Red Quinoa Salad

Or according to Greg; Joakim Noah

This is one of the a few dishes I'll feature soon that were made or prepped all on one day with my lovely cousin Emily. We try to, as often as it makes sense, plan, grocery shop, and cook for the week on Fridays. We love it. There are are a ton of benefits to this strategy.

1. You save money even on your lazy cooking days(it's easier then take out to just pull out something out you've already made!)

2.You find new recipes which you may love that are healthy because you're being more intentional.

3. We get to do it all together! Which if you know Emily and I, it's a guaranteed blast. Dropping dried beans all over the floor was never so much fun!

Directions; Cook quinoa according to directions. Roast cut up and oil brushed sweet potato in over for 30ish minutes at 350(that way you can use olive oil). Gently steam chopped swiss chard(rainbow is my favorite). For best results soak and steam chick peas, otherwise just add canned ones. Add all this stuff together with a good drizzle of olive oil and a bunch of paprika. Just about any other fresh green herb chopped up and mixed in will probably be welcome. I paired this one with spinach on the side but I prefer arugula, nice and peppery.

Little bit about the nutrition; Quinoa is an excellent source of protein as it contains all the amino acids. We finally tried red quinoa and we liked it. It is a little more nutrient dense than white quinoa, in every way, as far as the nutrition label is concerned, and it tasted a little better.