This recipe is simple and easy, yet tasty and packed full of nutritious goodness. You can add any other fresh veggies from your garden or farmers market as well, such as fresh chopped kale or grape tomatoes.
Ingredients:
2 tbsp olive oil
1 cup chopped onion
1 tsp minced garlic
2 1/2 cups quinoa, soaked and rinsed ( I used a blend of both red and white)
3 cups vegetable or chicken broth
1/2 tsp Himalayan salt
1/2 tsp porcini salt (get mine here.… handcrafted with wild Wisconsin gourmet porcini!)
1 1/2 cups tomatoes, chopped
2 tbsp chopped fresh parsley
2 tsp chopped fresh thyme
2 tbsp lemon juice
4-6 oz feta cheese, crumbled
1 ripe avocado, chopped
1/3 cup cucumber, chopped
1/3 cup bell peppers, chopped small (orange, yellow, red, and/or green)
1 can hearts of palm, sliced into rounds
Directions:
Heat the olive oil in a saucepan over medium heat. Add onions and garlic, and cook for 5 minutes or until translucent.
Stir in the quinoa, broth, and salt.
Bring to a boil and then reduce heat to a simmer. Cook for about 15 minutes, or until all the liquid is absorbed.
Remove from the heat and stir in tomatoes, parsley, thyme, avocado, cucumber, hearts of palm, peppers, lemon juice and feta. Serve warm and enjoy!
Warmly,
Megan (Kerkhoff) Normansell, CHC, AADP, CFH
Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide
Follow me on Facebook and Instagram for more recipes and healthy living ideas!
Interested in healing your body naturally?
Get the answers you’ve been searching for, and heal your body for good… naturally. We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here.
http://www.aayushealth.com – megan@aayushealth.com – 920-327-2221
Copyright Megan Normansell 2019 All rights reserved.
A fairly uncommon but interesting Pheasant Back mushroom (cerioporus squamosus) look-alike, Neolentinus lepidius, is commonly known as the Train Wrecker. From afar, the earth-toned feathered patterning on the cap may have you convinced you’ve spotted a Pheasant Back. It’s had me momentarily confused! Once you get closer you’ll notice the distinct differences, beginning with the observation that this mushroom has gills, where a pheasant back has pores. Where pheasant backs have a distinctive cucumber/watermelon scent, the train wrecker has a very pleasant, fresh anise aroma to it. Neolentinus lepidius also has a tough, ringed stem with scales that match that of the cap.
Wisconsin Wellness 