If you’ve spent the last few months sipping steamy soups and biting into comforting pasta dishes, your waistline might not be ready to bare it all on the beach. If you’re looking to get back to your slimmer self, here’s a healthy tip that works ¡ª eat a rainbow. Since bright and vibrant-colored foods like fresh veggies are lower in calories and higher in fiber than blah-colored foods like pasta and bread, you’ll lose weight without going hungry.
If you’re bored of a basic green salad, here’s a hearty variation that includes cooked quinoa for added protein and fiber. It’s vegan and gluten-free, and for just 360 calories, each delicious bowl offers 15 grams of protein and 7.8 grams of fiber.
It’s served cold, so it’s the perfect recipe to celebrate the warmer weather. Make it ahead and keep a bowl in the fridge for an easy post-workout dinner or to bring to your next potluck. You can whip up this simple dish in 30 minutes, and it’s so pretty, you can’t help but dig in!
1 cup quinoa, rinsed2 cups water1/4 teaspoon salt1 1/2 cups shelled frozen edamame3 medium carrots, peeled and diced1/2 yellow pepper, diced1/2 red pepper, diced1 cup red cabbage, chopped2 tablespoons sesame oil2 tablespoons rice vinegar3 teaspoons fresh ginger, finely minced1 tablespoon sesame seeds