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My Name is Zoe and I am a Quinoa Junkie

Happy, healthy Monday from the Elevate team! 
I have a confession to make………..
I, Zoe, am a quinoa junky!! So, that explains why it shows up in so many of my recipes! Quinoa is actually a seed and not a grain, so it’s the perfect addition to any diet that’s gluten free. One cup of cooked quinoa (that’s a lot!!) contains –
222 calories
4 grams fat
13 mg sodium
5 grams fiber
8 grams protein
as well as manganese, magnesium, phosphorus, folate, copper, iron, thiamine, zinc, riboflavin, B6, potassium, selenium and Vitamin E. That’s a great nutritional bang for your buck!!


2 red or yellow peppers
1 poblano or green bell peppers
3 TBLSP extra-virgin olive oil
1 TBLSP lemon juice
½ tsp salt
¼ tsp dried oregano
1 scallion minced
1 Cup cooked quinoa
1-15oz can low sodium (read labels!!) black beans, drained and rinsed.

1. Cut the peppers in half lengthwise. Place them skin side up on a lined baking sheet. Broil until blistered and charred in places, 10-12 minutes. When cool enough to handle, peel off the skin and dice the peppers. (You can make the recipe simpler by NOT roasting the peppers and just dicing them.)
2. In a large bowl, whisk together the oil, lemon juice, salt and oregano. Mix in the peppers and all the remaining ingredients.

*Thanks to Kate Sherwood, AKA The Healthy Cook with “Nutrition Action Newsletter” (one of my favorite, and most trusted publications) for another healthy recipe!!