Monday, July 12, 2010
Learning to Cook...
Happy Monday! After falling off the wagon, many, many times, I've had a pretty solid couple of weeks gluten and dairy-free and the effects are dramatic. Each time I stick with it, my skin clears up almost immediately after a couple of days and my stomach is as flat as it was when I was 17. If you are having any health issues, I highly recommend getting a food allergy test or just try eliminating dairy and/or gluten from your diet for a bit and see how you feel.
As I've mentioned, I don't cook . . . like, ever. In Portland happy hour is very happy and you can literally have a fabulous meal and a glass of vino for like $10. But $10...or $15...or $20, every night? Yikes! In an attempt to save money and start behaving like an adult, I'm going to try a new recipe or two every week. I found this yesterday courtesy of the lovely Gluten-free Goddess and it's pretty much the bomb. Plus it only took like 15-20 minutes to make. Enjoy!
Lime Quinoa Salad with Mint
1 cup dry quinoa
2 tablespoons extra virgin olive oil
Juice from 2 limes
2-3 fresh mint sprigs, leaves removed and chopped
2 tablespoons chopped fresh cilantro leaves or parsley
Sea salt and fresh ground pepper, to taste
A handful of sweet and ripe cherry or grape tomatoes, quartered
2 tablespoons diced red onion- or use 2 chopped scallions
1 garlic clove, minced
Cook the dry quinoa as the box instructs - I prefer buying the pre-rinsed variety. Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined. Taste test and adjust seasonings.
Cover and chill for at least two hours.
Makes 4-6 servings.