Quinoa Salad
By Connor Forbes
I’ve been on a bit of a health kick as of late. Counting my calories. Running. Doing the things I have always known I should be doing but didn’t. I liked beer too much. And running is so dang hard.
But I have been trying to lead a healthier life. Mostly so that I feel like my impending end is not so near. But also because I want to stay up with my kiddos. They are full of life and energy and I want to be able to match them as much as I can.
I was also an athlete growing up, and letting myself go was always something I felt a bit guilty about. Especially knowing it didn’t have to be that way. All of that long winded explanation to say, I have a great quinoa salad recipe for you to try. It is healthy, filling and less than 300 calories. I ate it as an after run snack. But it would likely pair perfectly with Chef Joanna’s Roasted Cauliflower with Pine Nuts and Raisins. So, let’s make a quinoa salad.
Ingredients
- 1 cup quinoa
- 1 roma tomato, diced
- 1/4 cucumber, diced
- 1/4 red onion, diced or sliced
- 2 tbsp cilantro
- 1 tbsp red wine or rice vinegar
To Make
Make the quinoa to the instructions on the bag. Usually, it’s about 2 cups water to 1 cup quinoa. Simmered for 15-20 minutes. But double check the bags recommendation. For a cold salad, place quinoa in fridge for 2 hours before finishing the rest of the salad. For a hot version, go ahead and skip the refrigeration step. I prefer the cold version, personally. In a bowl, combine the quinoa, tomato, cucumber, red onion, cilantro, and vinegar. Mix. And you are ready to EAT!
If you would like more easy recipes, visit www.zapinin.com/food.
