Quinoa Harvest

 With summer over and the kids back to school in some manner, here’s a fast and easy lunch that tastes good hot or cold...and it’s simple to make!  This dish tastes great plain or on top of a green salad. One cup of cooked quinoa has about 8 grams of protein and 5 grams of fiber. It contains 222 calories, with 39 grams of carbs and only 4 grams of fat. Harvard University states that “unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. (Ref: hsph.harvard.edu). Hope you try it and post pictures on our Facebook page “Humble Warrior Wellness & Yoga.”  

INGREDIENTS:

• 1  jar of palm hearts
• 4 cobs of fresh corn
• 1 pint of cherry tomatoes
• 1 lemon
• 2 cups of quinoa (steamable bag to save time - we like the quinoa and kale bag sold at Aldi's!)
• 1 cup of baby kale or spinach (leaves, no stalks)

DIRECTIONS:

1. Cut palm hearts into small circles
2. Cut corn off of cob
3. Cut tomatoes in half
4. Cook quinoa (with kale) according to directions on package
5. Combine all ingredients in a large bowl
6. Squeeze lemon juice over the top and mix well

Notes:

• You can pair this with a platter of your favorite hummus and veggie dipping sticks, pita bread, or chips
• This recipe was inspired by our sweet friends Susi T, a US Navy spouse. Thank you Suzi!