• HOME

  • ABOUT

  • RECIPES

  • ADVICE

  • COOKING BASICS

  • RECIPES

  • TRAVEL RECS

  • PRESS & MENTIONS

  • HEALTH COACHING WITH ME

  • More

    THE FIT MRS

    • Instagram App Icon
    • Google+ Classic
    • Pinterest App Icon
    • Facebook Basic Black
    • Twitter Basic Black

    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

    Please reload

    LOADED QUINOA SALAD

    December 30, 2014

     

    Quinoa is one of the healthiest grains; it's naturally gluten free, full of fiber and protein, all amino acids, and is purely delicious. It's so versatile as it can be sweet or savory, for breakfast, lunch and dinner, in soups and stews, mixed with burgers and eaten as a side. My husband went skiing this morning and I thought this would be a healthy lunch for him to have upon his return. I love to throw tons of seeds and vegetables in the quinoa to make it filling and just so good. 

     

    Ingredients:

    1 cup of quinoa

    2 cups of water (or broth)

    2 tbsp extra virgin olive oil

    1/4 cup pumpkin seeds

    1/4 cup sesame seeds

    1/4 cup sunflower seeds

    1 tsp cumin

    1 tsp sea salt

    1/4 cup raisins

    1 tsp black pepper

    1 tsp cinnamon 

    1 tsp paprika

    1 tsp garlic powder

    2 sticks of celery

    2 tomatoes

    1 ripe avocado

    1 sweet potato

    Juice of 1 lemon

     

    Directions:

    Preheat the oven to 400F. Slice the sweet potato into 1/4" thick pieces, top with cinnamon, and roast for 30 minutes, just until crisp. No need to roast with any oil. In a medium sized pot, add 1 cup of quinoa and 2 cups of water, bring to a boil, reduce heat, and simmer for 10-15 minutes. Fluff with a fork. Chop the tomatoes, celery and avocado. Mix the quinoa with olive oil, pumpkin, sesame and sunflower seeds, cumin, sea salt, pepper, paprika, garlic powder and mix until combined. Top with sweet potato and avocado. Squeeze the juice of the lemon on the avocado and quinoa. 

    Please reload

    Follow Me
    • Facebook Basic Black
    • Twitter Basic Black
    • Google+ Basic Black

    join us

     for the 

    PARTY

    Recipe Exchange @ 9pm!