Quinoa Yogurt Salad Recipe

How many of you take the time to educate yourselves about eating healthy? I didn’t start to take an interest in what I was eating until 8 years ago when I hit the ripe age of 60. Now that I’m officially a senior citizen and having aging health problems, I’ve really taken the time to educate myself on healthy eating.

I’ve always enjoyed eating yogurt but Quinoa is something I’ve been learning about. I didn’t incorporate Quinoa into my diet until last year and I’m always looking for new recipes that incorporate it as an ingredient.

Today’s guest post recipe is courtesy of Chef, Anthony Stewart, Executive Chef at Pritikin Longevity Center + Spa and makes 4 servings.

Quinoa Yogurt Salad Recipe

½ cup uncooked quinoa
5 scallions
16 ounces nonfat plain Greek yogurt
2 teaspoons red wine vinegar
2 teaspoons lemon juice, freshly squeezed
1 cup cooked garbanzo beans (use no-salt-added canned varieties)
2 tablespoons raisins
Lemon peels (optional)

Bring quinoa and 1 cup water to a boil in a medium saucepan. Reduce heat to low, and cover and simmer until tender and most of the liquid has been absorbed, about 15 minutes. Fluff with a fork. Let cool.

Peel skins off scallions and trim off root ends. Slice thinly and place in medium mixing bowl. Add yogurt, red wine vinegar, and lemon juice, and whisk until combined. Gently stir in garbanzo beans, quinoa, and raisins.

Garnish with lemon peels, if desired.