Last year, during my
student teaching internship (yes, everything happened during my internship), I
was still nursing and had to pack a nutritious lunch every day. One day my
sister stopped by and dropped off this Tupperware filled with what she called
quinoa salad. I’m not that big on quinoa, I feel it has a bland taste. However,
with added lemon, salt and olive oil; it became something I could work with. I
began experimenting with this salad and added some veggies and extra seasoning,
and now it is probably one of my favorite lunches! It’s super easy to make and
if you make a larger amount at the start of your work week; it should last you
a good three to four days. I thought I’d share this simple recipe with you, and
I hope you find it as delicious as I do!
Ingredients:
1 C Quinoa
1 or 1 ½ small
lemon (for freshly squeezed lemon juice)
2 tsp of
Tuscan house Italian dressing
½ tsp of
salt
½ tsp of
sumac
1 tsp of
zaatar
About (maybe
even less) ¼ C of olive oil
1 tomato
(chopped)
1 small red
onion (chopped)
Some
crumbled feta cheese
curled
parsley (chopped)
Directions:
1. Cook the
quinoa as directed (usually it’s 2 cups of water per 1 cup quinoa) and let cool
in a large bowl.
2. Add feta,
tomato, parsley, red onion to the cooked quinoa.
3. Add salt,
sumac, zaatar.
4. Combine
olive oil, lemon juice, and Italian dressing in a small bowl and mix well.
5. Pour
dressing over the quinoa salad and mix well.
You can add
more salt, olive oil or lemon as desired. This salad is colorful, healthy and
can be served for a picnic, a park day, a pool party or lunch time at work!
Let me know
what your thoughts in the comment section! Enjoy!
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