Recipe of the Month
Lunch box: Quinoa Pasta Salad
By: Anti Nelly Soto-Hernandez, M.D.
Owner CrossFit Kids and teens at EFCF
1 can Organic Chickpeas
dry dill, green onion, and or cilantro
Bring water to boil in 2 separate pots, add salt to taste. Pot 1- quinoa pasta, and Pot 2- vegetables. Cook until soft. Drain water and set aside.
Mix pasta and vegetables,
Drain chickpeas and add to pasta and vegetables.
Squeeze 1/2 lime, add olive oil, and pepper to taste.
Serve in separate meal prep containers.
Add a fresh slice of avocado.
Garnish with green onion, cilantro and/or dry dill to your preference.
May store for the next few days. It will be ready to go on the lunch box!
This recipe is vegetarian, gluten-free, low fat and delicious!
If you like a higher protein content/ratio, you may add chicken, egg, beef, tofu, pork, or fish.