A Healthy Recipe for Your Weekend BBQ
It's Memorial Day weekend: meaning BBQ and bikini season have officially begun. Somewhat ironic how those two go together, no? Of course we will be indulging in a burger or hot dog or two, but it's important to have some healthy options on the potluck table as well. So we tapped celebrity nutritionist and New York Times best selling author of The Beauty Detox Foods, Kimberly Snyder, for a summer picnic recipe that would make our mouths water, but keep the beach bodies we've been working towards in check. This quinoa, avocado, and corn salad totally fits the bill. Bonus points for it being unbelievably quick and easy to prepare (just be sure to soak the quinoa over night before you cook).
-3 cups water
-1 ½ cups dry quinoa
-Raw kernels or 2 ears of organic corn (preferably white), shaved right from the cob
-2 avocados, sliced and cut into 1-inch pieces
-3 Tbs. finely chopped red onion
-1 Tbs. fresh lemon juice
-1 Tbs. olive oil
-2 Tbs. Bragg Liquid Aminos or low-sodium tamari
-1 Tbs. brown rice vinegar
*Be sure to soak the quinoa overnight in water and rinse well before using.
-In a saucepan bring the water to a boil. Reduce the heat, add quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10 to 15 minutes). Pour the quinoa through a strainer and set it to the side in a bowl.
-Blend all the dressing ingredients together in a blender until smooth, or simply add them to a small bowl and whisk well with a fork.
-Add the kernels of corn to the quinoa, along with the avocado and chopped onion. Mix well. Pour the dressing on top of the mixture and mix well again.
What are you making for Memorial Day?
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