This is the summer of getting healthy and for me that means eating right. I get plenty of exercise, but I’ve gotten in the habit of chasing a long run with a burger and fries. I’ve decided that instead of following a strict diet (which I’ve never been able to follow) I would try just cutting back on things I tend to overeat like bread, pasta, cookies, and cake. I’m not giving up carbs because I love them so, but just cutting back on them a little.
It’s been about 2 weeks and I feel great. One of my favorite things to eat recently is Quinoa and it fits nicely into my modified diet plan. Although it’s often called an Ancient Grain it’s really a seed and is packed with protein and fiber. According the Food Network, “One cup of cooked quinoa has 220 calories, 5 grams of fiber and a whopping 8 grams of protein.” It’s naturally gluten-free and it tastes really good. I cook it (it takes about 15 minutes) as a side dish with olive oil and sauteed vegetables, or sprinkled with parmesan cheese.
This recipe makes a simple lunch or dinner that is satisfying and delicious. You can also add cooked chicken, dried cranberries, or candied walnuts. This is a guide so add more or less quinoa and hummus to taste. This recipe feeds 2.
Quinoa and Mixed Greens Salad
1 (5 ounce) bag washed mixed baby greens
1 cup cooked quinoa
4 tablespoons hummus
Split the salad between 2 plates. Grate half of the carrot onto each salad. Sprinkle each plate with 1/2 cup of Quinoa. Scoop 2 tablespoons of hummus in the middle of the salad. Add balsamic dressing to taste. Enjoy!