I’m becoming more and more obsessed with meaty salads (as I like to call them) and with summer around the corner, I’m sure this will be a first of many!
Quinoa, Lettuce, and Tomato Salad – Because quinoa is kinda the new bacon… right? In
Ingredients – the basics
- – Lettuce (use any type of green!)
- – Tomatoes
- – Avocado
- – Quinoa
- -Sweet potatoes
Ingredients – the deets
- – Olive Oil
- – Fresh lemon juice
- – Cilantro
- – Siracha
- – Greek Yogurt
- – Salt & Peppa
I typically make a few cups of quinoa at a time and keep it in the fridge for the week. It’s an awesome protein and so versatile! You can add it to any salad, wrap, have as a side, or even for breakfast. This time, I decided to pair my quinoa with sweet potatoes – another fabulous ‘super food.’
Pretty self – explanatory, but STEPS just in case you were curious…
- Cook quinoa – whatever amount you wish! I actually cook quinoa the same way I would couscous or rice. Heat up some EVOO and roast the dry quinoa for about a minute. This will bring out the richness & flavor in the grain. THEN add 1.5 – 2 cups of water for 1 cup of quinoa and cook on medium for 15-20 minutes. Salt & pepper to taste.
- Cook sweet potatoes – Dice sweet potatoes into small cubes and spread out on a baking sheet. Drizzle with EVOO, salt, pepper, and cumin. Roast for 30-40 minutes on 375 degrees or until potatoes are soft and your kitchen smells amaze!
- Chop up your choice of greens and assemble. I enjoy leaving all of the ingredients separated, but feel free to mix them all up as well, especially the “dressing.”