Post Holiday Health Reboot: Quinoa Salad

Thanksgiving is over.  You’ve eaten way too much pie and really shouldn’t have reached for that third helping of mashed potatoes.  But, no reason to look back and fret.  Today is a new day and you have a little less than a month to Christmas to be a good boy or girl. 

Today, I made a delicious quinoa salad and the best part, I was able to use the odds and ends hanging out in the fridge after the holiday. 

Quinoa is such a celebrity nowadays because as we all try to find alternatives to our favorite carbohydrates, its super high in protein, vitamins and minerals.  The best part, it tastes amazing mixed in with a number of different things.  I use quinoa as a base for loads of veggies, meats and even fried eggs for breakfast.

I ransacked the fridge, grabbed the herbs before they start to wilt, a few lemons, knobs of celery, carrot, and cucumber and made a salad that tastes good and jump starts my post holiday penance. 

 

Good Girl Quinoa Salad

Ingredients

1 cup quinoa, rinsed twice and cooked via package directions
¼ cup extra virgin olive oil
2 lemons, juiced
¼ cup Italian parley, chopped fine
¼ cup cilantro, chopped fine
3 scallions, sliced thin
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup dried cranberries
¼ cup pecans, chopped and toasted
½ cup chopped cucumber
¼ cup chopped carrot
¼ cup chopped celery
½ avocado, chunks

Mix olive oil, lemon juice, herbs, scallions, salt and pepper in a large mixing bowl.  Add quinoa and all mix ins (feel free to substitute based on what’s living in your fridge).  Enjoy and feel good.

Buon Appetito!