recipes
Newsletter Winter 2011
It's the holiday season again--time to nourish each other and enjoy all the treats of the season. In this issue of All Good Medicine each member of the Vibrant Health Alliance shares a favorite recipe that helps to promote health. Enjoy!
Tangy Quinoa Salad
Inspired by Mary Shaw
Preparation: 15 minutes
- 1 Cup Quinoa
- ¼ Cup walnuts
- 3 Tbsp extra virgin Olive Oil
- Zest of 1 lime
- Juice from 1 lime
- ½ tsp sea salt
- 4 Tbsp chopped fresh herbs
- 1 clove garlic, minced
- 2 Tbsp red onion, chopped
- ½ chopped tart apple
Wash and dry toast quinoa, and place in a pot with 2 cups water. Bring to a boil, then reduce heat to a simmer and cover for 10 minutes until quinoa is dry and fully cooked. Chop nuts and dry toast in a pan. Combine oil, lime juice and zest, sea salt, garlic, and herbs, and mix until well combined. Mix nuts, dressing, onion and apple into cooked quinoa and serve.
Serves 4
