I suppose if I’m going to blog about veganism, I should start posting food. Today is day 16 of the lent challenge, and it’s my first recipe!
(For the record, I’m not a photographer. And I have very little interest in becoming a photographer. So there won’t be pretty pictures. Just straight-up chow.)
I make this recipe almost every week. I eat it for lunch so often that my lunch buddies tease me when I bring something else. “Where’s your quinoa? Are you sick?!”
This recipe is easy to make, easy to adapt, easy to store, easy to eat. And it’s good for you! Lots of protein, no refined sugar, veggies. It’s very light and fresh, with a little kick from the garlic and onion. Perfect for lunch.
Cranberry Quinoa Salad
1 cup of quinoa
2 cups of water
(all ingredients from here on down are loose measurements that you should adapt to your own tastes)
1 red onion
1 bag of craisins
2-4 tablespoons of agave nectar (or honey, if you’re indifferent to Bee Welfare)
2-4 tablespoons of lemon juice
A few cloves of garlic, minced or chopped
Some herbs, kinda whatever you’re feelin’: basil, oregano, parsley, cilantro, anything.
Bag o’ spinach
Bring the water and quinoa to a boil in a small pot. Once boiling, cover and reduce heat to low. Let cook for 15 minutes.
While it’s cooking, chop up your craisins and onion. I really like onion so I usually use the whole thing, but half an onion will do. The whole bag of craisins (usually a cup or two) is encouraged. Mix up the honey/agave and lemon to your tastes. Seriously, exact measurements do not matter here. It’ll be delish no matter what. Just play with it and see what you like. Add your garlic, your herbs (measurements not important, just make it up), and the chopped up craisins and onion. Let it all marinate together while the quinoa cooks. Once the quinoa is done, mix it in. Let it cool a little before storing it. Store in a tupperware in the fridge.
You can probably get 3-5 lunches out of this! It’s also a great way to eat spinach: when you’re packing it in a tupperware for lunch, add a few handfuls of chopped/torn up fresh spinach. Easy way to get your greens (especially if you rip/chop it into little pieces first) and it makes the salad pretty. If you shake the tupperware (make sure the lid is FIRMLY on or you’ll get quinoa all over yourself. Not that this happened to me. Ahem), it’ll all mingle nicely and be much easier to eat. Plus it’s good cold, so it’s perfect for eating at your desk on busy days.
Adapted from this recipe from Whole Foods.