Bone Broth Quinoa Salad Recipe
The holiday season was CRAZY for me. I went on three trips, had some foodie friends visit, and have just been going crazy. But now, I feel absolutely disgusting. In November, I ate my way through Portugal and tried ALL THE FOOD. It was my first solo trip and when I made new friends at the hostel I didn’t want to be rude and decline any invitations to go out to eat (at least that’s what I told myself) so I ate like a maniac during my trip there.
As I was munching my way through Portugal, I thought it would be just like my study abroad Europe trip when I was 21. I ate whatever I wanted because I was walking all over the place, European style, so I was burning all those extra calories. I guess I didn’t realize how quickly your metabolism changes from your early 20’s to your later 20’s because my body did not give me the same luxury of waking up feeling skinny. But was it worth it? Yes, completely. I don’t think you should ever compromise enjoying a trip just to give yourself a big pat on the back that you ate perfectly healthy in a foreign country. A slight deviation from healthy eating in Portugal would have been just fine if I didn’t have 2 foodie friends that came to visit pretty much right after I landed back in South Africa. When foodies come to visit South Africa, I have a loooong list of my favorite restaurants and treats to introduce them to. And of course, I am also enjoying the food with them.
Fast forward to last night, and I realize that I haven’t had a green drink or even a home cooked meal for 2 and a half weeks. No wonder I feel disgusting. Thankfully, it all changed when I made a new recipe that will DEFINITLY be added to our rotation of meals. It was absolutely delicious, light, fresh, and stupidly healthy. It’s also very simple to make and quick to put together. **I wrote this post a few weeks ago, and this dish has definitely become a staple and one of the easiest/healthiest dishes to put together**
QUINOA WITH BONE BROTH AND VEGETABLES!
The ingredients you will need include:
1.5 cups of Quinoa
2 cups of organic, free range bone broth (can add more if the quinoa is still crunchy and the liquid has dissolved)
Honey Lemon Vinaigrette:
Raw, organic Apple Cider Vinegar
*if you don’t have the ingredients for this vinaigrette
, this recipe is also great with balsamic vinegar 🙂
As always, you can change these ingredients around to what you have available/what you like. If you don’t like onions, swap them out for tomatoes. You can always use water or a vegetable stock instead of bone broth to make this meal vegan. This was actually my first time cooking with bone broth because I finally decided to listen to all the rave health reviews and try it out. And it was actually absolutely delicious and added a really nice flavor to the quinoa.
Make sure you soak or rinse the quinoa to remove the natural coating which makes quinoa taste bitter!
- Put about 1.5 cups of quinoa with 2 cups of bone broth into a medium size sauce pan with a couple of pinches of salt. Bring to boil.
- Lower heat and cook, covered, for about 15 minutes. Check and see how it progressing. You may need to add more bone broth if the bowl is getting dry and quinoa is still crunchy.
- While the quinoa is cooking: Chop up peppers, cucumbers and onion into small pieces. I usually do about ½ to 1 cup of each.
- Let stand, covered, for 5 minutes: Remove the pot from heat and let stand for 5 more minutes.
- While Quinoa is standing, make the honey lemon vinaigrette!
- Vinaigrette: Mix together a little less than ½ cup olive oil, fresh lemon juice from one lemon, 2-3 tablespoons of apples cider vinegar, 3 tablespoons of organic honey, garlic salt to taste. Mix well!
- Mix the veggies into the quinoa. Add dressing and mix.