Holiday Sides with Quinoa and Lintel

Here are two absolutely healthy simple yet delicious sides/salads to go with any Holiday dishes. Let’s get into them without further ado

Quinoa-Grilled Zucchini


  • 1/2 cup organic quinoa: half white, half red
  •  1 cup water
  •  1 medium green zucchini, cut lengthwise in three
  •  1 clove garlic, smashed
  •  1/2 tbsp. olive oil
  •  1/2 tbsp. fresh lemon juice
  •  1 tbsp. salt

  • Method: Bring a medium pot of salted water to boil. Add the quinoa and cook until tender. Drain and let cool. Meanwhile, preheat a grill. Drizzle the zucchini on both sides. On a cutting board cut the zucchini in to coins. Transfer in to a bowl and mix with olive oil, garlic, lemon juice, and a pinch of salt. Let it sit for 10-15 minutes. Mix with cool quinoa. Taste for adjustment and add the juice if desired.



  •  3/4 cup small brown lentil, picked and washed
  •    1+1/2 cups water
  •  2 medium, ripe avocados
  •  1/2 tbsp. lime juice
  • 1/2 jalapeno
  • Salt and black powder pepper as desired

  • Cook lentil till tender (but not mushy). Drain and cool. Peel , pit and dice avocados. In a medium bowl combine avocadoes and lentil. Season with lime, salt and pepper. Garnish with jalapeno

Have a Safe and Happy Holiday!

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