It’s by far the hottest summer here in New York, where I live. And in this heat, I doubt any of us are in the mood to spend a lot of time in the kitchen to make something healthy.
These are the days that I look for simple and easy recipes to keep me fueled. In the summer, I usually gravitate towards meals that are light and refreshing—I’m sure I’m not the only one.
Eating healthy in the summer heat is just one of the reasons I think you’ll love this grilled salmon and quinoa salad infused with cannabidiol (CBD). If you’re trying to avoid red meat, consider salmon. Not only is it great due to its high nutritional value, but salmon is also the perfect fish to grill and cooks up pretty quickly.
Meanwhile, quinoa is one of my go-to superfoods that’s so easy to prepare. Plus, I love the hint of nutty flavor that it has. (Side note: It also makes a good porridge ... just sayin’.) It also cooks faster than brown rice and most other grains do. This is why it’s my first choice of carbohydrate when I don’t want to spend a lot time in the kitchen.
Meanwhile, incorporating just a few drops of your favorite CBD tincture into this recipe will help increase its nutritional profile.
As a cancer survivor, natural food chef and fitness specialist, I pay extra close attention to what I put in my body—and you should, too. Remember that when you’re considering which CBD tincture to buy, just as you do with food, read the labels. Make sure there’s nothing questionable in the ingredients list and if in doubt, don’t be afraid to contact the company to ask for lab test results so you know exactly what’s in your tincture.
Besides CBD, this recipe boasts a number of nutritional ingredients including:
*Leftover quinoa without dressing keeps well, refrigerated for up to 5 days in an airtight container. So, feel free to make extra to have on hand for your next meal. Just make sure to cool completely before storing.
Photo credit: Tito Dudley aka. Chef T
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