Summer is most definitely my favorite season for cooking. There are so many bright flavors and fresh fruits and vegetables to play around with. This summer I have been spending a lot of time on the road and I find that when I am finally home, all I want to do is create some sort of routine. I do want to get back to experimenting in the kitchen but it also feels like there is just no time! So when the days are long and the weather is beautiful, my routine needs to involve simple and easy recipes that will last all week and keep me from having to cook or eat out too often.
This quinoa salad is perfect to pack for lunch and it makes for a great side at dinner as well. I partnered with NOW foods to create this summer quinoa salad using their organic kitchen staples, which I always have on hand! The key to easy healthy cooking is to invest in your kitchen pantry and keep things like quinoa, nuts and seeds on hand so when you find yourself coming back from a long trip or with no time to shop, you can still whip something up. If you plan on making this and eating it throughout the week I recommend putting the avocado and almonds on the side and adding it in just before you eat.
Recipe
2 cups cooked quinoa
1/2 cup chopped cherry tomatoes
1/2 roasted chickpeas (roast canned chickpeas in the oven for 35-45 minutes with sea salt and pepper)
1/2 cup mango diced
1 avocado diced
1/2 cup chopped almonds
In a large mixing bowl combine all ingredients (if eating the next day or throughout the week add avocado and almonds day of)
Dressing
1/2 cup fresh basil
2 tablespoons extra virgin olive oil
1/4 cup lime juice
Salt to taste
In a mini chop or small food processor or blend, blend everything together until smooth.
Once dressing is made, toss it with the quinoa mixture
Looks yummy. Look forward to trying it.