Monday, July 4, 2011
Quinoa Salad with Lemon and Soy Dressing
There comes a day every summer where you realize that you really really need to start taking care of yourself. I call it the Day After the Canada Day Long Weekend. This weekend usually involves more booze, bbq and nachos than any one person should be consuming over a three day period. There's only one way to make up for your transgressions: eat nothing but salad for a week while watching weight-loss reality TV. And exercising. Obviously.
1/2 cup raw, drained quinoa
a handful of baby spinach
1/4 cup dried cranberries (DO NOT OMIT, this MAKES the salad. You can also replace with sultanas, or sweet fruit, or fresh berries)
2 hard boiled eggs
1/4 cup olive oil
1/4 cup lemon juice
1.5 tsp soy sauce
1 tsp each finely chopped fresh chives and mint
Let's do it!
Put the eggs in a small pot and cover with water. Put on the stove on high until the water boils. When the water boils, cover and put the pot aside for at least 10 minutes. The eggs will be hardboiled after this time.
Put the drained quinoa in a slow cooker and add 1 cup of water. Turn on.
Lunch it up!
I had the dressing in an airtight container, the quinoa in another, and everything else together in yet another container.
To eat, chop up the egg and arrange with the spinach and cranberries on a plate. Top with quinoa and top that with dressing.
Like I said, you do not want to skimp on the sweet stuff (dried cranberries or fruit), otherwise this will be a soul-suckingly boring salad. Enjoy!