Hiking is keeping me going this gray, rainy winter season. Seriously, the blues would have likely taken me long ago if not for these hikes. If you haven't spent at least an hour outdoors in the past week, I urge you to do so... like now. Go. Get off the computer.
We did the South Willamette Trail this week, and while not as awesome as last week's Larison Trail, it was still great. More like a cloud rain forest, with the misty woods and showers passing over.
And now on to the food! A week or two ago I made a long-time favorite and staple - Quinoa Salad. Great for vegetarians and vegans, provides lots of protein, and it is always a wonderful summer dish addition.
The recipe is super simple, and can be modified in a lot of ways. Enjoy!
- 1/4 cup red onion, diced
- 1 1/2 cup quinoa, cooked and cooled (I make mine with vegetable stock and/or Braggs for flavor)
- 1-2 tomatoes, seeded and diced
- 1/4 cup cilantro or italian parsley
- 1 cucumber, seeded and diced
- juice of 1 lime
- 3-4 tbsp lite vinaigrette dressing
- splash of peanut oil
- splash of rice wine vinegar
In a large bowl, add tomatoes, cilantro, and cucumbers together with the cooked quinoa. Toss until well incorporated. If you wish to add herbs, now is the time to do so.
In a small bowl, whisk together the lime juice, vinaigrette dressing, peanut oil, and rice wine vinegar. Add to the quinoa and toss until everything is well coated. Salt and pepper to taste. Serve immediately or let it sit in the fridge for a few hours for fuller flavor.
Variations include using medetarrian cheeses and vegetables, tweaking the dressing for flavor preference, or making the flavors more asian inspired.