The Ultimate Anti Inflammatory Diet for Beginners: 30 Easy Recipes to Restore Health and Heal the Immune System by Charlotte Moyer

Author:Charlotte Moyer [Moyer, Charlotte]
Language: eng
Format: epub
Published: 2018-12-30T08:00:00+00:00

Nutritional information: 223 calories, 43.8g carbs, 5.7g protein, 3.7g fat, 1.6g fiber

Red and Green Quinoa

This wholesome meal does not only taste scrumptious, but also looks amazing. Filled with nutrients from beets, quinoa and green veggies, this palatable dish will make a great addition to your anti-inflammatory diet plan.

Yield: 6 servings

Time: 45 minutes

Ingredients

1 ½ cups quinoa

¼ cup finely chopped asparagus

¼ cup broccoli, cut into small florets

¼ cup chopped chard

¼ cup finely chopped carrot

½ cup peeled and finely grated beet

½ cup freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

½ cup minced fresh parsley

1 pinch salt

Instructions

Rinse and drain the quinoa. Take a deep saucepan, and add the quinoa, water and salt in it. Bring to a boil, reduce heat, and simmer until the quinoa has absorbed the water and has cooked through.

Peel and steam the beet for at least 40 minutes to make them tender enough to grate and release juice.

Remove the quinoa from the stove and gently stir in the beet along with its juice. Stir to tinge all the grains with the reddish hue of the beet.

Add the parsley, lemon juice and olive oil, and combine everything.

In a bowl, mix together the asparagus, broccoli, chard and carrot.

Serve the quinoa in a plate, and top with mixed vegetable.

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