Healthy Eating: “Everything in moderation, including moderation” – my mantra for life. Check here regularly for recipes I have found to be fun, fresh, and flavorful.

2 Great Recipes from Harumi Yoga. Find our more at HarumiYoga+

Quinoa Salad

Quinoa is great for anyone gluten-sensitive, and anyone looking for light and tasty dish that delivers fiber, protein and calcium.
1 1/2 cups quinoa (washed and roasted until slightly brown)
1/2 tablespoon each of cumin, coriander, sea salt, and onion powder
1/3 cup diced carrots, celery, and red onion
1/3 cup washed and chopped fresh parsley
1/3 cup sunflower seeds
3 cups vegetable stock
Use the widest pan you have. If the mixture cooks in a narrow deep pan it tends to clump up. Add all ingredients into the pan and simmer until all moisture is absorbed. Serve and enjoy!

0_w180_h171_s1 Grilled Summer Vegetables (from Whole Foods)

When eggplant, peppers and summer squashes are in season, use a simple cooking method such as grilling to fully enjoy them and benefit from their nutrients.
Ingredients: Serves 4
1 green bell pepper, quartered
1 eggplant, cut crosswise into 1/2 inch-thick rounds
1 red bell pepper, quartered
1 yellow squash, cut crosswise on the bias into 1/2 inch-thick slices
1 zucchini, cut crosswise on the bias into 1/2 inch-thick slices
2 tablespoons chopped herbs, such as tarragon, thyme and/or basil
2 tablespoons red wine vinegar or sherry vinegar
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Preheat grill to high heat. Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant. Spread out to cool slightly on a large baking sheet.

Roughly chop hot veggies into bite-size pieces and toss with herbs, vinegar, salt and pepper on a large platter. Serve warm, at room temperature or cold.

Cumin-Lime Confetti Salad

Cumin-Lime Confetti Salad

Cumin-Lime Confetti Salad (from Weight

prep time 45 minutes – serves 10
• 30 oz canned black beans, rinsed and drained
• 2 cups shelled, cooked edamame, drained, and cooled (about 12 oz)
• 10 oz. thawed and drained frozen corn kernels (about 1 3/4 cups fresh corn)
• 1 sweet red bell pepper, chopped
• 1 yellow pepper, chopped
• 1 orange pepper, chopped
• 1 medium red onion, minced
• 1/2 cup minced fresh cilantro

• 3 Tbsp fresh lime juice
• 3 Tbsp olive oil
• 1 Tbsp lime zest
• 1 Tbsp kosher salt
• 2 tsp sugar
• 1 tsp cumin seeds

In large bowl, combine black means, edamame, corn, peppers, onion, and cilantro.

In a small bowl, whisk together vinaigrette ingredients. Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.

Note: This salad can be made a day ahead. Just refresh with additional lime juice as needed before serving.

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