In our house we try to eat clean 80% of the time and I’m always looking for new recipes to add to the rotation when I’m meal planning. I like to plan my meals for the week ahead so I can make my grocery list off of that. I hate when I have to make multiple trips to the grocery store. I’d rather just have everything on hand for the meal I’m making to save time.
I love quinoa and it’s one of those superfoods that offers amazing health benefits and nutrition. If you’ve never tried quinoa you really should, it’s super easy to make too!
Quinoa is an ancient grain thats been around for 5000 years, the Inca’s referred to it as the “mother of all grains”. It’s gluten free, full of protein, high in fiber, antioxidants, has heart healthy benefits and prevents kidney stones just to name a few of it’s health benefits.
This recipe caught my eye for a perfect summer all in one dish and the lemony vinaigrette was a perfect addition to this salad, I definite recommend trying this recipe. It’s going to be on repeat for us this summer.
The only things I changed when I made this was I used organic chicken stock instead of bone broth because I already had it in the pantry and I skipped the bell pepper because it’s not a favorite of mine. Other than that I followed the recipe and it was super simple to make.
We had it with roast chicken but I think it would be amazing with roasted or grilled shrimp too. The leftovers would even stand on it’s own for a quick lunch which I’m already looking forward to for tomorrow.
I love when you find something on Pinterest that ends up being a keeper for life recipe.
Have you ever tried quinoa? Whats your favorite thing to make with it, let me know in the comments.