SAMPLE RECIPE: WATERMELON AND QUINOA SALAD WITH FETA AND MINT SERVES 4 / PREP TIME: 10 MINUTES / COOK TIME: 25 MINUTES This salad screams summer! The quinoa adds protein and fiber, and the watermelon is sweet and juicy and a delicious counterpart to the creamy feta. Since most markets sell cut watermelon, this salad is a breeze to create. INSTRUCTIONS: 1. In a large pot, combine the quinoa, 2 cups of water, and salt. Bring to a boil, reduce the heat to a simmer, and cook, partially covered, until all the water has been absorbed, about 20 minutes. Remove from the heat, let cool to room temperature, and fluff with a fork. 2. Add the oil and lemon juice and mix well. 3. Add the watermelon and scallion, and gently mix until just combined. 4. Sprinkle the cheese, mint, and pepper over the salad and serve. PER SERVING Calories: 473; Total Fat: 29g; Total Carbohydrates: 36g; Sugar: 4g; Fiber: 4g; Protein: 19g; Sodium: 1189mg TIPS: If using cooked quinoa, use 3 cups. This salad is best eaten shortly after it’s been made but can be stored, covered, in the refrigerator for 24 hours. INGREDIENTS: 1 cup quinoa 1 teaspoon salt + 1/4 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 cups seeded watermelon cut into 1/2-inch dice 1 scallion, both white and green parts, thinly sliced 1/2 cup crumbled sheep’s or goat’s milk feta cheese 1/4 cup finely chopped fresh mint
✔ Author(s): Ana Reisdorf,Dorothy Calimeris
✔ Title: The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals
✔ Rating : 4.3 out of 5 base on (336 reviews)
✔ ISBN-10: 1641528427
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about The Anti by Ana Reisdorf
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