Yesterday, I knew I wanted to incorporate quinoa into my lunch somehow. I decided to throw together a salad with a bunch of stuff in the fridge that I thought would work well together. Result? Deliciousness. If you’re a fan of tangy-salty-mediterranean cuisine, this salad is definitely up your alley. Here’s how I made it. It’s super quick, and super EASY. 🙂
– 1/4 Cup quinoa
– 1/4 Cup water + 1/4 Cup orange juice
– 5 baby carrots, quartered lengthwise
– 2 handfuls of fresh spinach
– half a can of tuna (seasoned with s&p)
– a few kalamata olives
– dollop of garlic hummus
– sprinkle of feta
– 1/2 tsp. extra virgin olive oil
– pepper to taste
Cook quinoa in orange juice – water mixture. Let the mixture come to a steady boil then cover and lower heat so quinoa can simmer and absorb the liquid. When just a bit of liquid remains, add the carrots so they can cook slightly.
While quinoa cooks, assemble the spinach, tuna and olives on a plate or bowl, however you prefer. Add the cooked quinoa and carrots to the salad. Top with a dollop of hummus and sprinkle of feta and finish it off with a teeny tiny bit of olive oil to balance the tangy-ness of the other ingredients. Add pepper if you like. I love the smolder of a little bit of cracked black pepper on my salads, especially mediterranean ones.
In other news, I won’t be posting for a few days because I’m journeying to Milwaukee too see the boy (and my family, hah) for the weekend. 😀 So excited. Many pictures shall be taken but I probably won’t have much time to blog. I’ll be sure to do a Memorial Weekend recap when I get back. Enjoy yours bloggies!