it’s my birthday, I’ll eat quinoa if I want to…
…but in all reality, I definitely don’t want to. Who eats quinoa on their birthday?? Birthdays are supposed to be about cupcakes, sprinkles, cheesecakes, drinks and whatever ones birthday heart desires to eat, right?
So yes. Today marks the 6th anniversary of my 21st birthday:
Or the 26th anniversary of this pretty cute DOUGHIE baby.:
I am not a huge fan of being a grown up and having a birthday. Everyone should get their birthday off work, it be acceptable to still wear a crown, and drink all day long while carrying a Strawberry Shortcake balloon around town. Unfortunately, that’s not much of the case anymore and I am working all day instead. However, I will be enjoying a beautiful evening dining somewhere delicious with Bryan. So back to food talk….
So don’t get me wrong. I do really like quinoa and we already reviewed its amazing benefits here. However, today in fact is my birthday and I choose to not eat quinoa today.
I am choosing to share this delicious quinoa salad recipe with you all. I made it over the weekend to bring to Easter dinner at Bryan’s grandparents. They are trying to eat really healthy and I was on the list to bring a cold, non-lettuce, salad. At first, I thought perhaps my jicama or cabbage salad, but those didn’t have enough UMPH to be served as an Easter side dish.
My recent quinoa experience steered my brain towards a healthy grain salad. In addition, I wanted to incorporate bright, springy vegetables considering it was going to be gorgeous spring weather. While at the store, I bought a variety of peppers and a pop of crunchy sweet corn. I decided on a pretty simple Honey Lime Vinaigrette to marry the quinoa and veggies together. It was very flavorful, but not overpowering and it accentuated the sweet notes of the peppers.
I am also choosing to share this post today as part of the Love Your Lunch series. It definitely is a salad that is better the next day. The flavors are much stronger and delicious after marinating together overnight in the fridge. Since we had plenty of leftovers, I took a tupperware to lunch & it was so tasty and kept me full and satisfied until dinner.
My main plan was to just use the sweet corn, cilantro and the vinaigrette in this salad, but the peppers were on sale and too pretty to pass up. The vegetables can be easily swapped for whatever is your preference or on sale at the time. Try a combination on snap peas, red pepper, and feta cheese. Or asparagus, eggplant and goat cheese. The options are endless.
So no. I will not be eating quinoa today because I ate it all up yesterday. Today, I am allowing myself to wander outside the office walls for lunch for some fresh air… it is Earth Day after all!
spring quinoa salad with honey lime vinaigrette
recipe by: Sara
Hands on Time: 15 minutes /// Cook Time: 15-20 minutes /// Servings: 6-8
1 & 1/2 cups quinoa
1 red pepper
1 green pepper
1 orange pepper
3 ears of sweet corn
1 jalapeno, minced
1 tsp ground chipotle powder
1/4 cup finely shredded sharp cheddar cheese
1/2 cup fresh lime juice
2 Tbsp honey
1/2 cup extra virgin olive oil
1/2 tsp garlic powder
salt & pepper
1. Cook quinoa according to package instructions then place in fridge to cool.
2. Cut the peppers into a small dice and remove the corn from the ears. Combine in a bowl with the chipotle seasoning and jalapeno.
3. In a small bowl, combine the lime, honey, olive oil, and garlic with a whisk until thoroughly mixed.
4. Season with salt and pepper.
5. Add the cooled quinoa to the pepper and corn mixture.
6. Pour dressing over salad and stir to combine.
7. Stir in cheese and season salad with salt and pepper to taste.
8. Chill for 30 minutes or until ready to serve.