As a mom, “lunch” usually means string cheese, almonds, or whatever my kid isn’t eating. However, if I can get myself a quality 30 minutes in the kitchen, I make this salad and eat off of it all week.
To my bowl of quinoa salad, I add chopped Romaine lettuce for extra bulk (I’m a volume eater), and usually drizzle it with a bit of balsamic vinegar. And MAYBE throw in some Pirate’s Booty for crunch. Done and done. The salad is a great source of protein and healthy green veggies so I can have chocolate for dinner. You should try it.
Green Quinoa Salad with Tangy Mustard Lemon Vinaigrette
1 cup cooked quinoa
1 cup shelled edamame
3 stalks celery, finely sliced
1 bunch green kale, stems removed and finely chopped
1 /2 cup shelled pistachios (salted or unsalted, either is fine)
1 cup sugar snap peas, sliced (if they don’t have, frozen peas work great)
3 or 4 persian cucumbers, chopped (the little guys, if they don’t have, any kind of cucumber is fine)
Measure 1 cup uncooked quinoa. Rinse in fine mesh strainer with cool water for one minute, or until water no longer tastes “soapy.” Put in pot and add 1 ½ cups liquid. Bring to a boil, then reduce heat to low and cover. Takes 10-15 minutes to cook and most of the liquid should be absorbed. To cool quickly, transfer quinoa onto a plate.
If edamame and/or peas are frozen, add to a pot of boiling salted water and cook for two minutes. Drain and rinse with cold water to stop the cooking.
Add edamame and peas to all other vegetables and pistachios. Add dressing and quinoa. Stir and enjoy!
2 cloves garlic
2 teaspoons coarse grain mustard
Juice of two lemons
½ cup extra virgin olive oil
1 tablespoon maple syrup
pinch salt, to taste
Combine all ingredients in a blender or food processor and blend to combine.