Packed Lunch #18: Quinoa Salad

When we were young, we used to throw the words “Best Friends Forever” very freely, innocently & sincerely. We knew little of the world,  tasted barely a wisp of life, met but a few people. In those days protected by the environments that be, we promise primary or secondary school friends that we’d always remember one another even of life takes us to different directions. We vow to remain “Best Friends Forever.”

I’ve been thinking about this a bit lately and I have to say, I’m no longer in touch with any of these “Best Friends”. Perhaps it’s a failure on my part to keep in touch. Or maybe I’m no longer the person I was as a 10, 15, 18 year old and feel like we may no longer have anything in common. Either way, I never forgot those friends and I don’t think I ever will.

There’s a “Best Friend” I made much later in life but as before, I’d think and reminisce about but never made the move to catch up again. And why not really? This BFF lifts me up, gives me strength, helps me live healthily… Quinoa, I’ve missed you! (yeah, I’m corny. ;-))

Quinoa Salad 1

In my measly attempt to reduce carb consumption, I decided to return to one of my favourite grains, the ever lovely Quinoa.
Quinoa Salad 2

I love how adaptable and versatile quinoa is… be it eaten like rice, cooked in soups or even tossed into a salad.
Quinoa Salad 3

I bought myself a pack of tri-coloured quinoa, rich with fibers & nutrients from white, red & black varieties.
Quinoa Salad 4

If you can top a fresh salad with an egg, why not, right?
Quinoa Salad 5

You can make a large pan of quinoa to store in the fridge, taking some out each day to transform into whatever you want it to be. 
Quinoa Salad 6

This is one “Best Friend” I’ll not lose touch with again.

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I’ve made this super grain twice before. Check the recipes out here!

How to Cook Quinoa
Quinoa 5

Harvest Quinoa Soup
Chicken Quinoa Soup 12

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“And the LORD, He it is that doth go before thee; He will be with thee, He will not fail thee, neither forsake thee: fear not, neither be dismayed.” {Deuteronomy 31:8}

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Packed Lunch #18: Quinoa Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 2 small servings or 1 brunch-sized serving
Ingredients
  • 1 cup Cooked Quinoa**
  • ½ Japanese Cucumber, cubed
  • 6-7 Cherry Tomatoes, halved
  • 2 Dried Apricots, sliced thinly
  • 3 stalks Spring Onions, sliced
  • ½ tsp Fish Sauce (to taste)
  • ½ tsp Lemon Juice (to taste)
  • freshly ground Black Pepper
  • Roasted Seaweed, to garnish (optional)
Steps
  1. In a bowl, stir everything together except seaweed, if using.
  2. Serve topped with seaweed & fried egg.
  3. ** You can use warm quinoa for a warm salad or totally cooled quinoa for a cold salad.

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  1. […] the post after I said I’m attempting to lower carb intake, here’s a carb-loaded recipe! Heh. In actual fact though, I cooked this a couple months ago […]

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