Prep Time: 10 minutes | Cook Time: 15 to 20 minutes
I’m not sure who’s behind the “eat healthy” craze every new year, but I feel the pressure like everyone else. Not that this is a bad thing; paying attention to what we eat never hurts. It’s the exhortations that bug me: 30-day cleanse! 21-day juicing! No sugar, no flour, no fun! To keep from being overwhelmed, I’ve made only one change: cooking quinoa to keep on hand for quick healthy meals. Try it in taboulleh and with eggs, too.
1-1/2 cups cooked, cooled quinoa (see note)
1 small can (8 oz) garbanzo beans, drained
1 large carrot, diced
1/2 cup crumbled feta
2 green onions, thinly sliced
1/3 cup whole walnuts, roughly chopped
Chopped cilantro or parsley, to taste
My Mustard Vinaigrette
Combine quinoa, beans, carrot, feta, onions, walnuts, and herb of choice in a bowl. Add vinaigrette, stir well with a fork to distribute ingredients, and serve.
Note: To cook quinoa, bring 1-1/2 cups water to a rolling boil in a medium pot, add 1/2 tsp salt, and 1 cup red or white quinoa. Let it return to the boil, then reduce heat, cover, and simmer until tender and a little spiral of white unfurls from each grain, 15 to 20 minutes. Spread the cooked quinoa on a baking sheet to cool. Transfer to an airtight container and refrigerate up to 1 week. Makes about 3 cups.