Tuscan Quinoa Salad

Being that tomorrow is Monday and the work week has begun, I began planning for the week ahead. Sunday afternoons are perfect for preparing snacks and food  for the upcoming days. I am always looking for something filling, yet quick and easy to take for my lunch when at work. Well, this quinoa salad does just that. After tossing in the few simple ingredients that make up this chilled salad all I had to do was place it in the fridge and my lunch was set. The sundried tomatoes and champagne vinegar make this quinoa salad sweet and flavorful. 

Ingredients:

2 cups of quinoa; rinsed (4 cups of water for cooking) 

1 cup of thinly chopped greens (baby kale and spinach mix)

2 tbsp of extra virgin olive oil

3/4 cup of sundried tomatoes (chopped into tiny pieces) 

1 tbsp of "Go Veggie" Parm (optional)

1/4 cup of pecans (chopped into tiny pieces)

1 tbsp of minced garlic

1/4 cup of champagne vinegar

2-3 tbsp of lemon juice

Sea salt (to taste)

Fresh ground pepper (to taste)

Directions:

First take your rinsed quinoa and water and bring to boil with a dash of salt. Simmer on low for 10-12 minutes (until water is absorbed and quinoa appears fluffy. Remove pot from heat and place a sheet of paper towel on top tucked right under the lid. Let sit for 5 minutes (the paper towel will absorb any left moisture from steam). Fluff with fork and set aside to cool. 

Chop your baby greens and drizzle a little olive oil over while tossing. Let sit for 2-3 minutes. Take chopped sundried tomatoes and combine with prepared quinoa and greens. Add champagne vinegar and lemon juice. Toss. Add sea salt and pepper and toss. 

In a small pan sauté the garlic in about 1 tsp of olive oil for 2-3 minutes. Add pecans and toss around another minute or two. You will notice soon the mixture will become fragrant and crisp. Add mixture to prepared salad and give another toss. Chill salad in fridge for at least 2 hours for desired temperature. Best if left in fridge over night. 

This Tuscan quinoa salad will have the sweetness of the sundried tomatoes along side the pecans with the tartness of the champagne vinegar and lemon juice. Altogether it is a delicious combination of flavors and textures and a filling, satisfying dish. My Tupperware container is packed and ready to grab tomorrow morning on my way out the door! So later while sitting at a table filled with 2nd graders, I can close my eyes and pretend I'm sitting at a Tuscan Villa while dining on this delicious salad. One can dream right? At least this recipe will get you to the next best thing! 

Until next time....

~Crago