As a woman over 40 I started noticing significant changes to my body. Crazy to think this could happen but I knew it was time to take control. I am constantly on the go with the kids almost every day of the week. So I need to have healthier meals to eat while on the go for not only myself but them as well. This really can be quite challenging...especially with two VERY picky eaters (not including my husband who seems to thrive on processed and fast foods).
Pinterest has been my go to for finding meals that are quick and easy but most of all, better for our bodies. I stumbled upon this recipe and I am completely amazed at how quick, healthy, and delicious it is so I wanted to share it with all of you.
There's so much yummy nutritious goodness in this, you will love every bite. Give it a try and leave a comment on what your thoughts are. Would love to hear from you!
Recipe:
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15oz can chickpeas, drained and rinsed
- 1 English cucumber, diced
- 1/2 small red onion, minced
- 1/2 packed cup fresh parsley, finely chopped
- 1/2 loosely-packed cup fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup (4oz) crumbled feta cheese
- salt and pepper, to taste
- crunchy beet strips (near the croutons at Heinen's or your local grocer)
Lemon Dressing:
- 1/2 cup lemon juice (3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 Tablespoon honey
- salt and pepper, to taste
Directions:
- For the Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
- Add chicken or vegetable stock to a small saucepan over high heat then bring to a boil. Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 15 minutes. Fluff cooked quinoa with a fork then scoop into a storage container or large mixing bowl with a lid to cool. Once cool, cover then refrigerate until chilled. Can be done a day or two ahead of time.
- Add chilled quinoa to a large mixing bowl then add remaining salad ingredients. Drizzle with desired amount of dressing (do not need to use all if you don't want to!) then toss to combine and serve, or refrigerate for up to 3 days (yeah right like you won't eat it all in one day).
- Serve in bowls and top with crunchy beet strips to your liking