Hook
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I help my husband keep his blood sugar balance and today I'm making a super easy and refreshing salad. To make it into a large bowl I add my cooked and cooled quinoa. Cooling complex starches like quinoa or sweet potatoes or lentil pasta in the fridge is one of my favorite tricks. It actually changes their structure to create resistant starch which acts like a super fiber that your body digests much lower. Then I add the cucumbers, onions, jalapenos and drained and washed black beans. Next goes in our sweet chopped peaches, Castelvetrano olives and freshly chopped parsley. For the dressing we're going to keep it super simple with sea salt, black pepper, freshly squeezed lemon juice and a super generous drizzle of virgin olive oil. It gives us all the delicious summer flavors while bringing balance to a healthy meal. Riquísimo!