Hello friends,

The spring season calls for meals that feel as light as the season itself – fresh, vibrant, and nourishing. This quinoa salad delivers just that: a colorful blend of plant-based ingredients, rich in nutrients yet effortlessly light. Simple to prepare, satisfying, and perfectly in step with the season.

Quinoa, the base of this salad, is considered a complete protein, meaning it contains all nine essential amino acids that the body cannot produce on its own. This is one reason quinoa has grown in such popularity, especially in plant-based eating.

Quinoa is valued not just for its’ protein content, but for overall nutrient density: it contains magnesium, iron, phosphorus and more. I appreciate that it cooks in 15 minutes.

SALAD INGREDIENTS:

3 cups red swiss

1 cup cooked quinoa

1/2 red pepper,diced

2 green onions, sliced

1 rib celery, finely diced

1 cup dried cranberries

2 carrots, finely diced

1/4 cup walnuts, chopped

DRESSING INGREDIENTS: Whisk together

1 teaspoon ground ginger

Juice of 1 orange

1/2 teaspoon fresh lime juice

1 tablespoon flaxseed oil (optional)

1 tablespoon walnut or olive oil

Celtic sea salt and pepper to taste

PREPARATION

Stack swiss chard, cut lengthwise, across
Place cooked quinoa in a large bowl, fluff with a fork

Add veggies, drizzle the dressing
Add swiss chard & toss well

Add cranberries and walnut & toss
Store dressing in frig

The above recipe will serve 4-6 . It will pair well with a variety of plant-based options for a totally satisfying meal.

This recipe & 80 more recipes in variety of categories; plus a wealth of nutritional information is available in my cookbook “Organize Eating: A Cookbook for Transitioning to Plant-Based Meals“.

Link to view/order cookbook – https://organizeeating.com/organize-eating-book

Drop me a line – Until next time, Ms. Beverly