New to the ‘I’m eating you cold from the fridge’ files: Lemon Herb Quinoa Salad with Parmesan.
Y-U-M. Recently B and I played a little game called ‘let’s see how many super foods we can eat in a single day without feeling like we’re eating super healthy’. I finally stopped giving my bag of chia seeds the side eye and cracked it open (recipe coming soon!). Kale salads happened for lunch. Almonds were snacked on. Greek yogurt was consumed.
Then we ordered a meat lover’s pizza for dinner, so there’s that.
Anyway, this easy quinoa salad found its way into the mix and was promptly
inhaled gobbled scarfed enjoyed. It’s as simple as boiling quinoa in water/broth and letting it simmer, then stirring in a variety of delish ingredients. I like to cook quinoa in reduced-sodium chicken broth because I think it lends a great flavor to the quinoa base, but you can certainly use water or vegetable broth if you’d like (or if you don’t have any broth in the house).