Quinoa Delight / by Elly Mayday

 I love this meal. 

Pretty much all I recall doing this weekend is making food, watch "making a murderer" and eating. 

It can be pretty difficult to come up with the healthiest of meals when you don't have the time or a few key ingredients. An example of something that is rarely missing from my cupboard is Quinoa. This little grain is packed with protein and is said to have anti-inflammatory phytonutrients— as well as small amounts of the omega-3 fatty acid. Quinoa is a good source of fiber and one of the key macronutrients needed for healthy blood sugar regulation. In a nutshell, this stuff is good. 

So instead of stopping by for that oh so tempting Tikka Masala around the corner, I remembered I had what I needed for a scrumptious dish I like to call "Quinoa Delight." 


 One cup of quinoa


 cherry tomatoes or any other kind of tomatoes..not picky

red cabbage

  sunflower/pumpkin seeds/cashews

 some multi colored seasoning your roommate has in the cupboard

a bit of crumbled feta.

For dressing  I just picked up this Bragg's Italian style dressing made with apple cider vinegar and pink salt 

You make it your own, if you like a different vegetable..well then throw it in...I'm not stopping ya! I would have liked to throw in some sweet potatoes/broccoli but they weren't in my refrigerator. No one says refrigerator anymore. 

So here's the tricky part, well it's not that tricky but people seem to think so. You have to cook the quinoa. One cup to two cups of water, cover and bring it to a boil it together. When it starts to boil, turn down the heat and let it do its thing...it's not minute rice. This grain is ancient and it is going to make you wait for its heavenly goodness. 

When its done, all you do it throw in the chopped ingredients. Season and devour. Great for making lunched ahead of time or putting in a pita bread with a bit of chicken. 

Hope you enjoy!