Since it is January and all I figured that it’s time to pull out my favorite quinoa salad.
If you’re looking at the screen with one of those one eyebrow-raised expressions then clearly you’ve never had a good quinoa salad. And not just healthy good. (Although it is…) I mean GOOD good.
If you haven’t met quinoa before, first let’s get the pronounciation out of the way so you can sound impressive in front of your friends. It’s pronounced “keen-wa”. Practice it a few times so it sounds natural. Now, even if you don’t give two figs you’ll still sound like a little health scholar.
Quinoa is an adorable little grain packed with protein, which is hard to come by as grains go. Indeed it is known as a “SUPERFOOD” – which is quite the buzzword in the nutrition community. Basically it’s all things awesome and good for you.
And because I love everything vibrant and colorful I threw in a Farmer’s Market’s-worth of vegetables.
Sugar snap peas for crunch. Corn for sweetness. Avocados for rich and creaminess. Black beans for additional protein. And tomatoes and lime for some needed citrus zip.
I kid you not when I say that it is one of my favorite sides. There is just so much freshness and toothsome texture – not to mention vitamins – loaded onto every spoonful.
It’s beautiful. It’s exquisite. It makes my mouth sing when I eat it.
TIP: When making quinoa, if you toast it first it will help dry it out so you won’t end up with a soggy, mushy mess. And sprinkle your cut avocados with lime juice, if you cut them in advance, to prevent browning.