Peppered Rosemary Quinoa with Lemon Parsley Dates
Naturally Vegan & Vegetarian
Time: 15 Minutes
Yield: 4 Servings
(10 Item Recipe)
1 Cup Organic Red Quinoa
1/4 Cup Organic Celery, chopped
1/4 Cup Organic Red Onion, chopped
1/4 Cup Organic Red Peppers, chopped
1/4 Cup Organic Green Onion, sliced thin
1/4 Cup Organic Parsley, minced fine
2 Organic Dates, minced fine
1 Sprig Fresh Organic Rosemary, minced fine
1/4 Cup Extra Virgin Olive Oil
1/4 Cup Organic Lemon Juice
Cook quinoa, then set aside to cool. In small bowl mix olive oil, lemon juice and rosemary together until well mixed. Take all other ingredients and mix into quinoa stirring until mixed evenly. Add vinaigrette, toss and eat.
Cooking Perfect Quinoa:
Rinse 1 cup quinoa. Add 1 1/2 Cups purified water. Bring to a boil, reduce heat and simmer until water absorbs. Cover quinoa last 5 minutes of cooking to give it a more tender texture. Set aside to cool.
This is a super healthy low calorie and low fat meal. I love making it and putting it on top of mixed greens. Keep in mind if you can’t find the red quinoa you can also use white quinoa in this recipe.