PCRM
HOME  |  ABOUT PCRM  |  DONATE  
Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Aug. 18, 2011

Printer Friendly

Neal's Blog
dotline

Join the 21 Day Kickstart!

Sign up for the 21-Day Vegan Kickstart and receive a wealth of resources and support to improve your diet in 21 days. Starts Sept. 5! Learn more >>

dotline

stepbystep.png

Watch how to make Veggies in a Blanket!

For another easy-to-pack lunch idea, try Veggies in a Blanket! Food for Life instructor Katherine Lawrence will show you how.  View video >>

dotline

To get some tips on having the kids help in the kitchen, click here.

Lentil and Quinoa Salad

Lentil Quinoa Salad 

This salad is a colorful, healthy addition to any meal. With a combination of bell pepper, quinoa, lentils, and celery – it’s a filling salad with a refreshing crunch.

Ingredients

Makes about 6 servings

1 1/2 cups water
3/4 cup rinsed uncooked quinoa
1 teaspoon ground cumin
2 15-ounce cans lentils, drained and rinsed, or cooked from scratch
1 small red bell pepper, chopped
1/2 cup chopped celery or red onion
1/4 cup dried cranberries
1/4 cup chopped fresh parsley
1 tomato, chopped, or 1/2 cup halved cherry tomatoes

Dressing:
1/4 cup lemon juice
1–2 teaspoon minced garlic
1 teaspoon ground cumin
1–2 teaspoons maple syrup, agave nectar, or other sweetener
Freshly ground black pepper, to taste
Salt, to taste

Directions

Bring water to a boil in a medium saucepan and stir in quinoa and cumin. Cover and simmer for 15 minutes. Fluff with a fork, and allow to cool. Gently fold salad ingredients into the quinoa.

Whisk together the dressing ingredients in a separate, small bowl. Fold the dressing into the salad. Chill for several hours.

Add salt and pepper and additional lemon juice. Serve over fresh salad greens, if desired.

Nutrition Information | Per serving (1/6 recipe):

calories: 224; fat: 2 g; saturated fat: 0.2 g; calories from fat: 7.9%; cholesterol: 0 mg; protein: 12.3 g; carbohydrates: 41.1 g; sugar: 7.4 g; fiber: 8.3 g; sodium: 279 mg; calcium: 50 mg; iron: 5 mg; vitamin C: 26 mg; beta-carotene: 453 mcg; vitamin E: 1.1 mg

Recipe from Food for Life instructor Tracy Childs

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 

PCRM

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210
E-mail: info@pcrm.org
Website: www.pcrm.org

Change E-mail Preferences
Unsubscribe

RECIPE OF THE WEEK
Recipe Archives: PCRM and TCP
Online Meal Planner
FAQs About Vegan Diets
FAQs About Nutrition

COOKING CLASSES
Class Schedules
Class Testimonials
Food for Life Kids
Become a Cooking Instructor

FOOD FOR LIFE TV
Video Archive
Core Classes
Food for Life YouTube Channel

DIABETES
Learn the Basics
Facts Sheets and Recipes
Diabetes FAQs
Success Stories

RESOURCES
PCRM Literature
Nutrition's Role in Health
Power Plate
Vegetarian Starter Kit

21-Day Vegan Kickstart
CONNECT WITH PCRM >> Be a fan on Facebook. icon_twitter_kick_gr_85 icon_flickre_kick_85  icon_youtube_kick_85 


If you are having problems viewing this message, click here to view it in your browser.

This site does not provide medical or legal advice. This Web site is for informational purposes only.
Full Disclaimer | Privacy Policy

Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org