I was inspired by Danielle at Sometimes Sweet to eat healthier. She's posted photos of her fridge and how she makes her quinoa and now I can't wait to start.
I have fallen in LOVE with quinoa. It's so so healthy and SO easy. I plan on making it once or twice a week and saving it in the fridge for when I'm ready for it. Then I can mix whatever veggies I want in it.
I said in the post right before this one that we went to the grocery store and I got a bunch of good stuff! Well, I DID! I bought everything for this amazing salad/dish.
It's a take on traditional Tabbouleh.
I used red Inca quinoa. It's so pretty when it's cooked. I followed the directions on the box for cooking. It's a 1:2 ratio (one cup quinoa to two cups water).
I boiled it, covered, until all the water was cooked out.
Then I spread it all out on to a sheet tray and put it in the fridge to cool.
I didn't want the hot quinoa to cook the vegetables.
The vegetables that I used are:
1 English cucumber
8 cherry heirloom tomatoes
4 stalks of celery heart
1/2 cup of shredded carrot
a huge handful of chopped parsley
1 Meyer lemon (my favorite)
(I also cut up some scallions, but I didn't end up adding them)
When the quinoa was cool, I put it all into a bowl to mix.
I added a few tablespoons of olive oil and salt and pepper.
Then added all my vegetables.
Then taste tested.
I can't wait to try more quinoa recipes and different vegetables!