Monday, January 30, 2012

Cucumber, mushroom, and quinoa salad with a warm balsamic vinaigrette

I want french fries. A chipotle burrito bowl. Some salted caramel ice cream. Oh, and a peppermint mocha. All in one sitting.

That's my red flag that there's something wrong (stress much?). I want flavorful food, and I want it fast.

This recipe is quick (read: 15 minutes), warm, filling, salty, sweet, and cool. Hits everything I want, with much less driving.

Make a big batch of this the Sunday before a big week and reheat and eat throughout the week. The flavors get better with time.

4 cups cooked quinoa
1 tbsp fresh parsley, chopped
2 persian cucumbers, roughly chopped
2 cups mushrooms, cooked and sauteed in olive oil, salt, and pepper
1/4 cup olive oil
1/3 cup balsamic vinegar
salt and pepper

Toss quinoa, mushrooms, and cucumbers together in a salad bowl. In a separate bowl, combine oil, vinegar, parsley, salt and pepper. Toss dressing with salad. Heat (if quinoa isn't freshly cooked) and serve!

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