Extraordinary Health Magazine EH Magazine VOl 33_Final | Page 12

Healthy Summertim e
RECIPES
SUITABLE FOR PICNICS, DAYS AT THE BEACH OR IN THE BACK YARD!
Recipes courtesy of:
Gwen Eager, Garden of Life
Certified Raw, Vegan Chef
RED QUINOA & SPRING VEGETABLES SALAD
SERVES: 4-6
Use Organic
For the Quinoa:
2 cups water
1 Tablespoon olive oil
¼ teaspoon sea salt
1 cup red quinoa, rinsed
For the Salad
3 cups fresh spinach
1 cup cherry tomatoes, halved
1 cup chopped asparagus
1 cup chopped mango
½ cup thinly sliced radishes
¼ cup chopped fresh mint leaves
1 lemon juiced
3 Tablespoons plus 2 teaspoons olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
Preparatio n
Make Quinoa. Boil 2 cups of water and add salt, olive
oil and quinoa. Reduce heat to low, cover pot and
let quinoa cook for about 15 minutes. Remove lid
from pot to let cool then fluff with a fork. In a large
bowl, add spinach. Drizzle 2 teaspoons of olive oil
and a dash of salt on spinach then massage with
your hands to soften the spinach. Add the remaining
ingredients and toss until well mixed. Serve alone,
topped with avocado or as a side dish to seafood,
veggie burgers or poultry.
10 Vol 32 • Extraordinary Health ™