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Reducing Food Waste in Foodservice
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect…
Recipes
July 1, 2014
Photo: apathyduck
Try the latest healthy grain trend in your own kitchen with this healthy and delicious salad recipe, abundant in protein and fiber.
Serves 8
4 cup cooked sprouted quinoa (try Tru Roots brand)
½ cup apricots, chopped and dried
½ cup golden raisins, refrigerated and soaked overnight in tea
½ cup small red bell pepper, diced
½ cup red onion, minced
½ cup fennel, small dice
½ cup seeded cucumber, small dice
¼ cup mint, minced
2 tbsp parsley, minced
¼ cup Kalamata olives, sliced
½ cup almonds, toasted
¼ cup + 2 tbsp lemon juice (about 21/2 lemons)
2 tbsp + 2 tsp almond oil
1 tsp fine sea salt
Zest of 2 lemons
Ground black pepper to taste
Cook sprouted quinoa per package directions and cool to room temperature.
Combine all ingredients above in large bowl and refrigerate.
Calories: 250kcal
Fat: 11g
Saturated Fat: 0.5g
Cholesterol: 0mg
Fiber: 5g
Protein: 6g
Carbohydrates: 36g
Sodium: 310mg
Potassium: 306mg
October 16, 2018 by Doreen Garelick, Dietetic Intern
Our intern Doreen attended a food waste summit for restaurants and compiled these tips to help food service operators redirect food waste from landfills.
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