Get back on track after an indulgent weekend with this satisfying and antioxidant-rich recipe.
Quinoa has killer superfood qualities – it's high in plant-based protein, healthy fats, fiber and antioxidants to keep you more full, satisfied and alert for a longer period of time," says Marissa Lippert, RD and founder of the soon-to-open Nourish Kitchen + Table in NYC, who created the recipes in our series. Summer herbs and arugula bring in additional antioxidants and the red chili gives your metabolism an extra tiny boost with some added heat.
Ingredients
Directions
Step 1
Bring quinoa and 2 cups of water to a boil, reduce heat and simmer for 8 to 12 minutes. If there's a little liquid remaining, strain quinoa and place in a mixing bowl.
Step 2
Blanch peas for 6 to 7 minutes until tender. Plunge into ice bath.
Step 3
In bowl, combine peas, arugula, cilantro, mint, scallions, chili and feta. Drizzle 2 tablespoons olive oil, lemon juice, and vinegar on top. Season with salt and pepper, and toss lightly to coat.