Get into the Groove.

Back into the Groove by Jenny B featuring wrap bracelets

My Famous Quinoa Salad.

Hokay, so I have been asked by a number of people now to share my fabulously delish quinoa salad recipe. Truth is, I stole it from Women's Health (well kind of), but pretend you didn't hear that.

Here is the magical recipe for a quinoa salad that is flavourful and packed with nutrients. Best part? It will help you lose/control weight because of it's high protein and fibre content in relation to it's lower carbohydrate composition. The original recipe below calls for bulgur (another fave of mine, and what is actually pictured in the image above), but substitute quinoa for bulgur and let your taste buds water. See my modifications below the recipe for added yum.


Shrimp, Cucumber Salad with Feta

This Greek salad is a great source of vitamin K and omega-3

2/3 c medium-grind bulgur (next to the rice in most supermarkets)
1 2/3 c water
1/3 c fresh lemon juice
12 oz precooked peeled or thawed frozen shrimp, coarsely chopped
3/8 tsp black pepper
1 c diced cucumber
1 pint grape tomoatoes
1/2 c chopped parsley
2 Tbsp olive oil
1/2 c (2oz) crumbled feta cheese
1/4 tsp salt

1. In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil. Cover and simmer until tender, about 15 minutes. Drain and let cool.
2. Place shrimp in large serving bowl. Sprinkle with 2 tablespoons lemon juice and 1/8 teaspoon pepper. Let stand for 5 minutes. 
3. Stir in cucumber, tomatoes, onion, parsley, oil, and cheese. Add salt, remaining lemon juice, and remaining 1/4 teaspoon pepper and toss. 
4. Stir in cooled bulgur. Divide evenly into four salad bowls.

Makes four servings. Per serving: 301 calories, 12 g fat (3.5 g saturated), 513 mg sodium, 27 g carbs, 6 g fiber, 24 g protein


My modifications to this recipe: 

• As mentioned, use quinoa instead of bulgur. Last time, I also boiled one cup of black rice and added it to the mix for extra antioxidant power.
• Substitute regular olive oil for the President Choice garlic olive oil (available at Loblaws) - this is key.
• Use low-fat feta instead of regular feta. The flavour doesn't suffer and you lower the fat content. 
• I usually opt-out of the use of salt, I find the feta does the trick.

Bon appetit & drop me a comment on how it turns out or what you think!

xoxo

JB