Our biggest tip to eating well is planning ahead. And with our busy schedules these past few months, planning ahead has been more important than ever. Having healthy snacks and meals on hand, is the best way to prevent those mid-morning and mid-afternoon sugar lows. (You know the ones – you get so hungry, you reach for anything in sight!)
Packing meals and snacks with you, sets you up for success, not setbacks.
This recipe below was developed by our wonderful contributing blogger, Amanda. It’s delicious, easy to pack, and nutritionally sound: it’s full of protein, fiber, healthy fat, and fruit. It definitely gets the RD seal of approval.
Grape, Walnut & Feta Quinoa Salad
A couple of weeks ago we featured a recipe for Roasted Grape Flatbread – showing the versatility of grapes (they're no longer just for snacking!) This recipe also features grapes, which prove to be a sweet surprise in this savory salad.
3 cups dry quinoa
½ cup balsamic vinaigrette (this one by Cynthia Lair of Cookus Interruptus is our favorite)
2 cups grapes, cut in half
1 ½ cups walnuts
1 bunch chopped basil
¾ cup feta cheese (optional)
*It can also be served over bed of chopped arugula for a serving of leafy greens.
1. Cook quinoa in 6 cups water, until water is fully absorbed and quinoa is fluffy.
2. Cool cooked quinoa in refrigerator for 2+ hours.
3. Stir in balsamic vinaigrette.
4. Mix in all other ingredients.
Makes 10 servings.
Enjoy, preferably with those you love.