Name: Grains and Greens Detox Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/4 cup olive oil, divided; 1/2 red onion; 2 garlic cloves, minced; 8 cups of assorted greens and veggies (I used Taylor Stir Fry mix with bok choy, broccoli, snow peas and cabbage and then added 3 cups of baby spinach); 2 cups prepared quinoa; Zest and juice of 2 lemons; 3/4 cup pomegranate seeds; salt and pepper

Ingredients

Scale

1/4 cup olive oil, divided
1/2 red onion
2 garlic cloves, minced
8 cups of assorted greens and veggies (I used Taylor Stir Fry mix with bok choy, broccoli, snow peas and cabbage and then added 3 cups of baby spinach)
2 cups prepared quinoa
Zest and juice of 2 lemons
3/4 cup pomegranate seeds
salt and pepper

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Instructions

Prepare quinoa. You can use frozen or dry. Cook according to package directions.
While quinoa cooks, heat 2 TBS of olive oil in a wok or large skillet over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic, cook 1 minute or until fragrant. Add greens and veggies. If you are using a veggie (like broccoli) that requires a little extra cooking time you may want to throw that in first. Cook until veggies are tender and greens are wilted. Remove from heat.
To the cooked veggies, add quinoa and the juice and zest of 2 lemons and the remaining 2 TBS of olive oil. Season to taste with salt and pepper. Stir in pomegranate seeds.

Nutrition

Serving Size: 1/2 cup
Calories: 333
Sugar: 5.3mg
Sodium: 13.8mg
Fat: 13g
Carbohydrates: 46.8g
Protein: 10g