colorful quinoa salad with lemon vinaigrette

When I eat well, I feel well. When I eat poorly, I feel poorly. It's as simple as that. Last night I had some vegan junk food- a veggie burger and french fries. Sure, it's not that awful for you but it the veggie burger was probably frozen, processed and contained some questionable additives. The bun, although without eggs and dairy, had a long list of ingredients, and the oily french fries dipped in Heinz ketchup contains tons of sugar and high fructose corn syrup. so yea, it was "junk food" in my book. And when I finished my meal I immediately had a stomach ache and felt lethargic. I eat healthy, nourishing foods 90% of the time, so when I add in that "junk", I can really feel the difference. I am all for treating yourself and this certainly won't be the last veggie burger or french fry in my life. Hell no. But, It's smart to listen to your body and notice how it feels after you eat and drink certain ingredients. 

This recipe is full of food that makes you feel really, really good. Grains. Leafy greens. protein. herbs. lemon. juicy tomatoes. flax seeds. raw corn. It's an epic combination. I had this for lunch and dinner on repeat until it was gone. It's just such a refreshing dish. Every time, I added something new like avocado, tofu, chopped raw almonds or chickpeas. It's very simple to throw together, doesn't take much time at all,  and it's an excellent meal to have on hand when you may be craving sugar mid afternoon. I hear people say that the more colorful your meal is, the healthier it is. Well, here you go- a colorful, rainbow of a recipe. Enjoy!

I N G R E D I E N T S

1 cup of Quinoa
1 can of black beans (15 oz)
1 ear of Corn, raw, cut off the cob
1 pint of cherry tomatoes, halved
1 large handful of Arugula, roughly chopped
1/4 lemon, juiced
2 tbs of flax seeds
dill
dried oregano, 1 teaspoon
dried thyme, 1 teaspoon
(or any herbs you want)

for the vinaigrette:
1/4 cup of red wine vinegar
1/3 cup of olive oil
3/4 lemon, juiced
2 tbs of dijon mustard
1 teaspoon of dried oregano


R E C I P E
-Begin by cooking the Quinoa in 1 1/2 cups of boiling water. Add in 1/4 of the lemon juice and the herbs and let cook for about 15 minutes until all the water is gone. Fluff the quinoa with a fork and place into a mixing bowl. 
-Halve the tomatoes, cut the corn off of the cob and roughly chop the arugula
-Add the vegetables to the quinoa
-Open the can of black beans, dump into a strainer and rinse
-Add the beans to the quinoa and vegetables
-Next, whisk the vinaigrette ingredients together in a separate bowl and then mix in with the quinoa and vegetables
-sprinkle dill and flax seeds on top and serve
 

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