Quinoa and Fruit Salad

I’m not a terrible eater, but processed foods and sweets have a bigger place in my diet than I’d like. I started watching my calorie intake using and it’s been a bit of an eye opener. I’m having to flip-flop my lunches and dinners, since right now my dinners are a bit on the heavier side. So, I started looking at lighter meal options, of which the natural choice is salad with a good protein. I’m not big on veggies, so I decided to make one a little fruit heavy:

Romaine lettuce
Quinoa {never knew this was such a high protein source!}
Pomegranate seeds {super food!}

I started out with quinoa. I used water per the instructions on the box, but I think next time I’d try chicken or vegetable stock for a little added flavor. Once cooked I poured in a little olive oil, squeezed out some lemon juice and added a little salt and pepper.

While the quinoa was cooking I de-seeded my pomegranate. Not quite as easy as Kristin made it look. I splattered red juice all over my kitchen, but it was worth it. Sweet enough to almost┬átake the place of actual dessert and kind of fun to eat. After chopping the rest of the fruit, it was time to build the salad. I had forgotten about any kind of dressing, so I just used the creamy poppyseed I had on hand – I may go for a vinaigrette next time.

It was a damn good salad, although I don’t think I could eat it too often due to how sweet it was, but good option to throw in the mix!

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