Rainbow Quinoa Summer Salad

August may be here, but it doesn't mean summer is over yet!! I recently reminded my private online health and fitness accountability group (and myself) about the superfood quinoa! If you take a little time to cook this during meal prep, you can use it throughout the week or even freeze it for later use.  However, if you are really short on time, you can find already cooked quinoa in most freezers at the grocery store; just check the ingredient label to make sure there aren't any preservatives in it.

I decided to make this refreshing, veggie and protein packed salad this week. The vegetables I used just happened to be what I had on hand; but you can sub what fresh vegetables you have to make it your own.

Here's the recipe:: Enjoy!

🌈Rainbow Quinoa Summer Salad

~1 cup dry quinoa-cooked per package directions

~1 orange pepper, finely chopped                                                    

~3 ears fresh corn 

~1 large tomato, diced

~1 medium cucumber, chopped

~1/2 cup red onion, chopped  

~1 T minced garlic  

~1 T fresh basil, finely diced                                       

~2 T. extra virgin olive oil

~Salt and pepper, to taste

Mix all ingredients and chill prior to serving.

Lentil, Kale & Sweet Potato Stew

Hey everyone! I have a great warm stew recipe for you for these cold winter nights. It's full of plant-based protein from the lentils and lots of green leafy kale. Here's the recipe...I hope you'll try it for your meal prep this week!!

Ingredients

-1 tbsp olive oil
- 1 cup onion, diced
- 1 cup celery, diced
-1 cup carrots, diced
- 1 cup dry green lentils
-4 cups vegetables broth + more to thin if desired
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cumin
-1/4 tsp coriander
- 1 large sweet potato, diced (about 1 1/2 cups)
- 4 cups kale, center rib removed and chopped finely
-2 tsp red wine vinegar
-Salt and pepper, to taste

Instructions

1. Heat olive oil in a heavy-bottomed pot over medium heat. Add onion, celery
and carrots and sauté until softened, about ten minutes.

2. Add lentils, broth, water, salt, garlic, cumin and coriander. Stir together and
bring to a boil. Once soup has reached a boil, reduce heat to low and simmer,
covered for 20 minutes.

3. Add chopped potatoes and simmer, covered for 15 more minutes or until
potatoes are fork tender.

4. Add kale and simmer, covered for 5 more minutes, or until kale is wilted.

5. Remove from heat and stir in red wine vinegar. Season to taste with salt and
pepper.