Protein Packed Spring Quinoa Salad

Ingredients

·         1 cup quinoa uncooked

·         3 cups broccoli cut into small pieces

·         ½ cup yellow onion diced

·          6 cups kale chopped

·         1 cup cilantro chopped

·         1 can corn drained

·         1 can diced tomatoes drained

·         1 ½ table spoons coconut oil

·         2 limes squeezed

·         salt and pepper to taste

Directions: (Makes about 10, 1 cup servings)

1. Rinse and drain quinoa. In a sauce pan place 1 cup quinoa to 2 cups water, vegetable, or chicken broth and bring to a boil. Reduce heat, simmer, and cover.  Cook for 10-15 minutes or until water is absorbed.

2. Heat pan to medium heat and add coconut oil. Add onion and sauté until translucent. Add broccoli and sauté for 5 minutes. Add kale, a squeeze of lime, salt, and pepper and sauté for 5 minutes.

3. In a large boil mix quinoa, cilantro, corn, diced tomatoes, and broccoli and kale mixture. Add lime juice, salt, and pepper to taste.

Can be served warm or cold

Health benefits

Quinoa –wheat and gluten free and a high source of protein. Contains all of the 8 essential amino acids making it the only grain that is a complete protein.

Broccoli-a cruciferous vegetable, which is an antioxidant and detoxifier lowering one’s risk for cancer.

Kale-contains carotenes, fiber, and is one of the most powerful cancer preventative foods. It is high in Vitamin K, which is good for bone health and Vitamin A, which is good for eye health.

Cilantro-is good as a digestive aid, lowers cholesterol, and can be used to treat anxiety.

Lime-high in antioxidants, anticancer properties, and a great source of Vitamin C.