Quinoa, Say Wha?

The Great Vegetarian Challenge: Day 1

First of all, today is my 7-year anniversary living in Kansas City. It is next to impossible for me to grasp this. It seems just like last week that Aaron and his boss drove to Fayetteville, AR to pack up my entire life and stick it in a tiny U-Haul trailer. This move changed my life, and I’ll never regret it. I love you Kansas City.

Second of all, we’re diving into a 7-day vegetarian challenge and I’m silly excited about it! The day was sprinkled with fruit smoothies, salad, whole-grain English muffins and my homemade almond butter. I also have to mention, my wallet smiled back at me today at the grocery store as no expensive cuts of meat slid across the conveyor belt. You veggies might be onto something.

Quinoa Salad with Corn, Avocado and Pepitas:

What it took for 2 dinner salads: (from Power Foods)

• ¼ cup fresh lime juice (from 2 limes) plus 1 more lime cut into wedges (for serving)

• 1 tsp ground cumin

• 1 tsp chili powder

• 2 garlic cloves, minced

• ½ cup extra virgin olive oil

• 2 ¾ cups water

• 1 ½ cups quinoa, rinsed and drained

• 1 ½ cups corn (frozen or fresh, your choice)

• 1 red bell pepper, diced

• 3 scallions, thinly sliced

• 1 jalapeno chili, diced (leave the seeds in!)

• 1/4th cup freshly chopped cilantro

• 1 avocado, sliced

• 1 head red-leaf lettuce, leaves separated

• ¼ cup pepitas, (pumpkin seeds) toasted

For the dressing, whisk together the lime juice, cumin, chili powder, garlic, oil and a pinch of salt.

In a small saucepan, bring the water to a boil. Add quinoa and bring to a boil. Stir once, cover and reduce the heat to a light simmer. Cook 15 minutes. Check to make sure the water has been absorbed and the quinoa is tender but chewy. Fluff it with a work. Place the corn kernels on top of the quinoa, cover and let steam 5 minutes. Then stir the corn and transfer the quinoa mixture to a serving bowl.

Add the red bell pepper, scallions, jalapeno and cilantro to quinoa mixture. Add ½ cup dressing and toss to combine. Throw a peench of salt in.

Serve quinoa on top of lettuce leaves and top with sliced avocado and lime wedges. Sprinkle pepitas on top of salad. D.LISH.

, , ,

No comments yet.

Leave a Reply