Healthy Italian Quinoa Salad

It's a constant struggle between Target's candy isle and I. I want to be healthy, its wants me to eat an endless amount of Sour Patch Kids and M&Ms. Let's just say the candy isle wins every time -damn!!

As I sit here, typing away, and eating the very same Sour Patch Kids that won me over at Target, I realize my plans of getting healthy this summer have not been going as planned. It was so bad, I had to get some help from the amazing Kelly Rizzo -once again- for a healthy recipe I could try to help me jump start my new and improved healthy lifestyle. When she recommended this quinoa salad, I was hesitant having never tried quinoa before, but once I tried it for myself it was love at first bite!

I'm really starting to believe that this whole getting healthy thing might not be so bad after all! You all have to try this recipe - not only is it delicious, it's perfect for the warmer days that we have coming up!



1 cup quinoa (any kind -white, red, multi)
2 cups low sodium organic chicken stock or vegetable stock
1 cup baby spinach and arugula mixture
1/2 cup quartered cherry/grape tomatoes
1 bell pepper (perf red or orange for color) diced
3/4 cup mushrooms (any kind, but I prefer Baby Bella) chopped
1/4 cut Extra Virgin Olive Oil- High quality
Just and zest of lemon
Seaver basil leaves
Salt and peper to taste
Gran Padano/Parmeggiano Reggiano cheese, grated

Cook quinoa according to the package instructions, substituting chicken or vegetable stock for warted, once quinoa is cook and has absorbed all liquid, keep heat on simmer, add all veggies, oil, lemon juice, zest, and salt and pepper. Stir until mixed well and begins start to soften just a bit. About 3 minutes or so. Transfer to bowls and sprinkle some cheese on top.

Makes 4 servings