Summer Quinoa Salad
We have made the move. From small town to big city.
And I couldn’t be happier. I have been wanting this move for years and it’s finally happened. FINALLY! It’s almost surreal.
So now that we’re home, naturally, we want to see all of our friends. And when they come over, it’s so nice out, we want to BBQ. So how to keep away from ribs and fatty meats, oil drenched salads and chips with dip?
Well, really, it’s easy.
Just don’t serve it.
Sometimes it’s difficult when people come over to serve the same things you eat on a daily basis. Lots of fish, veggies and burgers made out of beans…but this is how we eat. And we live here now so I figure…why not?
Our friends came over this long weekend and none of them are vegetarians…but one of the options was a veggie burger…and everyone tried one-and loved them! I used the recipe from oh she glows and if you haven’t discovered this amazing veggie burger-it’s time! Check it out here.
I also made a quinoa salad. For two reasons: One, it’s healthy and delicious. Two, I had all the ingredients in the fridge. Which is pretty much how things become meals in my house.
It’s so simple, you won’t believe it. Plus it can be made a day in advance, which means more time in the backyard with your friends! But even if you make it on the same day, it’s still awesome and comes together in minutes.
Simple Quinoa Salad:
- 1 small vidalia onion, finely diced
- 1 tbsp. extra virgin olive oil
- 1 cup quinoa
- 2 1/2 cups broth
- 1 cup cherry tomatoes, chopped in half
- 2 cobs corn, roasted and chopped off the cob
- 2 green onions, chopped
- 1 avocado diced
- 2 limes, juiced
- salt and pepper
Cook the onion in the olive oil over medium heat until soft. Add the dry quinoa and mix. Turn the heat up to high and add the broth. Simmer for about 10-12 minutes, until the quinoa is cooked but still has a bite.
While the quinoa is cooking, roast the corn. You can do this on the BBQ or turn your broiler up to high and place your corn just underneath-but do NOT forget about it! It will burn super fast. Once roasted, cut the kernels off the cob by holding it upright in the middle of a big bowl and slicing down, this will catch all the delicious bits.
On top of your bowl full of corn, add the tomatoes, green onion and lime juice. Toss in your quinoa and onion mixture which should be fairly dry and fluffy.
Add salt and pepper to taste and top with avocado just before serving. YUM. Delicious, healthy and an excellent addition to any BBQ.
You don’t have to be crazy fancy. One thing I’ve realized about moving away from friends and coming home is this: Spending time with family and friends is what is important. You can go overboard and make a million dishes but if you keep things simple so you have time to relax with friends-that is the best type of BBQ. No one will remember what you served (well, ok-they might remember this salad), but they will remember if you were stuck in the kitchen all night.
Now, get out there and BBQ! Enjoy the summer while you still can!