You know those moments where memory seems to out reach itself? The times when you can feel the grass under your feet, the breeze gently rustling through the trees, and the glimmer of sunlight reaching down to softly kiss your skin. Memory blurs, moments thickening into something so strong you can almost touch them.
That truly has nothing to do with anything, other than that as I sit to write this, I am remembering a day spent at the park. The air rippled with children’s laughter at a birthday party and birds were chirping over head, we sat on a soft blanket, drinking mineral water (my very favorite thing) and noshing on dried mango and quinoa salad. It was simple and perfect and time seemed to slow, creeping past with the caterpillars in the grass. Moments like these are the fine threads that we are apt to forget but should always remember.
At any rate, there is something to be said about simple food, the ways we enjoy them, and how they attach themselves to our memory. Foods comprised of relatively basic ingredients that when combined, have the power to make your tastebuds dance. Having this sensation happen when eating healthy, allergin friendly foods is a bit more difficult, but equally as satisfying I promise you.
Mediterranean Quinoa salad is one of my favorite simple recipes for a quick lunch or a great side to go with dinner.
Now you may be asking yourself, “What is Quinoa?”
Quinoa is a grain that is packed with protein and nutrients. It is naturally easy to digest and can be prepared a million different ways due to its relatively neutral flavor. I have found it essential to rinse it before you cook it however, it can taste slightly bitter if you don’t. Use a mesh strainer or if you have mad skills, simply run water over the grain (in the pot you are cooking with) place the lid on and strain the water out through the side.
What you will need:
1-1.5 cups Quinoa cooked and cooled
1/4 cup Feta or Goat Cheese crumbles
1/4 cup Cherry Tomatos chopped
1/4 cup Red Onion diced
1/4-1/2 cup Cucumber diced
1/4 cup Almonds chopped
10-12 Kalamata Olived chopped
1/2 a Lemon
2 tbsp Extra Virgin Olive Oil
2 tbsp White Wine Vinegar (I used White Balsamic)
Salt, Pepper, and Cumin to taste
In a large bowl place the Quinoa (room temperature or chilled) and all of your delectable toppings.
Pour EVOO, Lemon Juice, Salt, Pepper, and Cumin over the top.
This dish is delectable, healthy, and sure to delight your tastebuds.
Happy Monday to you all, may your week be filled with all of the greatness that is inside of you and may your stomach be filled with tasty treats such as this.