This bowl of salad was my dinner. It looks little but actually the bulk of vegetables really got me quite filled up. Anyway, I was not very hungry to begin with. It contains 3 colours of vegetables - green, orange and yellow.
Everyone of us should be eating the different colours of fruits and vegetables, 9-10 servings daily. This is because the different colours of vegetables and fruits contain different essentials our body needs. Many may ask what is considered one serving of fruits or vegetables, I would say just eat as much vegetables and fruits as possible. It is not very difficult to include these 2 components into our daily life.
Back to my salad.... There is also the protein factor from quinoa (the grain like looking beads in the photo). Quinoa is a very wholesome food as it contains all 9 essential amino acids our body needs. In addition, this 'grain' is rich in manganese, magnesium, iron, copper, and phosphorous which means that it is beneficial for persons with migraines and diabetics.
RECIPE: Serves 2
- 1/2 cup + 2 tablespoon water
1/4 cup uncooked quinoa - 1 tablespoon nonfat chicken broth
- 1 broccoli
- 1 carrot, grated
- 1 yellow bell pepper, cut into strips
- 1/4 teaspoon dried thyme
- 1/8 cup ginger, cut into strips
- 1/4 cup onion, chopped
Heat the broth into a medium size skillet using medium heat till bubbles appear. Add the onion and ginger and saute until onion is lightly golden.
Stir in broccoli and carrot and continue to saute till broccoli is bright green in colour. Then add the bell pepper and quinoa into the skillet and continue to saute for 1 to 2 minutes. Sprinkle vegetables with thyme and simmer for additional 2 minutes.
Pour vegetables into a plate and topped with a pinch of shredded nonfat cheddar (optional) to serve.
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