Spicy Quinoa Salad makes eating greens easy
Recipe: Spicy Quinoa Salad with Cilantro and Lime
The International Journal of Epidemiology found that eating 10 servings of fruit and vegetables a day – one serving would be half a cup of cooked or raw vegetables, or one cup of salad greens – could significantly lower the risk of heart disease, stroke, cancer, and early death
By Louise Crosby
(April 5, 2017) -- Mindful of the need to eat more fruits and vegetables each day, I get excited when recipes like this one come along. It checks a lot of boxes. It’s super healthy, loaded with broccoli, quinoa, pumpkin seeds, avocado and sieved hard-boiled eggs as a garnish. It’s quick and easy to put together, even for lunch on a busy day if your quinoa is already cooked. And it’s delicious, aromatic of garlic and cilantro, tangy with lime, and mellowed with olive oil and creamy, salty feta. There is also heat in the form of chilies, should you desire. Yes, we need to eat more vegetables. A review published in the Internat...
Greening the bleak midwinter
Food: Recipe - Broccoli-Quinoa Salad with Buttermilk Dressing
The colour palette may be all black and white this time of year, but you can treat your palate to a rainbow of taste with this delicious salad that feels like spring
By Louise Crosby
The winter colour palette is bleak but beautiful, all black and white and shades of grey. Snow has a way of softening the hard lines, of putting some magic into the landscape. There’s nothing prettier, for example, than a dusting of snow on bare branches, or an expanse of rooftops iced like cakes in white frosting. The only problem is that, at some point, our eyes long for colour. Many go south for their fix of pink bougainvillea and turquoise sea. Others buckle up their bootstraps and carry on, their eyes fixed on the horizon, where spring will appear. I’m in that second category, toughing it out, grasping at little life rafts to help me get through, life rafts like this bright green Broccoli-Quinoa Salad with Buttermilk ...