Slightly Modified a Recipe from Blissful Basil | Serves: 3| Time: ~30 min
Spring Quinoa Salad
1 cup #quinoa
1 3/4 cups water
4–6 #radishes, trimmed and cut into matchsticks
3 medium #carrots, peeled and julienned
1 cup #peas
1/3 cup cilantro leaves, chopped
1/d #zucchini, chopped
2 tbsp rice vinegar or apple cider vinegar
1 1/2 tbsp pure maple syrup
1 tbsp toasted sesame oil
1 tbsp coconut aminos
Fun fact. World Wildlife Foundation has listed quinoa as one of the top 50 foods for healthier people and a healthier planet. Feel good about yourself.
Thoroughly rinse the quinoa in a fine-mesh sieve or colander. Then, bring the water to a boil in a medium saucepan. Add the quinoa, return to a boil, and cook over medium heat for 12 minutes, uncovered, or until quinoa has absorbed most of the water, stirring occasionally. Remove from the heat, fluff with a fork, cover, and let stand for 5 minutes.
While the quinoa is cooking, prepare the remaining salad ingredients. Transfer to a large serving bowl.
Make the Sesame-Maple Dressing by vigorously whisking the vinegar, maple syrup, sesame oil, and coconut aminos in a small mixing bowl. Pour the dressing over the salad and toss to coat.
What I ate and drank today
96 oz of water
Cheese & mustard sandwich
~3.5 miles of walking