Alyssa: "I'm always starving unless I eat a whole lot of carbs with each meal"
Nigel: "You should try quinoa"
Alyssa: "Quinoa is disgusting...I want good food"
Nigel: "Not only is it DELICIOUS, it's good for you!"
Alyssa: "I don't believe you."
Nigel: "Try this recipe."
Quinoa Salad
Serves: 2-4 people, depending on what you're eating it withPrep time: 5 minutes
Cook time: 15 minutes
Cooling time: a few hours but feels like forever when you're hungry.
Your Shopping List:
1 cup quinoa, rinsed and drained
2 cups low sodium vegetable broth (or chicken broth, or water - you may just add more salt after)
2-3 cloves of garlic, minced or crushed
2 Tbsp Extra-Virgin olive oil
1/4 cup lemon juice, the fresher the better
1/2 English cucumber, diced
1 medium pepper (red, orange, or yellow), diced
1/2 pint of cherry or grape tomatoes (optional)
1/2 pint of cherry or grape tomatoes (optional)
1/2 cup red onion, diced (optional)
1/4 cup feta, crumbled (optional)
oregano, to taste
salt & pepper, to taste
What to do with it:
- Add quinoa to a medium saucepan and bring broth or water to a boil.
- Cover and reduce heat to low, allowing the quinoa to simmer.
- Set timer for 15 minutes, because the quinoa will be done after about that much time.
- If you haven't already, now is a good time to cut up the veggies.
- Once the quinoa is cooked, add the garlic and olive oil and then mix it up. Transfer to cold bowl.
- To cool your quinoa, stick it in the fridge or freezer.
- Once cool, add the rest of the ingredients!
- EAT it up.
Taste your salad along the way! The first time I made it, I measured out ingredients but I don't do that past the cooking of the quinoa stage. I possibly add more or less lemon juice than I wrote... I will never know/have the patience to measure it.
My reaction...
and I hope you will be too :)
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