27.3.14

Quinoa Spring Pilaf



Fresh, raw Spring veggies are tossed with rainbow quinoa for this quick and tangy 
citrus infused pilaf.  



























It's beautiful and breezy here in Phoenix and totally tank top and flip flop weather!  Hooray!  Time to get a plan in action to take advantage of every minute of this 80 degree weather in the Valley of the Sun before triple digit scorching weather is here and it's our turn to be locked up inside.  Instead of being freezed in, we will be rubbing ice cubes on our necks, faces pressed close to a rotating fan.






Step 1. Get a pedicure and buy three new pairs of cute flip flops and two new pairs of sexy sandals (yes there's a difference).

Step 2. Purchase a new pair of Rock Star shades and sit by the pool to put some color back on your fish belly white arms and legs!

Step 3. Attend as many Spring training baseball games as possible while sporting your new semi-tanned bod.

{note to self: try not to gain 5 lbs this year eating Brats and drinking beer at aforementioned baseball games}

Step 4. Start making fresh, raw whenever possible meals using all of your favorite Spring veggies that are back in season!

Step 5. Try not to cry when swim suit shopping this year. We are going to eat healthier, exercise more and be even sexier bitches than we are right now!

Step 6. Go hiking every day before it reaches 115 degrees, lift weights, feel awesome!









I will in all honesty be eating this salad several times a week. I'm not one for eating the same thing over and over seeing as that I love trying new foods in new combinations but this one, this one's a keeper! Nothing beats simple + healthy + delicious.





recipe adapted from alexandra cooks

TIME    20 MINUTES        SERVES    4

Ingredients 

1 cup rainbow quinoa

1 cup **fresh fava beans (if not in season use frozen lima beans)

1 cup walnuts, chopped

4 to 5 scallions or spring onions, rinsed, trimmed and finely sliced
8 to 10 radishes, thinly sliced
kosher salt and pepper to taste
2 lemons, juiced
1/3 cup extra-virgin olive oil (or walnut oil)


Bring 2 1/2 cups of water to a boil. Meanwhile, place quinoa in a fine-meshed sieve and rinse thoroughly  under cold water to remove the naturally "soapy film".  Add quinoa and fresh fava beans, lower heat and simmer for 12-15 minutes until water is just absorbed. Remove from heat. Place in a large bowl to cool.
Season with salt and pepper to taste. Add the walnuts, scallions, radishes, olive oil and lemon juice to the bowl. Toss to combine. If you prefer it a bit tangier like I do, add a tablespoon of champagne vinegar or more lemon.


**I personally do not eat soy beans because they are a GMO (genetically modified organism) which some studies  have shown to cause several health risks and complications, for me personally, they caused me to have pre-menopausal symptoms. Since genetic engineering means modifications of genes, and genes are the blueprint for making proteins, GE foods tend to make proteins not naturally found in their chemical structure. Many adverse reactions to food involve immune system response to proteins, and it would be logical to expect more of these adverse reactions in the case of GE foods.








sources

World's Healthiest Foods

7 comments:

  1. What a gorgeous salad. Love quinoa.

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  2. Love quinoa and this is so fresh and delicious!

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  3. I love this salad!! So vibrant with color, flavor, and health!

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  4. Ha, I know what you mean about enjoying this beautiful spring weather before it becomes melty hot!! Beautiful quinoa salad, my kind of eating right here.

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  5. I am a HUGE fan of quinoa...but my hubby won't go near it! I'd love to keep your amazing salad in my fridge and eat it for lunch day after day!

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  6. I love quinoa so I wouldn't have any issues eating this more than once. It looks lovely, light and healthy. Perfect for spring!

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  7. This looks like the perfect Spring option and I was just looking for delicious quinoa recipes - thanks for posting Gwen! I will be giving it a try!

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