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  • Sarah Hooff CHN, CSNC

Quinoa Salads and a FlavorFUL Roasted Red Pepper Dressing you just have to try yourself!

Hello Folks! Hope you are enjoying your week! : )

So! Week #4 for our 6 weeks of Wellness follow along plan. Had a request for quinoa recipes so thought I'd roll out a few great ones for this weeks food demo. Quinoa is amazing, easy to prepare and ultra nutritious, PERFECT for warmer seasons ahead. Hope you check them out. Oh and that dressing! Please, do give it a try, you wont be sorry!

Take good care and hope you all have an amazing week!


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Quinoa Salad

2 cups (1 cup dry)cooked quinoa 

1 diced yellow pepper

1/2 cup diced red onion

1/2 long English cucumber

3 diced tomatoes

1 small handful of fresh chopped parsley

1/2 cubed avocado

optional: 1/2 cup of green olives

Precook quinoa. While cooling, prepare vegetables. In separate cup mix dressing of 1/4 cup extra virgin olive oil, 1/4 cup apple cider vinegar. Add dressing to cooled quinoa, you may wish to add some of your favorite seasoning and a pinch of sea salt and black pepper. Mix thoroughly and add vegetables. 

Serve simple or to really kick up the flavor try adding some of my homemade Roasted Red

Pepper Recipe to follow :)

Roasted Red Pepper Dressing

1 roasted red pepper

1/2 cup extra virgin olive oil

1-2 cloves garlic

4 tbsp balsamic vinegar

4 tbsp apple cider vinegar

1/8 each of tsp black pepper, sea salt and basil. 

Quinoa, Roasted Sweet Potato & Kale Salad

I love using both Kale and Sweet Potato (+ good fats for absorption) for Fitness Meal plans as they are great sources of vit A for healing. Here is my recipe if you are in the mood.

4 cups quinoa, dry (1 cup dry to 2 cups water, add a pinch of salt and cook with lid on as you would cook rice) 5 cups packed chopped kale 1 large yam or sweet potato (about 5 cups chopped), cubed 1 cup pecans 1 cup cranberries, dried 6 cloves of garlic for roasting olive oil for roasting sweet potato or yam sea salt and pepper for seasoning

Directions Cook quinoa, set aside to cool. Prepare kale, wash and chop. Blanch or give a quick boil as winter kale is getting a little tough by late November. Its up to you, fresh would work too if tender. Wash, slice and cube yam or sweet potato. Roast until soft. set aside to cool. Next carefully roast garlic in a little extra virgin olive oil. And lastly toast your pecans until thoroughly warmed. I also broke them up a little first. Both garlic and pecans don't take very long so do them when you are able to keep an eye on them. Once everything is all prepared place everything in a large mixing bowl and toss. Season with salt and pepper, toss again and serve.  Makes about 12 cups. Enjoy!

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