Some of my favorite recipes don't require any measuring. This is the kind of dish you can match to your taste preference. Love tomatoes? Use a bunch. Hate garlic? I don't understand you, but ease up on it.
Whenever I get a day off, I like to make a big batch of something I can refrigerate in smaller containers and eat throughout the week. This salad makes great leftovers. Put a big scoop over a bed of arugula, or serve with pita chips.
- red onion (I used it sparingly, since it can overpower a dish.)
- fresh mint
- fresh parsley
- garlic (I used raw fresh garlic for the health benefit, but chopped jar garlic can work, too.)
- lemon juice
- olive oil
- quinoa (I used tri-color. Any kind will work!)
Optional: add a dash of apple cider vinegar to a portion. If you like that better, add it to the whole batch.
Quinoa is full of protein (it's actually a complete protein) but if this doesn't feel hearty enough to be a meal for you, a can of chickpeas (drained and rinsed) adds even more fiber and protein.