Plainly put - life is busy. There are many days I'm just worn down and don't feel like cooking. Those days I'm thankful to keep a pot of cooked quinoa in the fridge, nuts in the cupboard and vinaigrette ingredients for easy fixing. Quinoa is a great substitution in place of rice or any grain really. Toss in a few extra vegetables, a little dressing, serve it on warm on a bed of fresh lettuce and you have a fancy salad.
I've boasted about the benefits of protein-packed quinoa numerous times on this blog before so I'll spare you all that dribble again. Quinoa makes for a nutritious meals and is versatile for every day.
It comes in a variety of colors too: red, black, orange, purple or ivory. There is no nutritional difference in the various colors though some say the red quinoa has a chewier texture.
In this salad I used black, red and ivory quinoa just because whole foods had them mixed in a dry goods bin at a great price. Using a mixture of colors just gives a little definition to the salad.
This is one of those creations you can add anything to and it will taste great. Serve as a main entree salad or as a side salad to burgers, chicken or fish. Having a pot of cooked quinoa in your fridge can be a fat and happy relief on those nights you arrive home late and don't have the energy to do more than toss a few ingredients together. It's good to enjoy the simple side of life from time to time.
Fat and Happy Food Blog Tips and Techniques: Cook a pot of quinoa on Sunday and use as the base to various salads throughout the week.