Real Foodeas: A healthier Mexican-Style-Quinoa

I tend to get real creative when there's not a lot of food in my house. I have myself a little "lets see what I have in my pantry and fridge" party and just sort of throw stuff together that sounds good. This has worked out quite well in the past and today is no exception!

Mexican-Style-Quinoa

(makes 2 servings)

What you need (use organic whenever possible):

• 1/2 Cup Quinoa

• 1 cup of veg or chicken broth (to cook the quinoa in)

• 1 small cucumber chopped into small pieces
• 1 Avocado, sliced into small chunks

• Handful of cilantro

• 1 cup of Chickpeas (I used canned organic)

• Salsa**

1. Cook your quinoa following the directions on the bag. Generally you bring your quinoa to boil with the broth, then bring to a simmer once boiling and cover for 15 minutes. I always like to cook my quinoa in low-sodium broth instead of water because I have found it makes it taste better!2. Let your quinoa cool down before you add your ingredients. Throw it in the fridge for about 20 minutes.
3. After its cooled down, add your sliced cucumber, chickpeas, cilantro, avocado and salsa and mix together. 
4. This makes 2 servings so share with a loved one or do what I did and save the other half for lunch tomorrow!

**This is the salsa I used, if you live in Texas I HIGHLY recommend it. It's delicious!

Leave me a comment and let me know what you think if you try this recipe!

Courtney

Real Foodeas: Quinoa Tabbouleh

This quinoa is so good I have made it twice in the past 4 days. I can't stop eating it! The good news is not only does it taste good but it's also good for you! Full of detoxifying lemon, immune boosting garlic, and onion (said to be a great cancer fighter). Not to mention parsley that inhibits tumor formation, attacks free radicals, improves digestion, balances your hormones and cleanses the blood (food babe)

I "Courtney-fied" this recipe from the ever incredible FoodBabe. Her recipe can be found here. 

Quinoa Tabbouleh 

(makes 4 servings)

What you need (use organic whenever possible):

• 1 Cup Quinoa
• 1 small cucumber chopped into small pieces
• 1 bunch Parsley
• 1/2 can- 1 can Chickpeas 
• 1/3 cup chopped mint leaves
• 1/3 cup chopped basil
• 1 cup cherry tomatoes
• 1/4 yellow or white onion
• 1 clove of finely chopped garlic
• 1 tbsp olive oil
• juice of lemon
• 1/2 tsp pink salt
• 1/4 tsp cracked pepper

Optional: Avocado, shredded carrot, parmesan cheese 

1. Prepare quinoa as directed on the package

2. Put the quinoa in the fridge to cool down. Mix all the ingredients together while the quinoa cools

3. Add all the ingredients into the quinoa and serve! (sidenote: this quinoa tastes even better after sitting in the fridge for a few hours, so I like to make this the night before and eat it for lunch the next day. It makes for a great "fast food" meal you can take with you to work or class)

Feel free to get creative with it and add in additional veggies. Yesterday for lunch I added in sliced avocado, shredded carrot, shredded broccoli and a little organic siracha on top. It was delicious! (see below)

If you have Instagram, don't forget to follow me! I post pictures of most of the food I make on there: Insta name: CourtneySwan

To your health!

Courtney