My recipe this week is in continuation of post from last week which was the review for the Fit & Fresh lunch kit. One of the meals I made specifically with the lunch kit in mind is a quinoa salad. I wanted something that could take advantage of the large salad shaker container, but I wanted to try something more inventive than a green-leaf salad. I'm not overly familiar quinoa. In fact, the only other time I've eaten it was at a work potluck when a co-worker brought a quinoa salad with feta and red onions. I've been hearing about this grain as a superfood for years, but the look of it put me off.
I've come to like quinoa, though. It has an earthiness and a wholesomeness that is as filling as a bowl of rice. I made this salad on a friday, and I ate it at work on Sunday. It was still perfectly delicious. In fact, I think the resting time let the flavors soak into the quinoa even more thoroughly. It's an easy and delicious lunch idea for all. The recipe below will make 3 to 4 lunches worth of salad depending on how big of a portion you want.
2 cups cooked quinoa
2 tbsp olive oil
1 tbsp balsamic vinegar
12 cherry tomatoes chopped in half
1/4 cup diced mozzarella
3 fresh basil leaves
A sprig of oregano
Black pepper to taste
1. Cook the quinoa according to the package. I used chicken broth instead of water to add more flavor to mine.
2. Allow the quinoa to cool for about 1 hour in the refrigerator.
3. Combine the cooled quinoa with the other ingredients in a large bowl and mix lightly just until combined.
4. Place the mixed salad in a container and leave it in the fridge until you're ready to eat. When you eat the salad, add about 1/2 tsbp more olive oil if preferred.