This recipe combines the tasty spring foods you’ll find at the farmers’ markets right now – radishes, mint, arugula, peas, and carrots.
It comes together in about as long as it takes to cook quinoa, during which you can chop the veggies you add in at the end. And it’s delicious – lemony, herbaceous, bright, and flavorful.
It’s also full of anti-inflammatory ingredients that will help you stay healthy today and long-term. Watch for my blog post on Thursday, when I’ll share a week-long meal plan for health and longevity with tasty recipes like this one.
Give it a try and let me know what you think over on Facebook.
LEMONY SPRING QUINOA
Ingredients [Serves 4]
1 cup quinoa
2 cups vegetable broth (yeast free)
4 cloves garlic, minced
1 small red onion, sliced
1 lb. baby arugula
1 15oz can white or garbanzo beans (I use Eden Organics)
1 small bunch of radishes, sliced
1/2 cup fresh peas (you can also use frozen but defrost them first)
1 carrot, grated
1 bunch of mint, cut into ribbons
1/2 cup pistachios
Zest and juice of one lemon
1/4 cup extra virgin olive oil
Sea salt (Celtic Grey, Himalayan, or Redmond Real Salt) and black pepper to taste
In a pot, combine quinoa, vegetable broth, garlic, and red onion. Cook on medium heat for 15 to 20 minutes or until liquid is completely absorbed.
Stir in the rest of the ingredients and season with sea salt and pepper. Serve and enjoy!
GET OFF YOUR ACID!
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