March is National Nutrition Month ® an initiative run by Academy of Nutrition and Dietetics to get us all thinking about the importance of the food that we eat– a subject that is often top-of-mind for those that are pregnant, postpartum and parenting. For many, with families, work and generally full lives, it is easy to get into a food rut. This March, Minnesota Birth Center is going to be your partner is shaking things up by featuring recipes that are packed with nutrients and easy to prepare, to keep you fueled for your day!
The first recipe is a fresh take on a traditional tabbouleh salad. Packed with greens and other superfoods, it makes for a delicious and satisfying lunch or can be paired with a protein of your choice, such as chicken, avocado, chickpeas, or salmon, for dinner. This recipe is adapted from the Little Broken blog, where you can find many fresh and easy to prepare recipes.
- 2 cups cooked quinoa, cooled (superfood)
- ½ cup finely chopped kale (superfood)
- ½ cup chopped spinach (superfood)
- ½ cup diced cucumber
- 1 tomato, chopped
- 2 green onions, sliced
- ¼ cup olive oil
- 2-4 Tbsp. squeezed lemon juice
- 1 garlic clove, pressed (superfood)
- Salt and pepper
- 2 cups fresh herbs like cilantro, parsely and mint leaves, chopped
- Toss together quinoa, kale, arugula, cucumber, tomato, green onion, and herbs in a large bowl.
- Whisk together olive oil, lemon juice, and garlic in a separate bowl. Pour over the salad and toss to combine. Season with salt and pepper to taste.
- Chill the salad for at least 30 minutes or overnight.
Adapted from Little Broken recipe: