Prep Time:
30 minutes
Prep notes:
Quinoa can be cooked and cooled in advance
Cooking time:
15 minutes
Yields:
4 people
Ingredients:
- Red Quinoa
- Edamame (shelled)
- Artichoke Hearts
- chilled Asparagus Spears
- Pepitas-(pumkin seeds) or Shelled unsalted Pistachios
- Dried Cranberries
- Olive Oil – Basil Infused
- Fresh Mint
- Himalayan Sea Salt
Directions:
Follow directions to cook Quinoa and let cool.
In a bowl combine the Edamame, Artichoke Hearts and cut Asparagus pieces with some Olive Oil. Set aside.
Tear Mint leaves into bits.
After the Quinoa has cooled, combine the vegetables and the mint.
Spinkle Pepitos and Cranberries in bowl – be generous but you can add more if you need later.
Add Olive Oil to lightly coat and flavor (but not soak)
Season with Pink Himalayan Sea Salt.
Gently mix to combine all the ingredients.
Enjoy!
Debbie Janoff, CINHC
Wholey Fit Nutrition, LLC
www.wholeyfitnutrition.com
info@wholeyfitnutrition.com