Apr 162013
Summer is finally almost here, and that means lots of fun, fresh salads like this one. Using pasta as a base, or in this case quinoa, I like to fill my summers with easy, light, fresh meals like this. I made it based off of this recipe, using rainbow quinoa, red bell pepper, fresh chopped cilantro, fresh squeezed lime juice, raisins, crushed pecans, minced garlic, and olive oil. All organic. It’s a great side dish, or more likely I’ll add some shredded chicken and make it a meal.
One batch makes about 6 servings, which each have a mere 300 calories, for all the nutrient-packed, filling goodness they offer. Plus it just looks good, and that counts for something!