Ok, I know what you’re thinking….”Really, Gina, the best? I mean, come on, how could it be the best?!”. Let me preface this post by telling you that ever since I was a young girl I have been obsessed with olives (black, green, I don’t care) and anything pickled (I can only imagine what I will crave when I’m pregnant. I have this feeling I will be making Nick go for grocery runs to get me some pickled beets. Seriously, I just know it). Last year around this time our neighbor Katie came over with an amazing quinoa salad. I took one bite and instantly fell in love. I realized it was the combination of cucumber and dill that really grabbed hold of my taste buds, and sent me to heaven on Earth (haha, like that?!). When I asked her for the recipe she basically just gave me the list of ingredients and told me she just adds everything together, without measuring. Well, as strange at that sounds, when I tried it for the first time last year, it worked! And of course when I tried it again this year, it worked again (who doesn’t love a recipe that involves zero measuring?!). Of course, I know there are a handful of people who get some anxiety when a recipe doesn’t tell you exactly how much of each ingredient to use, therefore I’ll provide some measurements for you (and I will use these to come up for an estimate for the nutrition facts).
** When you make this recipe yourself be sure to add more or less of certain ingredients, based on your own preferences. **
NOTE: If you are following a low FODMAPs diet, you’ll be pleased to know this is low FODMAPs. Enjoy!
|Estimated Nutrition Facts for 1/5th of recipe
Nutrition Highlights: Good source of protein, iron and fiber, and an excellent source of vitamin A
Other Nutrition Highlights
– The fats from the olive oil help you absorb both the lycopene and beta carotene.Do you ever eat tomatoes, carrots, sweet potatoes, etc. by themselves? You should always include a bit of healthy fats to help promote the bioavailability (absorption) of their disease-fighting nutrients! Another way to promote bioavailability is to cook these foods.
Question: Which ingredient would you add more or less of, to make this recipe fit your unique taste preferences?