Curried Quinoa Salad with Chickpeas

Did you know Quinoa is high in fiber and high-quality protein?

In fact, it contains more protein than any other grain while also packing in iron and potassium.

One half cup of quinoa has 14 grams of protein and 6 grams of fiber.

This superfood is classified as a whole grain and is naturally gluten-free.

Despite the amazingness of this protein-packed grain, I've never been a huge fan of it.

Until now.

I have found a great recipe, and I'm gonna share it with you!

Curried Quinoa Salad with Chickpeas

Makes approx. 6, 1 cup servings

1 cup dry Quinoa

2 cups water

1 Tbs. Hot Madras Curry

1 tsp. ground cumin

1/2 tsp. crushed/ground red pepper (cayenne)

pinch of salt

Combine above ingredients in a loosely covered microwave safe bowl, cook on high for 8-10 minutes (or until most of the water is absorbed) and let stand in microwave. Alternatively, you can cook the Quinoa and water according to package directions, adding spices with Quinoa.) Chill.

In a big bowl, combine:

2 medium carrots, finely shredded

1 can chickpeas, drained and rinsed

3 thinly sliced scallions

2 Granny Smith apples, cored and finely chopped

1/4 cup toasted pumpkin seeds

1/2 cup chopped cilantro

In a separate small bowl, mix

3 Tbs. extra virgin olive oil

1 Tbs. apple cider vinegar

1 tsp. lime zest

the juice of 2 limes

and toss over the fruit and veggie mixture, then mix together with chilled, spiced Quinoa.

Serve over 1 cup of salad greens.

Clean Up Your Kitchen...Eat Clean Egg Strata

I love this 'clean' version of one of my favorite breakfasts! You can't even tell it's healthy for you...it tastes SO good! Perfect for those special occasions when you want a big breakfast. This is was we ate on Easter morning this year!

Eat Clean Egg Strata

Recipe from Tosca Reno's Eat Clean Cookbook

1 lb. lean ground turkey

1 Tbs. EVOO

1 tsp. poultry seasoning

Pinch roasted garlic powder

1 tsp. sea salt, divided

9 egg whites + 3 whole eggs

Dash Tabasco sauce

2 cups skim milk

1 tsp. Worcestershire sauce

1 tsp. dry mustard

1 tsp. black pepper

1 loaf sourdough bread, at least 16 slices, crusts removed

1 cup grated low-fat Monterey Jack cheese

1 small onion, chopped

The night before:

1. Coat a lasagna baking dish with cooking spray.

2. Prepare ground turkey. Heat olive oil in medium-sized skillet over medium-high heat. Add lean ground turkey and cook until no longer pink. Break up any big clumps as the meat cooks. Season with poultry seasoning, garlic powder, and 1/2 tsp. salt. Once meat has cooked, remove it from the heat and pour it into a strainer to drain fat and liquid away. Let sit while you prepare the rest.

3. In a medium-sized mixing bowl, mix eggs, 1/2 tsp. salt, Tabasco, milk, Worcestershire sauce, mustard and pepper. Using a wire wisk, beat egg mixture well until frothy. Set aside.

4. Begin to assemble strata. Arrange one layer of bread slices on the bottom of the lasagna pan. Make sure to cover any bare spots in the pan with a piece of bread. Place half the crumbled meat mixture on the bread. Top with one half of the grated cheese and half of the chopped onion. Repeat layer, again starting with bread. There will be only two complete layers and you should end with grated cheese and onion.

5. When you have created two layers, slowly pour egg mixture over contents of lasagna pan. You may have to give the bread some time to soak up some of the mixture as you go. Cover loosely with tin foil and refrigerate overnight.

In the morning:

6. Preheat oven to 350 degrees. Remove tin foil from strata. Place in pre-heated oven on center rack and bake for 60 minutes. The dish will come out of the oven very puffy and light. Let sit for about 10 minutes before cutting and serving.