Quinoa, a protein and fiber rich whole grain with slimming superpowers.
Lentils, a fat burning, protein packed legume.
Jicama, a belly flatenning, C-packed, fiber rich root.
Red Bell Pepper, with A, C, E and Lycopene, a skin loving superfood.
Olive Oil, heart loving and healthful with slimming benefits.
1 C quinoa
1¾ C of chicken broth
1 Clove of garlic, crushed
1 C lentils
2 tsp. Dijon mustard
1½ T fresh lemon juice
1½ T Champagne vinegar
1 T fresh orange juice
¼ C olive oil
S & P
Zest of 1 lemon
½ C diced red bell pepper
½ C shredded jicama
Cook quinoa in broth with garlic. Let come to a boil then simmer covered on med-low for 15 to 20 minutes, until liquid is absorbed. Quinoa should have a "pop" to it when done. Let sit covered for about 5 minutes.
Cook lentils in 3 to 4 C of water. Bring to a boil, then simmer 15-20 minutes. Check for doneness. Should be firm, not mushy. Drain.
Whisk together Dijon mustard, juices, vinegar, olive oil and S & P to taste.
Combine all ingredients in a large bowl.
Be super and enjoy!