Sherry’s Quiona Salad with Lemon and Herb
This month I want to highlight Sherry Coleman Collins, MS, RDN, LD, an award-winning Outstanding Dietitian and champion of mental, spiritual and physical health. She helps you navigate and make sense of the mess of nutrition information available while living a whole-hearted life!
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- 1 cup quinoa
- 2 cups water
- pinch of salt
- 1/2 cup frozen edamame thawed
- 1/2 red pepper diced
- 1 can chick peas drained and rinsed
- 1/2 cup roasted peanuts
- Juice and zest of one lemon
- 2 Tablespoons olive oil
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh pineapple sage or sub parsley if you don’t have pineapple sage
- salt and pepper to taste
Ingredients
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- Cook the quinoa in the water with a pinch of salt until done, about 20 minutes, then leave covered while you prep the rest.
- Toss all ingredients together and serve or refrigerate for 2 hours or up to overnight.
I love my life! I have a passion and a purpose to share my recipe for health and happiness with RDNs and others – maybe even more so now that I’ve officially retired. If you want to learn what I discovered through coaching 1000 people over 9000 hours check out my final post, “Live Like This Is Your Last Day. Someday It Will Be!”
“THANK YOU for sharing years of your energy with us (with ME). Several years ago, I attended a seminar you taught, and I got some great ideas so I subscribed to Abundant Mondays and I’m so very happy I did. You make a difference in my life even though we have never met. I continue on my journey to adjust and adapt to the changes life brings and to remain positive and a positive influence. With your help.” -KJ