This week has been all about injecting more color in your life - be it with travel, fashion, or interiors. But today we're going to talk about arguably the most important way to live colorfully, with your food! It is a commonly known fact that eating a variety of colorful foods is a sure-fire way to improve your health {unless those foods are strawberry ice cream or mint green macaroons, then you're out of luck} and what better to combine these power foods than in a salad? Yesterday I made this delicious Superfood Salad and absolutely loved it! My favorite thing about the recipe? You can literally throw in whatever you have in the fridge. Broccoli? Sure. Apples? Absolutely. Barley? Why not. Cheese? Um, is that even a question?! In addition to the below I added a bunch of chopped up spinach, some crumbled goat cheese, and a few grilled shrimp. Super easy, super healthy, and super delicious...definitely a keeper in my book! Recipe below:
Superfood Salad {recipe via Iowa Girl Eats}
INGREDIENTS:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper
LEMON VINAIGRETTE:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, microplaned or finely minced
dash of sweetener (agave nectar, stevia or white sugar)
salt & pepper
6 Tablespoons extra virgin olive oil
INSTRUCTIONS:
Cook quinoa according to package directions. Set aside to cool.
For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil. This made a little more than I wanted, so I used it to marinate the shrimp that I grilled to throw on top of the salad.
Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.
Recipe and image via Iowa Girl Eats
