The axiom, “you are what you eat”, may be true, but another truism I’ve discovered is that you are influenced by what (and how) your friend’s eat. Lately, since mine are heading into the mid/late 30s, healthy eating has become our focus. Several friends are also now certified Zumba instructors which means instead of lunch, we work out together at least once a week.
And several others, like me for 2014, are veggie conscious. This crunchy quinoa salad with ginger dressing was popular at our last ladies’ night in.
The Lime Chili cashews raised the Thai inspired flavors another notch. I’ve made it twice already, once with tuna, and once with chickpeas in place of edamame. Surely there will be many more variations to come! Let me know if you try it and how you add your own special touch.
I’ve made Black Bean Quinoa Burgers before as meat alternatives. Tuna burgers take your patty to a whole new level. You may want to add breadcrumbs and an extra egg like I had to do to get a comparable thickness and consistency. They were so delicious, I ate them with salsa and no bun.
I know what you’re going to say. Beets! Really? But trust me, if you’ve never had marinated beets (which I can’t say that I had before this) this Kale Beet Quinoa Salad will be a revelation. Start them first because the roasting does take a while (50 minutes) but you can get the rest together or even have a long overdue chat with a friend while they simmer in the balsamic vinegar sugar sauce; I substituted honey. The Soy Honey Salmon and scrumptious Zucchini Corn side will have you heading to bed well fed, having eaten your share of veggies.
Try it if you don’t believe me (and let me know how it goes).