While travelling for work, one of the great struggle is eating good, healthy and hearty meals. It is usually a toss up between frozen dinners and crappy takeout. I usually go for the forzen dinners (of the organic variety), makes me feel better about what I am eating; except for last week - I went on a binge fest that include eitenmenn's deviled cake for lunch one day and several unhealthy choices. While home over the weekend, I wanted to remedy that not so smart move with some smart choices, I also wanted it to be quick and easy - that is where this quinoa salad recipe from Stephanie at I am a food blog came in handy - I bookmarked the recipe a few month ago and there was no better time to reach for it. Stephanie's recipe called for apple, cranberries and hazelnut. I went with apple, pomegranate and almond instead - it was so good. You can find Stephanie's recipe here.
What you need.
- 2 cups cooked quinoa
- 2 teaspoons olive oil
- 1/2 apple of choice, cured and diced
- 1/4 cup diced celery
- 1/4 toasted shave almonds
- seed from half a pomegranate
- juice from half a lemon
- salt and pepper, to taste
- fresh herbs, for garnish
Heat skillet over medium low heat, add oil and celery. Cook until celery is tender, without browning. Season with salt and pepper to taste.
In a large bowl, toss the quinoa, celery, toasted shaved almond, apple and pomegranate. Squeeze lemon juice on, drizzle with a touch of oil and season with salt and pepper. Mix well.
Let it rest for 30 minutes to allow flavours to meld. Serve, garnish with fresh herbs and enjoy.