Need a new fresh way to incorporate quinoa into your day? Here’s a new recipe for reinventing the quinoa salad with some of spring’s tasty offerings.
This salad is packed with nutrients and flavor!
Strawberry season is in full swing and there is nothing quite as mouth watering as fresh, juicy (organic) strawberries. A great source vitamin C, they do not ripen after being picked, so choose fragrant, bright red berries when you are at the store and eat them within a few days. They add just the right amount of sweetness to this salad.
Sugar snap peas are also in season and bring their own dose of vitamin C along with vitamin A and some iron. They taste good raw or lightly steamed and add a nice bunch of crunch to the mix.
Quinoa is its own powerhouse, a seed that acts like a grain and is considered a complete protein. It is gluten-free and gives you fiber, magnesium, folate and iron. It is flavorless and can be eaten warm or cold, as breakfast or as a main course. It cooks quickly, so it’s easy to prepare. It’s even better for you when you sprout it.
Pumpkin seeds give us a healthy dose of zinc, magnesium and plant based omega-3’s. Toast them in a low-heat oven to preserve vital nutrients.
Combine these ingredients with some herbed goat cheese and a tangy dressing and you’ve got a great salad that works as a main dish when served on a bed of greens or as an easy, make-ahead side for dinner. Great for a pot luck, too!
Manganese - Plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation. Manganese is also necessary for normal brain and nerve function.
Magnesium is important for every organ in the body -- especially the heart, muscles, and kidneys.
Zinc helps heal wounds and plays an important role in the immune system, reproduction, growth, taste, vision, and smell, blood clotting, and proper insulin and thyroid function.