We wanted to offer you a bright, but healthy first choice for Meatless Monday in 2013, and with pomogranates in season, we think that this quinoa salad is a perfect fit! It’s easy to make, stands up to many variations, and tastes wonderful.
Our best nutritional tip for the New Year: dispense with the idea of traditional dinner, with multiple courses and heavy starches. Giving up the late day anchor frees your body up to prepare for the overnight metabolic slowdown, and make better use of food that you consumed earlier in the day.
- 1 cup red quinoa
- 1 tsp. EVOO
- salt and pepper to taste
- 1 ripe pomegranate, peeled
- 3-4 bunches bok choi, cleaned with bases sliced off
- 1 medium onion, chopped
- 1 tbsp. EVOO
Quinoa, one of the healthiest whole grains to which you can treat your body, is as easy to prepare as boxed rice. In a sauce pot with a cover, stir grain in with 2 cups of water, olive oil, salt, and pepper. Cool for a few minutes then add pomegranate and stir gently. Set aside.
In a skillet over high heat, sautee onion until pieces are fairly transluscent. Lower heat to medium, add bok choi, blend with onions and cover.
Plate veggies over quinoa and serve.