut oil will melt in hot weather, but will be solid when the ambient temperature is cooler)
- 1/4 cup chopped organic pitted dates (I soaked my dates in water for about 10 minutes to soften them before removing the pits) or raisins
Directions:
- Preheat oven to 400 degrees F.
- Combine the almond and coconut flours in a medium bowl and whisk with a fork. Add the baking powder and the salt and whisk again.
- Add the pumpkin, the coconut oil, sugar and the dates or raisins to the flour mixture. Combine all the ingredients with a wooden spoon (or your clean hands) until a ”shaggy” dough forms. If the dough seems too wet, you can add a bit more almond or coconut flour.
- Turn the dough out onto a baking sheet lined with parchment paper (or a silicone baking pan liner) and flatten it into a thick circle. Cut the dough into eight equal triangle-shaped pieces, and then sprinkle the top of the scones with the additional organic sugar (press the sugar down a little so it adheres to the scones).
- Move the pieces apart a bit so the scones are separated from each other by an inch or two, then bake until they are starting to brown on top. Start checking at 15 minutes, but these should take 18-20 minutes to bake. Transfer to a rack to cool before serving.
Recipe and Ingredient notes: I purchased all the ingredients at the local SuperStore in Westboro. I didn’t have demerara sugar, just brown sugar, so I used that and it seemed to work fine.
Pumpkin Pie & Quinoa Salad
October 4, 2012
Thanksgiving – Wishing everyone a weekend filled with gratitude for all of life’s blessings even when they feel few and far between; focus on abundance and gratitude, take a deep breath, and allow abundance and gratitude to flow into your life – and here is the best part – then share it out Namaste
Celebration Recipes
Here are 2 new delicious and nutritious recipes submitted by two of our absolute favourite Ottawa companies – enerjiVe food makers of Quinoa Crispy Thins, and a pumpkin pie recipe inspired from The Nourished Self ,makers of The Nourished Self Soups founded by Kylie Delfino one of our amazing yoga instructors, and Vegan Chef Renee Loux.
Nourishing Pumpkin Pie
Adapted from www.thenourishedself.com and www.reneeloux.com
The natural sweetness of the pumpkin and pure maple syrup makes this pie sweet as can be, yet combined with the protein and good fats from the cashews and the pecan nuts balanced with the fiber from the brown rice flour this is a well rounded, sweet treat for the holiday season. This delicious dessert is free of gluten, yeast, dairy, refined sugar and eggs – and it’s full of flavor.
Preheat oven to 350F
CRUST
- 2 cups of pecans
- 1 cup of brown rice flour
- Pinch of sea salt
- 1/3 cup of olive oil
- 1/3 cup of maple syrup
Crust Directions:
- Combine pecans, brown rice flour and salt in a food processor and blend with an S blade until it becomes a crumb like texture.
- Add oil and maple syrup and fold with a spatula until it makes a firm ball.
- Transfer ball to greased glass pie dish and flatten with hands to make the pie crust. Puncture with fork and bake for 15 minutes in a 350F oven.
PIE FILLING:
- 2 cups puréed cooked pumpkin
- 1-1/2 cups filtered water
- 1-1/2 tablespoons agar agar
- 1 cup raw cashews, soaked in water for 30 minutes, drained and rinsed
- 1/3 cup maple syrup
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ½ teaspoon sea salt
PIE FILLING:
1. In a small saucepan, bring water and agar agar to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes or until agar agar has completely dissolved. Let cool briefly for safe handling.
2. Place cashews in a blender with water-agar mixture and blend until smooth.
3. Add all remaining ingredients, including puréed pumpkin, and blend until smooth.
4. Pour into prepared piecrust and place in the fridge to chill until well set, about an hour.
Roasted Veg & Quinoa Salad with Honey Lime Vinaigrette
Enjoy this salad in preparation for climbing a mountain or at home as a light lunch. It’s loaded with colourful nutrients and plant-based protein that will give you enough fuel to take on the day.
- 1 ½ cups quinoa
- 3 cups water
- 1 zucchini, sliced then quartered
- 1 red pepper, cut into 1” chunks
- 1 yellow pepper, cut into 1” chunks
- ½ Tbsp olive oil
- 1 cup canned artichoke hearts, chopped
- 2 green onions, sliced diagonally
- Sea salt and pepper
1. Thoroughly rinse quinoa under cold water and place in a large pot with 3 cups water. Cover and bring to a boil over high heat. Reduce and let simmer for 12 minutes. Let cool
2. Meanwhile, preheat oven to 400 degrees. Spread zucchini and peppers evenly over a baking sheet and drizzle with olive oil and add sea salt and pepper to taste. Bake for 30 minutes. Let cool.
3. Place cooled quinoa and roasted vegetables in a large bowl. Add artichoke hearts and green onions and mix well.
Honey Lime Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- 2 Tbsp honey
- 1 clove garlic
- ½ avocado
Add all ingredients in a blender and blend until well combined. Pour dressing over quinoa salad and toss until well coated.
Refrigerate salad for up to 3 days.
Skinny TIP: If you are short on time, toss in the zucchini and peppers raw. Or if it’s the crunch you crave, break up 2 enerjive Crave Quinoa Skinny’s over salad and dig in!