Romaine Quinoa Mint Salad and Tomato Coconut Soup

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Romaine quinoa mint salad and tomato soup recipe for people with pulmonary arterial hypertension.

Romaine Quinoa Mint Salad and Tomato Coconut Soup

Ingredients

TOMATO COCONUT SOUP

  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1–12 oz can no salt added crushed tomatoes
  • 3⁄4 cup light coconut milk (30 mg of sodium or less per serving)
  • 1 tbsp olive oil

ROMAINE QUINOA MINT SALAD

  • 6 cups romaine lettuce, chopped
  • 1⁄2 cup cooked quinoa
  • Zest of one lime and the juice of 1⁄2 of lime*
  • 1⁄4 cup fresh mint, chopped
  • 1 tbsp sesame oil
  • 1⁄2 tsp garlic, minced
  • 1⁄2 tsp red pepper flakes
  • *Add a splash of orange juice to the lime juice if you like a sweeter flavor

Directions

PREP 15 MIN | COOK 30 MIN | 4 SERVINGS

In a medium sized pot on medium-low heat, add olive oil and chopped onions. Cook onions until golden brown (about 7 minutes), and then stir in garlic. Let flavors combine together (2 minutes), and then add tomatoes. Bring to simmer, lower heat and cover for 20 minutes, stirring twice.

Toss together all salad ingredients in large bowl and serve with soup.

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