I attribute this made up 'salad' to coming home late after yoga tonight and wanting to eat something marginally healthy so as not to undo all the hard work I had just put in. Admittedly a salad should probably have something green (arugula or spinach perhaps?) but I had limited ingredients on hand and really, with a good base, you can throw anything in and make it delicious.
I cook my quinoa in chicken broth and love the salty flavor that it adds. I honestly don't know what ratio of broth to grain I use or even how long or at what temperature I cook it at (it changes every time I make it) but there appears to be an entire website devoted to this topic so I'll just direct you there.
All summer I topped my quinoa with whatever roasted veggies I had on hand from the previous weekend's farmer's market. Tonight though, it was lightly caramelized red onions and seared apples for a very fall-like flavor.
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