Flavorful salad packed with many of the nutrients your body needs. Extremely easy to make and very filling. Perfect for either lunch or dinner and low in calories as well. It’s definitely a winner for me. This is what you need:
For the quinoa:
1 cup of cooked quinoa
1 cup of chopped asparagus
¾ cup of cooked small white beans
1 cup of chopped bell peppers (I used red and yellow to give it some color)
1/3 cup of dried cranberries
Chopped scallions to garnish
Extra virgin olive oil
For the creamy mushrooms:
2 cups of mushrooms (cut in four)
½ cup of finely diced bell peppers
1 small garlic clove (minced)
1 tbsp. of almond butter
¼ cup of unsweetened almond milk
¼ tsp. of paprika
1 tsp. dried parsley flakes
-Place a non-stick skillet over medium-high heat, add a little olive oil and sauté the asparagus, add salt, pepper and the small white beans, let it cook for about 5 minutes or until asparagus soften. Let it cool, and mix in the quinoa, peppers and cranberries. Season with a little oil, salt and pepper
-To make the mushrooms, place a skillet over medium-high heat, add a little olive oil and caramelize the bell pepper and garlic. Mix in the almond butter and stir, making sure is evenly distributed, and it doesn’t stick to the skillet. Add the mushrooms, followed by the almond milk, spices, salt and pepper and let it thicken for about 5 minutes mixing constantly.
-Place the quinoa on your dish and the tasty mushrooms on top. Garnish with some scallions.
Serves about 6
About 271 calories per serving.