Simple. Healthy. Versatile.
I don’t know about you, but I’m always looking for recipes that are simple, healthy and can be made ahead. This quinoa recipe has a been a staple in my repertoire for years because it serves so many of my everyday needs. I often eat it as a snack when I get home from the gym starving….just toss in a handful of chopped nuts and I’m a happy camper; I send it with my kids for lunch with grilled chicken……a fantastic meal in one bowl; more often than not, I use it as a side dish for whatever is for dinner……..and I’ve even stuffed endive leaves with this quinoa and served it at a party as finger food!
As far as grains go, quinoa is a really good choice. It has a neutral flavor (ie: BORING all by itself) so it will take on whatever herbs/spices you want it to. I love a blank canvas to work with! Quinoa has a lot going for it nutritionally—-high in protein, low in fat, high in antioxidants—-so it makes a great addition to a healthy, whole food, plant based diet.
Often I will improvise if I don’t have all of the ingredients on hand, but want to have a quinoa salad with this tasty dressing. No scallions, no problem! Throw in chopped shallots or even a small purple onion instead. If I don’t have cilantro, I’ll use some chopped fresh parsley, or even chives. You don’t like red peppers? Use chopped cucumbers, or radish. The dressing is so good—-a little sweet from the OJ, flavorful from the cumin and so fresh from the lemon juice—–you just can’t go wrong! It’s all right and it’s all good!