Enjoy the long holiday weekend with family, friends, travel, sunshine and a yummy Memorial Day BBQ!
But friends, can we agree to say farewell to the traditional BBQ fare of processed chips and dips, white bread buns, mayo-drenched coleslaw or potato salad, and sugary drinks?
If you want to keep that glowing youthful energy, it is time to cut out the CRAP: Chemical preservatives, GMO's, high amounts of sugar, and processed foods. The good news is that there are lots of yummy and healthy alternatives – so that your next BBQ menu is full of fresh fruits, vegetables, whole grains, organic meats and naturally sweet treats!
To get you started, here is one of my favorite recipes for Quinoa Taboulleh!
Packed with protein, this salad can easily be a side dish or live on its own as a main course for your vegan and vegetarian friends.
Recipe Inspiration: CLEAN
- 2 cups cooked quinoa (I used rainbow quinoa, a combination of red and white grains)
- 1/4 cup currants
- 1/4 cup chopped raw almonds
- 1/2 cup diced carrots
- 1/4 cup chopped mint
- 1/4 cup chopped scallions
- 1/4 cup chopped parsley
- 1/4 cup lime juice
- 1 teaspoon agave
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 cup olive oil
Mix all ingredients in a bowl and let sit for at least 20 minutes before serving to allow the flavors to blend.
Note: I did all of the chopping and dicing in a food processor.