Can you believe it is day 2 already! I definitely had 2 pieces of banana bread today (and probably about 4 chocolates yesterday) so I have not yet made it through one full day without dessert of some kind. I am beginning to think that it can’t be done, but I will keep trying. I have also already changed my mind about the format of this. I am just going to fill you in on one healthy recipe each day instead of boring you all with what I had for each meal because half of the time, my breakfast is just going to be a banana and a granola bar. It doesn’t really get more boring than that so I will just make sure that I post on instagram or twitter (follow me on twitter at @phenomenalphood and intagram at @ltully17) anything particularly amazing that I happen to have that I am not posting a recipe for.
My recipe today could work for lunch or dinner, but I took it for a work lunch in my cute little lunchbox. I have never been a fan of quinoa because the texture of it bothers me, but I have recently discovered that I can do red quinoa if there are lots of other goodies mixed with it. This salad is a mixture of veggies, red quinoa and a lemon vinaigrette dressing made with flaxseed oil (which I have recently been told is healthier than olive oil so I am running with it). It turned out to be delicious, especially with the added bonus of LOTS of avocado. I always add the avocado to individual portions on the day that I am taking a salad for lunch so it doesn’t brown. This is the perfect make ahead salad that you can take to lunch. I made it on Sunday afternoon, and I added some sliced poached chicken breast to my husband’s.
Red Quinoa & Chickpea Salad
1 cup red quinoa
2 cups vegetable broth
½ cucumber, diced
1 tomato, diced
4 green onions, diced
½ jalapeno, diced (more if you like it spicier)
1 bunch cilantro, chopped
1 can chickpeas, drained and rinsed
¼ cup flaxseed oil
¼ cup tarragon vinegar
Juice of 1 lemon
1 Tablespoon Dijon mustard
Kosher salt & pepper, to taste
Avocado for topping
Bring the quinoa and vegetable broth to a boil over medium heat, stirring occasionally.
Cover and reduce heat to a simmer. Let cook for 15 minutes or until all liquid is absorbed and quinoa is soft.
Allow the quinoa to cool while you chop all of the veggies.
Combine the cooled quinoa with the cucumber, tomato, green onions, jalapeno, cilantro and chickpeas.
Whisk together the flaxseed oil, vinegar, Dijon mustard and salt & pepper until combined.
Stir dressing into the quinoa mixture.
Serve with avocado!
- 1 cup red quinoa
- 2 cups vegetable broth
- ½ cucumber, diced
- 1 tomato, diced
- 4 green onions, diced
- ½ jalapeno, diced (more if you like it spicier)
- 1 can chickpeas, drained and rinsed
- ¼ cup flaxseed oil
- ¼ cup tarragon vinegar
- Juice of 1 lemon
- 1 Tablespoon Dijon mustard
- Kosher salt & pepper, to taste
- Avocado for topping
- Bring the quinoa and vegetable broth to a boil over medium heat, stirring occasionally.
- Cover and reduce heat to a simmer. Let cook for 15 minutes or until all liquid is absorbed and quinoa is soft.
- Allow the quinoa to cool while you chop all of the veggies.
- Combine the cooled quinoa with the cucumber, tomato, green onions, jalapeno, cilantro and chickpeas.
- Whisk together the flaxseed oil, vinegar, Dijon mustard and salt & pepper until combined.
- Stir dressing into the quinoa mixture.
- Serve with avocado!