Saturday, February 1, 2014

Salad Saturday

Saturday is often the time to buy the week’s grocery and do some meal planning. Since starting to bring my salads to work I’ve been looking for a grain or bean based ‘subsalad’ with the basics of romaine or arugula, carrots, bell peppers, celery, some nuts and/or blue cheese.  This week I cooked quinoa and have been scouring the internets for quinoa salads ideas, but it seems that quinoa salads mostly look like an unattractive mess. Here are some of the more good looking choices (click on pictures for links to recipes).

The key is really to let quinoa be the star ingredient and be lighter on the other additions, especially a salad that is made ahead and not served immediately. Nuts, dried fruit and herbs can be sufficient with a flavorful dressing.
Quinoa salads:
quinoa_cherry 0604p150-quinoa-salad-l
1008p186-quinoa-garlic-tomatoes-l 1304p132-quinoa-toasted-pine-nuts-l
new-quinoa_pinenut_salad_9067-1024x681 IMG_6964_thumb

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