This salad is so simple to make and so easy to manipulate. Fresh basil leaves, sliced tomatoes, and sliced fresh mozzarella, coarse Celtic sea salt, fresh ground pepper, a drizzle of olive oil, and a drizzle of balsamic vinegar-that’s it! You could add sliced avocado. If you can get your hands on heirloom tomatoes or yellow tomatoes, they would create an interesting visual and wonderful flavour. You could use crumbled feta instead of the mozzarella.
I will admit that I found the mozzarella to be rather bland and boring. Perhaps I could have drizzled the oil and vinegar more generously?
I have not been very good at bringing a lunch with me to work, but I know that doing so is a necessary step on this journey to clean eating and a healthy lifestyle. So, I bought myself a cute but functional lunch bag, and last night I prepared my lunch for today. Fat-free plain Balkan-style yogurt with fresh raspberries and blueberries. A southwest quinoa salad which I made last night.
Here is the recipe for my southwest quinoa salad, more or less, because I made it up as I went along.
You need 1 cup quinoa, cooked with chili powder and cumin, then allowed to cool. I think I used about 2 teaspoons of chili powder and 1 teaspoon of cumin.
In a large bowl combine the following:
the cooled quinoa
roughly a half cup of frozen corn niblets
1 jalapeno, seeded and finely minced
roughly a half cup of canned black beans, rinsed
red onion, finely minced, as much or as little as you like
Tis the season for local asparagus! I usually steam it and occasionally barbecue it, but today I roasted it. So delicious!
Wash and trim a pound of asparagus. Spread in a single layer on a baking sheet and drizzle with about a tablespoon of olive oil. Sprinkle with a bit of Celtic sea salt, freshly ground pepper, and a clove or two of minced garlic. Toss. Roast for 8-10 minutes at 400F until tender-crisp. Add some freshly squeezed lemon juice and Parmesan. Enjoy!