Brain Food: Superfood Salad

If you haven’t given it a try already, allow us to be the first to introduce you to quinoa (pronounced keen-wah). This delightful little superfood is a great substitute for rice and other grains, and is good for the brain too: it’s chalk full of antioxidants to help slow the aging process and even fight off migraines! Make Superfood Salad.

Photo and Recipe courtesy of Iowa Girl Eats

Superfood Salad with Lemon Vinaigrette

Ingredients:

For the Salad

• 1/2 cup dry quinoa
• 1/3 cup red onion, chopped
• 1 orange, peeled and segments chopped
• 1 avocado, chopped
• 1 cup canned black beans, rinsed and drained
• 1 cup pomegranate arils (about 1 pomegranate worth)
• 1 cup frozen corn, thawed
• 1/3 cup cilantro, chopped
• salt & pepper

For the Lemon Vinaigrette:

• 2 lemons, juiced (need 1/4 cup juice)
• 2 garlic cloves, microplaned or finely minced
• dash of sweetener (agave nectar, stevia or white sugar)
• salt & pepper
• 6 Tablespoons extra virgin olive oil

Directions:

1. Cook quinoa according to package directions. Set aside to cool.
2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.