I’m going to be honest with you. I did not feel like cooking last night.
I just returned from a week-long business trip to Toronto, and spent the day playing catch up. Cooking was not in the cards for me; however, I still wanted to eat something healthy and delicious for dinner. I needed to satisfy my post-workout animal hunger (you’ve been there).
Since I made sure to go to the farmer’s market last weekend, I was fully stocked with fresh vegetables. So, I decided to whip together a farm fresh quinoa salad. This was one of the easiest salads I’ve ever made, requires little equipment, and virtually no clean-up. It’s yummy and completely guilt-free, and I’m obsessed. Naturally.
It’s a lazy person’s perfect post-workout feast. Enjoy!
Farm Fresh Quinoa Salad
You will need:
1 cup cooked & cooled organic quinoa (according to directions on box)
1/2 pint organic quartered cherry tomatoes
1/2 chopped english cucumber (no need to peel, makes it crunchier)
1/2 chopped ripe avocado
sprinkle of organic freeze dried corn kernels (like this)
1 large garlic clove, minced
extra virgin olive oil
aged balsamic vinegar (or any good quality vinegar)
sea salt to taste
1. Combine tomatoes, cucumber, basil and garlic in a small bowl and stir to combine. Add olive oil and balsamic vinegar; drizzle to your liking. Season with sea salt to taste. Stir.
2. Slowly add the quinoa to the tomato mixture and stir. Keep adding until you achieve the right balance of quinoa to vegetables (aka eyeball it).
3. Top off with chopped avocado and sprinkle with freeze dried corn. Voila! Easy-peasy.