The summer is in full swing for us.  Swim schedules are dominating, but at least the days are wonderfully warm and there’s no homework!!  But a busy schedule means a lot of planning when it comes to eating.  Two days a week dinner is at the pool at a swim meet.  I made this quinoa salad at 10PM the night before a meet because I knew I worked the next day and there would be no time otherwise.  This is a wonderfully versatile salad with many raw veggies and protein and keeps for several days refrigerated.  I got the recipe from my favorite cookbook at the moment, The Family Cooks by Laurie David.  The recipes in this book are so simple and so healthy with fresh, whole ingredients and I’m in love with this book!  It also has a wonderful overview of the evils of SUGAR in our diet and our nation’s food supply. If you can, cut added sugar in your diet (including artificial sugar).  Seriously, just do it.  You will thank yourself later!!

I did not change the recipe much, but it can be easily adapted to what ingredients you have on hand.

Ingredients:

1 1/2 cups quinoa

1/2 cup unsalted raw sunflower seeds (I used raw pumpkin seeds or use chopped nuts here)

1/2 to 1 cup chopped fresh parsley

1/2 cup dried cranberries, cherries or raisins (watch the sugar content here)

2 celery stalks chopped (I didn’t have any, so I omitted)

2 carrots chopped (unpeeled if organic)

8 kale leaves, stems removed, chopped

1/4 cup olive oil

1/4 cup fresh lemon juice

Salt to taste (the recipe calls for 1 tsp, but that was too salty for me)

Bring a pot of water to a boil, add the rinsed quinoa (I always rinse mine with a fine mesh sieve) return to a boil and cook 10-11 minutes.  Drain and cool.

Combine all remaining ingredients in a large bowl and toss with the cooled quinoa.

This a wonderful salad to make for lunches or dinners on the go.  Or bring some to your next picnic! Your friends will love you for bringing something so light and healthy!!