Protein-Packed Summer Quinoa Recipe


Many people who are new to eating alkaline and anti-inflammatory are surprised to find out they don’t need as much protein as they thought.

We’re conditioned to think in this country that we need meat morning, noon, and night. But the truth is, we can easily eat meatless most or all of the time and still get plenty of protein from plant-based sources.

Watch for my blog post on Thursday: The Top Plant-Based Foods High in Protein.

Today’s recipe is a perfect example of that. It has 3 plant-based protein sources: quinoa, beans, and almonds, and even the greens supply some protein.

Pulling this together for a weeknight dinner – which is easy if you make a big batch of quinoa in advance – creates a quick and satisfying meal that won’t leave you craving protein.

So give it a try and let me know what you think over on Facebook.


Ingredients [Serves 4]


2 cups quinoa, rinsed and soaked for 20 minutes
4 cups vegetable broth
4 cloves garlic, minced
2 shallots, chopped
1/2 bunch Swiss chard, cut into ribbons
1 15oz can white or garbanzo beans
(Eden Organics is a great brand)
1 zucchini, grated
1 yellow squash, grated
1 carrot, grated
Large bunch of basil, cut into ribbons
1/2 cup almond slivers
Zest and juice of one lemon
1/4 cup extra virgin olive oil


In a pot, combine quinoa, vegetable broth, garlic, and shallots. Cook on medium heat for 15 to 20 minutes until liquid is absorbed. Stir in the rest of the ingredients and season with salt and pepper.

Want more easy, healthy dinner ideas?

How does a Thai Spring Roll Veggie Bowl or Sweet Potato Fries with Chimichurri Sauce sound?

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Dr. Daryl

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