Do you feel it yet? Fall is coming.
It’s not here yet, but it will be soon. That makes a recipe like this perfect for the next month or so, when we are so ready for cooler temperatures and that brisk feeling in the air, but the thermometer is not quite cooperating yet.
It’s a simple quinoa salad with chives and sugar snap peas, plus the delicious fall flavor of pepitas, toasted pumpkin seeds.
It’s also a great way to get lean, green alkaline protein as well as fiber. Those are two of the biggest keys to weight loss after a certain age. For more tips on what to do about menopause weight gain, watch for my blog post on Thursday
Give this simple and tasty salad a try for dinner or lunch sometime soon to enjoy a little of that fall feeling – even if it’s still steaming hot outside
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QUINOA AND PUMPKIN SEED SALAD
Ingredients [Serves 4]
- 1½ cups quinoa
- 2 cups filtered water (or yeast free vegetable broth)
- 1/2 lb. sugar snap peas
- 1/2 cup pumpkin seeds or pepitas
- 1/2 cup chives, minced
- 1/4 cup coconut oil
- 2 tbsp. apple cider vinegar
- Pinch sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
- Pinch black pepper
In a small saucepan of boiling water, simmer the sugar snap peas for about 1 minute. Drain and spread out on a large plate to cool. Pat dry. Cut the peas on the diagonal into 1-inch pieces.
In another small saucepan, combine the quinoa with 2 cups of water (or yeast-free vegetable broth) and bring to a boil. Then lower heat, cover and continue to cook the quinoa until all of the liquid has evaporated and the quinoa is tender, about 20 minutes. Uncover and fluff the quinoa, and transfer to a large bowl.
Next, add the coconut oil and apple cider vinegar and add a pinch of sea salt and black pepper to the quinoa. Then add the sugar snap peas, pumpkin seeds, and chives to the mixture and stir. Season again with sea salt and pepper as needed. Serve right away or lightly chilled.
Want more recipes like this one?
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