Quinoa has been making an appearance in my kitchen a lot lately, as has many variations of this salad. Typically, Sunday is my cooking day, but I found myself with some time on my hands this evening and a few ingredients left over from last week’s food shop. So, I decided to whip up my lunches for the week. Plus, cooking allowed me to successfully avoid doing my laundry for just one more day.
I like this salad best warm, but I’ve eaten some of the variations cold too. Either way works well. Eaten alone, it’s delicious, but it also works atop a big pile of greens. Try it and eat it however you like best.
- 1 cup quinoa
- 2 cups water
- 8-10 white button mushrooms, quartered
- 1 zucchini, chopped
- 1/2 head broccoli, crowns and stems chopped
- Pete’s Greens Mixed Shoots (baby greens from the plants of sunflowers, peas, and radishes)
- Olive Oil
First, I cooked 1 cup quinoa in 2 cups water for about 15 minutes. While that was cooking, I sauteed up the mushrooms, broccoli, and zucchini in a little bit of olive oil. When the veggies were done, I dumped the quinoa and sauteed veggies into a bowl and mixed. I then dumped in the mixed shoots (this is not something I typically have on hand….it was an impulse buy the other day when I went to pick up some frozen fruit. While delicious, your salad would be fine without them or substituting some baby spinach). I topped it off with a little ground salt. And, there you have it…simple, healthy, and delicious.
BTW, I got 4 lunches out of this.