This delicious, nutritious salad, created by Christie Brinkley, features quinoa, one of the most protein-rich foods vegetarians can eat. Quinoa offers high levels of antioxidants, is high in fiber, naturally gluten-free and has a low glycemic index. Follow these instructions and watch the video!
Sponsored by Natural Factors
3 cups cooked quinoa
1 medium red tomato, diced
1 medium yellow tomato, diced
¼ cup chopped red onion
½ cup diced cucumber
1 cup chopped arugula
¼ cup chopped scallion
½ cup chopped fresh cilantro, plus more for garnish
1 bell pepper, diced
½ cup sliced almonds, toasted
Lemon-Garlic Vinaigrette **
1 jalapeno, seeded and chopped (optional)
Makes ½ cup
Juice of 1 lemon
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced
Pinch of red pepper flakes (optional)
Sea salt and freshly ground black pepper
In a small bowl, whisk together all the ingredients.
First, cook the quinoa. Use a ratio of 2 cups water to 1 cup quinoa. Bring the water to a boil, then add the quinoa, reduce the heat to low, cover, and cook for 10 to 15 minutes.
Then, in a large bowl, combine all ingredients except the dressing and the jalapeno.
Drizzle the Lemon-Garlic Vinaigrette over the salad and gently mix before serving. Garnish with fresh cilantro and chopped jalapeno.
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