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Ancient Grain Salad with Citrus Vinaigrette Recipe

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Quinoa is a tiny grain that packs a nutritional punch! It’s high in protein and nutrients. Quinoa has a mild flavor and cooks up fluffy with a slight crunch. Quinoa can have a bitter residue on it, so make sure to rinse it well in a fine mesh strainer. To cook, you just use the 2 to 1 ratio and for this recipe 1 cup of water to ½ cup of quinoa. Feel free to volumize by adding your favorite bite-sized veggies to this recipe.

 

 

Ancient Grain Salad

 

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Ingredients:

½  cupQuinoa
1  cupWater
¾  cupCorn kernels, grilled
¾  cupAsparagus, grilled, chopped
¾  cupTomatoes, small dice
  cupAvocado, small dice

Method:

  • Preheat grill, grill pan or George Foreman grill.
  • To cook quinoa:
  • Place quinoa and water into a pot.
  • Turn the heat on high, once it comes to a boil, cover and reduce heat to lowest setting.
  • Steam 12 – 14 minutes or until water has evaporated and the quinoa is cooked.
  • Grill corn on the cob. Once cool to the touch, shave kernels off of the cob.
  • Grill asparagus until it has slightly charred and softened, then chop into bite-sized pieces.

 

Nutrition:  Servings: 1   |   Serving size: ½  cup   |   Calories: 100   |   Fat: 3.5 g   |   Sodium: 105 mg   |   Carbohydrates: 14 g   |   Protein: 3 g   |   Fiber: 2 g

 

 

Citrus Vinaigrette

Ingredients:

2  TbspOrange juice concentrate
2  TbspWhite wine vinegar
1  TbspExtra virgin olive oil
½  TbspThyme, fresh, chopped fine
½  TbspDijon mustard 
1 pinchSalt 

Method:

  • Add all ingredients into blender. 
  • Pulse until smooth.


Nutrition:  Servings: 6   |   Serving size: ½ oz.   |   Calories: 15   |   Fat: 1 g   |   Sodium: 35 mg   |   Carbohydrates: 1 g   |   Protein: 0 g   |   Fiber: 0 g

 

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