Quinoa is such a crazy grain. Are you a rice? Are you a pasta? I can use you as cereal? Say what?!
Needless to say my love for quinoa abounds, especially as a vegan who looks for protein from non-animal sources, quinoa is like the little black dress of my cabinets. Dress it up, dress it down. Here, we are accessorizing our staple with shiny sandals and a laid back fancy necklace. It’s a throw it on deal, simple and stunning.
This dish came to be like my favorite outfits, throw it all in and see how it looks (or in this case, tastes), adjust until comfortable and just live in it. I love cooking a big batch of quinoa and using it in a little bit of everything. Only recently have I discovered the magic of quinoa as cereal. How didn’t I know about this by now? Fruit, almond milk, quinoa, done. Full until lunch ( a requirement if you’ve eaten all of your work cubicle snacks) and hardly any work involved. I got lucky and found apricots and strawberries on sale, but feel free to throw in whatever you have on hand.
Throw on a summer dress and throw together this salad friend, it’s patio eating time!
- 1 cup chopped strawberries
- 1 cup spinach, raw
- 1 cup apricots, sliced
- 2 cups quinoa cooked
- For the dressing:
- 2 tablespoons balsamic vinaigrette
- Juice of 1 lemon
- Combine all salad ingredients in large bowl, tossing to combine. Whisk together dressing ingredients and pour over salad, to taste, tossing to coat thoroughly.
- Would also be great with almonds or a handful of toasted walnuts.