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Quinoa Salad

Kristy Carruba: Episode 16

“This is one of my FAVORITE Salads AND…Jenn Sherman has eaten it at my house!” – Kristy Carruba

1 cup quinoa (I used low sodium chicken or beef broth instead of water)

1/2 of a large red bell pepper

Juice from 2 limes

1/2 teaspoon black pepper

14 ounce can black beans, drained and rinsed

4 green onions (aka scallions), diced

1/3 cup olive oil

1 teaspoon salt

14 ounce can black beans, drained and rinsed

1/4 cup chopped cilantro (I love cilantro so I use more but if you aren’t a huge cilantro person this works)

1 teaspoon ground cumin (I have substituted using chipotle spice too…YUM)

Prep

Cook
n/a

Ready in
15 m

Directions

  1. Mix all ingredients and enjoy!

Comments

1 whole egg or 3 egg whites

Promix Vegan Pea Protein + B12

1 tsp organic pure Madagascar vanilla extract (or scrape a vanilla bean)

Organic, Unsweetened Almond milk* (you can use any kind of milk you enjoy)

Optional: sprinkle in cinnamon, nutmeg, cardamom

Prep

Cook

Ready in

Directions

  1. Heat skillet over medium – high
  2. In bowl, Mash banana with a fork or a nutribullet if you hate lumps
  3. Mix in eggs
  4. Add 1 scoop of protein
  5. Add in milk
  6. Stir in vanilla /spices
  7. Add grass fed butter or ghee to pan
  8. If batter is too watery add a bit more protein or alternatively almond or coconut flour! You want the batter to have a balance of liquid and thick consistency, otherwise these little guys will break every time you flip!
  9. Turn heat down to medium
  10. – batter in skillet using measuring cup or ladle
  11. Wait for small bubbles on top
  12. Flip (make sure the pan still has a coating of your ghee/butter)
  13. Enjoy, top with pure maple syrup, honey or the “RK way” straight up
 Step your 🥞 Game Up:
 
More Protein: 
  1. add extra protein for a post workout big bag, use plain greek yogurt instead of milk. (I use Siggis, high protein / low sugar / low fat)
  2. Add in Promix Powdered Peanut Butter to the mix and an extra tablespoon of yogurt
 
Travel Tips:
  1. make an extra batch and store in a freezer bag in the refrigerator and eat with your hands on the go as a pre-workout snack!
 
BONUS
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