Summer Salads and more

Mediterranean Quinoa Salad

1.5 cup uncooked quinoa

3 cups water or vegetable broth

1/4 cup red onion, diced

1/4 cup (about 10) pitted kalamata olives, roughly chopped

1 cucumber, peeled and diced, seeds removed

1 pint grape tomatoes, quartered

1 jar Pickled beets

1 can Artichoke hearts

Handful chopped spinach

1/2 cup finely chopped mint

2 tbsp extra virgin olive oil

Juice of 1 lemon

salt and fresh pepper, to taste

Prepare the quinoa- combine quinoa and water/broth, bring to a vigorous boil then reduce heat and let it simmer for about 15 minutes. The water should be absorbed and thread-like spirals will appear around the grains. Let the quinoa cool. This can even be done a day or two in advance.

In a large bowl, combine all other ingredients (from the onions to the mint) with the cooled quinoa. Toss with the olive oil and the lemon juice, adding more to your taste preference. Add salt and pepper to taste.


Watermelon Kale Smoothie

4 c Seedless Watermelon

2 c Kale

1 Grapefruit, peeled and seeded

2 c Blueberries, frozen

1 Avocado

1 Apple

1/4 c fresh Mint

Place all items in your blender and GO! The avocado adds creaminess and some protein.


Watermelon Salad

* 1 watermelon, cut into bite sized chunks or use a melon baller

* One half red onion minced

* One avocado sectioned into half inch cubes

* 2 cups frozen blueberries

* fresh mint, leaves from 3-4 sprigs, finely chopped

* 1 bunch of arugula, leaves only*

* 1 lemon, zested and juiced

* 2 Tbsp Olive Oil

* 2 Tbsp Balsamic Vinegar

* salt and pepper

Place watermelon, mint and watercress in a large bowl.  Sprinkle the lemon zest over the melon and pour on the juice.  Sprinkle with salt & pepper and drizzle the olive oil and balsamic over.  If you feel it needs to be a bit sweeter, you can add a bit of agave nectar (1 tsp. at a time).  *Any bitter green will work here.  If arugula is not available, look for watercress or dandelion root.

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