Fresh Lemon and Herb Quinoa Salad

Are you one of those people who know that if delicious, healthy food was available, you know you'd enjoy eating it.  But you don't because it's inconvenient?

I try to make a soup and a sort of main-dish salad most weeks that can fill in for quick lunches and dinners.  And by main-dish salad I mean a bean salad or whole grain salad.  They provide some complex carbohydrates, fiber and protein with a serving of veggies and healthy fat.  

Quinoa salads really fit the bill.  I find many people just don't know what to do with quinoa.  Sure, you can use it as a side dish, but quinoa holds up well to salad dressing.  It's super high in protein compared to all the other grains, is gluten-free and quick to cook.

Cook your quinoa.

1 cup + 1 2/3 cup water and a pinch of salt.

Bring it to a boil, reduce heat to low.

Cover and let cook for 15 minutes.

I always keep frozen lima beans around.

Boil them for just a couple of minutes, then rinse with cold water.

Chop up some fresh herbs and colorful veggies.  There's no such thing as too many of these!

Add some flavorful cheese.  Feta is always my go-to.

Looking good already!

Always use fresh lemons to make dressing.  I used the juice from one lemon, an equal volume of olive oil and. 1/2 tsp salt.

Here is my recipe for Fresh Lemon and Herb Quinoa Salad:

• Cook 1 cup of quinoa, and while it's cooking,

• Find a protein source: canned beans, frozen beans, toasted seeds, cheese

• Find a few colorful veggies: sliced radishes, purple cabbage, cucumber, grated carrot

• Chop some fresh herbs: parsley, basil, mint, chives

• Make a dressing: Fresh lemon, salt, olive oil.

• This is what I made today, based on what I had left in the fridge.