COVID-19 and Vaccine Information
Masks are still required in healthcare settings per CDC and state health department guidelines.
June 23, 2021 | Videos | Recipes | Healthy You
Patriotic side dish
This red, white and blue quinoa salad is potluck perfection and it’s great for any summer gathering. The combination of fresh fruit, crunchy almonds and nutty quinoa is an unexpected delight.
Serves 6
Salad:
Dressing:
Prepare quinoa according to package directions. Fluff and place in a large serving bowl. Allow to cool to room temperature.
In a medium bowl, whisk together maple syrup, lime juice and chopped mint until well combined. Pour dressing over cooled quinoa stirring well until combined.
Gently toss in trimmed strawberries (raspberries) and blueberries (blackberries) and toasted nuts to cooled quinoa. Serve at room temperature or chilled.
To toast nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring until lightly browned and fragrant (about 2-3 minutes).
Nutrition Facts (per serving):
350 calories, 17g fat, 40g carbohydrates, 7g fiber, 12g protein
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.
This red, white and blue quinoa salad is potluck perfection and it’s great for any summer gathering. The combination of fresh fruit, crunchy almonds and nutty quinoa is an unexpected delight.
Serves 6
Salad:
Dressing:
Prepare quinoa according to package directions. Fluff and place in a large serving bowl. Allow to cool to room temperature.
In a medium bowl, whisk together maple syrup, lime juice and chopped mint until well combined. Pour dressing over cooled quinoa stirring well until combined.
Gently toss in trimmed strawberries (raspberries) and blueberries (blackberries) and toasted nuts to cooled quinoa. Serve at room temperature or chilled.
To toast nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring until lightly browned and fragrant (about 2-3 minutes).
Nutrition Facts (per serving):
350 calories, 17g fat, 40g carbohydrates, 7g fiber, 12g protein
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.