Our Basecamp registered dietitian, Jamie, brings you easy-to-follow tips and tools to help you stay on your path nutritionally. Each week we rotate between live, online classes to personalized videos from Jamie and great tips to challenge you to explore new food opportunities.

Quinoa Salad

Prep Time: 10 mins | Cook Time: 20 minutes | Serves: 6

Ingredients

4 c. cooked and chilled quinoa

1 can (15 oz) garbanzo beans, drained and rinsed

1 English cucumber, deseeded and chopped

½ c. fresh parsley, chopped

½ c. fresh mint, chopped

1/3 c. red onion, chopped

½ c. Pistachios, shelled and chopped

½ c. feta cheese, crumbled

¼ c. olive oil

Juice of 1 lemon

½ tsp salt

¼ tsp black pepper

Directions

• Cook quinoa according to package directions, fluff with fork then place in the fridge until fully cooled.

• Wash and dry all produce. Prep all ingredients, add to large bowl, then stir until combined.

• Serve immediately or store in an airtight container in the fridge for up to 4 days.

Tips and Substitutions

• Cook the quinoa the day before and store in fridge until ready to use.

• Quinoa is a nice high fiber, high protein, gluten free grain option, however, bulgur wheat, farro or barley would also work great in this salad.

• Additional flavor add-ins could include avocado, blueberries, blackberries or strawberries.

• Roasted and salted sunflower seeds, pepitas (pumpkin seeds), or almonds would all work in the place of pistachios.

• Serve as a stand-alone salad or as a side to grilled chicken

Nutrition: Serving 1/6th of recipe or 1.3 cups. (per serving) Calories: 399, Total Fat: 20 g, Sat Fat: 4 g, Sodium: 374 mg, Carb: 44 g, Fiber: 9 g, Protein: 14 g.

Recipe from Jennifer Aniston's Quinoa Salad with some adaptations offered.

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