A few weeks ago I was asked to participate in one of CRAVE Toronto's "Chats" along with Myrlene Sundberg of Urban Mode and Christine Hart of Your Date Coach. The topic was about creating and maintaining balance in your life and I spoke about the food side of things, goal-setting, how to incorporate small changes into your lifestyle, etc. And since there's no way to better demonstrate food & balance than with food, I brought along the ingredients of my most favourite salad. It was inspired by my sister, Amanda. I just made a couple of changes and - BAM - it's nour-ish approved!
Since it would be selfish to keep this deliciousness all to myself (and the lovely ladies who attended the chat) I have decided to share it with you. It makes a great meal, snack or side dish. I like to make a giant batch so I can keep it my fridge to munch on all week.
MOO’S QUINOA SALAD
Serves 4
1 cup quinoa, preferably sprouted
1 ½ cups organic chicken stock
1 red pepper, finely diced
1 cucumber, quartered and chopped
2 avocados, cubed
4 ounces raw cheese (feta or goat - I used a raw sheep's milk cheese from France and OMG was it ever tasty!)
Extra virgin olive oil and balsamic vinegar (3:1 ratio)
- Cook the quinoa and let cool in the fridge.
- Chop veggies and mix (except avocado) into salad.
- Drizzle with EVOO and balsamic.
- Add avocado only when ready to serve and crumble cheese over top.
Cooking Quinoa: Add 1 cup quinoa to 1 ½ cups boiling water or organic, free-range chicken stock. Cover and reduce heat to a simmer. Cook for 12 minutes or until liquid is absorbed. Remove from heat and let quinoa stand (covered) for 5 minutes. Fluff and serve.
