Artist Bowl Quinoa Salad

By Jen Paleracio | April 23, 2018

Today I’m sharing my experience with Rouxbe Cooking School. One of the assignments is to practice with our knife cuts. This salad is made with all the diced veggies I made to practice my knife skills. I don’t mind cutting vegetables, I enjoy it. I know not all people enjoy working in the kitchen – and I don’t blame them it’s a lot of work. However, if your goal is to eat better and lose some extra pounds – you have to work in the kitchen. Transformation happens when action is being done. Your food doesn’t have to be complicated – as a matter of fact, the simpler the foods the healthier you become. You want to stay as close to nature as possible to get all the nutrients the body needs. That’s the way to thrive! So let’s start…

 

Recipe:

 

  

 

Jen Paleracio
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Ingredients
  

  • 2 cups cooked quinoa
  • 1 small zucchini, small diced
  • 1 small cucumber, small diced
  • 2 tomatoes, small diced
  • 2 stalks green onions, sliced
  • Juice of one lemon
  • a handful of cilantro
  • salt and pepper to taste

Instructions
 

  • Combine all ingredients in a bowl, stir, set it for 5-10 minutes let the flavor absorbed. Option: sprinkle sliced almonds and dried cranberries. 

 

 

 

This recipe is great for cleansing the body – lemon adds vitamin C that will help boost your immune system. You’ll get all the nutrients more without cooking your veggies.

 

 

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Posted in Recipes, Salads