Red and White
I made this quinoa salad the other day as a way to save some time and make sure I get enough protein. I guess it worked because after eating a container of this for lunch, I barely wanted dinner.
This cold salad contains:
Before cooking the quinoa, I made a simple dressing of lemon juice, olive oil, and some salt and pepper. Once the quinoa was cooked, I added the dressing while it was still warm so it would soak everything up. I made sure that the quinoa was mostly cool before I added the other ingredients because I didn’t want them to get cooked by the hot quinoa. And that’s pretty much it. It ended up being oddly refreshing and a great way to celebrate the end of the summer.
Next time though, more cilantro. I can’t help it, I have a thing for cilantro.