I am so excited about this recipe I found for a crunchy quinoa salad with peanut-ginger sauce. It is SO good. I’ve eaten it for 4 meals in the past 3 days. So I must share it with you!
This recipe has so many things that I love: red cabbage, red onion, cilantro, and peanut butter! I chopped the ingredients, then squeezed the juice of an entire lime over them.
I followed the recipe fairly closely, but when I tasted the sauce, I decided it needed a little kick. I added some fresh minced garlic and a sprinkle of crushed red pepper. Oh, and I didn’t have freshly grated ginger, so I used an eighth of a teaspoon of ground ginger instead.
After the quinoa was cooked and cooled a bit, I mixed all of the sauce into it. (Yum, sauce!)
Then I stirred in all of the other delicious ingredients!
This crunchy, flavorful salad is so amazing on its own, BUT I think I found a way to make it even better! For lunch today, I put the salad inside a flour tortilla, gave it a healthy topping of Sriracha, and ate it as a deliciously crunchy wrap! I cannot recommend this enough. I want to eat another one right now.
I love recipes that just involve putting inexact amounts of all of my favorite things together in a bowl. This pasta salad is one of those wonderful recipes! The lazy part of me loves not having to measure things out, and the hungry part of me loves all of the yummy ingredients!
So here’s how I made it. I started by boiling the pasta the night before I prepared the pasta salad. I stirred it around with a little bit of olive oil and left it in the fridge overnight.
The great thing about pasta salad is you can all of the ingredients that you like best and leave out anything you don’t like! Here are the ingredients I used:
tri-color rotini (this is also SO good with cheese tortellini!)
Wish-Bone brand Robusto Italian salad dressing
[Normally I would also add black olives to this, but I forgot this time! Oh no!]
Next, cut up whatever ingredients you have. Use as much of each one that you want. Stir everything together and refrigerate for a while. (Easiest recipe ever!)
For lunch today, I made a delicious sausage, potato and kale soup! Here’s the recipe I used:
It turned out really well, even though I would probably drain the sausage a bit better next time.
I even made a healthy dessert: berries with homemade whipped cream! yumyumyum
I’m starting to really enjoy trying new recipes!
Today was a much healthier eating day.
Lunch: Spinach salad with berries and Brianna’s brand blush wine vinaigrette, orange juice, and berry-flavored La Croix.
Dinner: Tilapia, broccoli, and garlic couscous (we like the Near East couscous)
Today I went to the grocery store with my new eating habits in mind. Before I left, I looked through a few cookbooks to try to come up with some healthier dinner ideas for the week. At the store, I found that I felt overwhelmed by the options around me and uninformed about what I should be choosing to eat. Should I buy farmed or wild salmon? Are wheat products bad to eat? How can I assess the quality of the chicken and beef on the shelf? I felt like I should avoid the processed, packaged food that I am used to buying, but I wasn’t sure what to buy instead. I ended up with an odd array of groceries and a particularly high grocery bill. Not my most successful shopping trip.
fried chicken, berries, olive salad
I am predicting the following challenges this week:
– Feeling hungry at work after I’ve eaten what I packed for the day
– Laziness and fatigue after work resulting in no desire to cook
– Temptation to give up and return to regular (unhealthy) diet