I’ve had a couple of weeks to put it lightly. As in, the past few weeks have been a little stressful. I have discovered that when I don’t want to do something, I completely shut down. Basically, I don’t want to do anything. I was having one of those days a few weeks ago. Most girls would unwind with a glass of wine (which trust me, I wanted to) but instead, I turned to “therapeutic quinoa making”.
Therapeutic Quinoa Making.
Honey + Za’atar.
I texted Davida asking her expertise on whether all of these things (apples, carrots, mint, lemon, honey and za’atar) would taste good together and she assured me they sounded yummy. Boy was she right. This salad was AMAZE. I incorporated it into ever meal for a week until I ran out and I lamented on my lack of fresh mint. What I’m trying to say is – I am now a fan of the grain salad.
Moroccan Quinoa Salad
This is gluten free (obvi) and can be made vegan simply by subbing maple syrup for the honey. If you don’t have fancy fig-inflused balsamic or lemon-infused olive oil, you can use whatever you have on hand.
Eat it with whatever proteins and extra veggies you have on hand!
Add quinoa and water to sauce pan. Bring to a boil, cover, then reduce to a simmer for about 20 minutes, or until most of the liquid is cooked off. Once the liquid is mostly cooked off, place a paper towel between the lid of the pan and the pan and turn heat off. This produces really fluffy quinoa.
While quinoa is cooking, add all dressing ingredients to a food processor or high powered blender and blend well. Put in dish and place to side.
Add apple and carrot to food processor and shred. Place to side.
Once quinoa is finished cooking, let cool slightly then add carrots and apples and mix well.
Add dressing to entire mixture and mix well.
Fold in raisins.
Add salt and pepper to taste as desired. Eat warm or serve cold!
Serving size: ½ cup Calories: 175 Fat: 3.8 g Saturated fat: 0.6 g Carbohydrates: 31.8 g Sugar: 12.8 g Fiber: 3.8 g Protein: 3.7 g
Chat with me: What is your way of dealing with a stressful day?
Anyone who has been around me for more than one minute knows I’m always hungry. As much as I love being skinny (or fit and healthy or whatever is the politically correct word – there, I said it), I love eating more. Because I love eating and I’m always hungry, I consider myself a volume eater.
I’m not going to lie – back in my less-healthy days (i.e., college) I wouldn’t make myself a huge salad for lunch or typically order one at a restaurant. Salads just didn’t seem appealing. Now, there are few things more appealing to me in the world than a huge bowl of vegetables. I’m a complete psychopath, I know, but I also love wine so it balances out, right? (And chocolate and nut butter and ice cream just in case we’re worried I primarily only eat vegetables and fruit in fermented form.)
True love is a bowl of vegetables with avocado.
I hate not knowing what’s in my food so I’m really weird about salad dressing. There’s always either a ton of oil or added sugar, even if they’re homemade by someone who isn’t myself. I would totally make a salad at my office cafe every day (and I used to) but now I would rather bring one from home and know exactly what is in it and not be disappointed when the basil cucumber dressing isn’t out or someone ate the last artichoke.
I was still sleep-deprived when I went to the grocery store on Monday night and despite having about five amazing salads over the course of the precious four days, I couldn’t come up with the brain power to create my own salad. I bought two random heads of broccoli and some turkey and thought I would figure it out from there.
This salad could also be called the “use up stuff in your fridge” salad. It’s full of “superfoods” and nutrients: strawberries, seeds, quinoa, greens and avocado. I didn’t expect this salad to be as epically amazing and delicious as it was – definitely make it. Top with a balsamic dressing. I make mine by sight so I don’t measure anything, but I used balsamic, olive oil, lemon juice and fancy balsamic fig mustard that I bought in Toronto.
More nutrients in a bowl than a typical college student eats in a week.
I had been craving two different breakfast foods – quinoa pancakes (which I had never had before but I often find myself craving foods I’ve never tried) and coconut blueberry waffles (alternatively, which I had never had). Luckily, President’s Day gave me a chance to create the breakfast food of my dreams since Saturday and Sunday breakfasts had been oatmeal (since I assumed I was doing a long run on Saturday then truly did a long run on Sunday).
Top these with coconut butter, almond butter, Greek yogurt and fresh blueberries for the full effect.