Quinoa...

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 mixed.

Then taste tested.

Yum.

I can't wait to try more quinoa recipes and different vegetables!