NUTRIBULLET Original - Page 49

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GOOD GRAIN SIDE DISHES
Veggie Potato Salad
• 24 small red potatoes
• 2 ears of sweet corn
• 3 stalks celery
• 2 carrots
• 1 yellow pepper
• 1/4 cup of olive oil
• 1/4 cup of balsamic vinegar
• 1-2 cloves of garlic
• 2 sprigs of fresh thyme
Preparation:
1
Steam 24 small red potatoes and 2 ears of corn until soft.
2
Chill corn and cut kernels right off of the cobb into the bowl.
3
Chill and quarter the potatoes and place in bowl.
4
Chop 3 stalks of celery and add to bowl.
5
Chop 2 raw carrots and add to bowl.
6
Chop one yellow pepper and add to bowl.
7
In Short Cup combine ¼ cup of olive oil ¼ cup of balsamic vinegar, 1-2
cloves of garlic and 2 sprigs of fresh thyme. Blend until smooth.
8
Pour the mixture over the ingredients in the bowl and toss together.
9
Chill.
Quinoa “Stuffing”
• 2 cups cooked Quinoa
• 3 stalks celery
• 2 carrots
• pinch of sea salt
• dried cranberries
Preparation:
1
Prepare 2 cups of your favorite Quinoa and add to a bowl while still warm.
2
Chop 3 stalks of celery and add to bowl.
3
Chop 2 raw carrots and add to bowl.
4
Add ¼ cup (or more to taste) of dried cranberries and add to bowl.
5
Sprinkle with Himalayan Sea Salt and serve.
Alternative: To create more of a wintertime comfort food – add all ingredients
to a casserole dish and bake at 350 for about 25 minutes.
Quinoa Tabouli
• 2 cups cooked quinoa
• 1/2 medium onion, minced
• 2 cloves garlic, press or chopped
• 2 cups fresh parsley
• 1 medium tomato, chopped
• 3 TBS extra virgin olive oil
• 1 TBS fresh lemon juice
• sea salt and pepper to taste
Preparation:
1
Add 2 cups of cooked quinoa to a bowl.
2
Place onion, garlic, parsley and tomato into the Short Cup and pulse until all
of the ingredients are chopped/minced.
3
Pour this mixture over the quinoa.
4
Add olive oil, lemon juice and salt and pepper to the other ingredients and
toss together.
5
Refrigerate.