The amino acids in protein are the building blocks of all of your and your baby’s cells. It’s especially important to get enough of the macronutrient in the second and third trimesters. In fact, not consuming enough protein in your final two trimesters could increase the risk for low birth weight, which can put your baby at greater risk for high blood pressure, diabetes and heart disease later in life. Great sources of protein include: edamame, meat, poultry, legumes (beans and peas), tofu, eggs, nuts and seeds, milk, Greek yogurt, and the versatile grain used in this recipe--quinoa.
2 cloves garlic
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon agave nectar
Pinch of salt and pepper
5 tablespoons olive oil
1 cup dried quinoa
2 cups reduced-sodium vegetable stock
½ cup shelled edamame
½ chopped english cucumber
½ cup chopped cherry tomatoes
¼ cup diced red onion
¼ cup chopped parsley
1. To make dressing, combine first 5 dressing ingredients in a blender or food processor. Slowly add olive oil while blending to emulsify. Set aside.
2. Put quinoa and stock in a rice cooker or pot and cook until stock is absorbed. Let cool.
3. In a large bowl, combine cooled quinoa and remaining salad ingredients. Add dressing and toss to mix. Serve immediately.
Per serving: (1 cup) 385 calories, 11 g protein, 39 g carbohydrates, 20.5 g fat (2.5 g saturated fat), 51 mg calcium, 3 mg iron, 157 mcg folate, 5 g fiber