If you are anything like me, you spend most meals trying to make sure more food ends up in your child’s tummy than on the floor. It’s no easy feat. I never emerge unscathed — always covered with remnants of lunch in my hair and clothes, forming an oh-so-fashionable crusty finish. And if I’m lucky, I’m able to manage to eat a few bites myself. No? Just me? Awesome.
But with this salad, I get the fuel and nutrients I need to make it through another afternoon of “mommy, up!”, wagon rides, living room dance sessions and tickle fights.
Motherhood is not a prerequisite to enjoying this salad — it just so happens to be the reason why I find myself constantly depleted of energy. But this salad isn’t limited to mommies. Fuel up for a big test, a hectic work day — or just because it’s so delicious.
What I love about this salad is that it makes 4-5 servings, depending on how hungry you are — so you’ll have lunches for a few days afterwards — If you can make it last that long.
- 3/4 cup dry quinoa
- 1/3 cup red onion, chopped
- 1 orange, peeled and segments chopped
- 1 avocado, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup dried cranberries
- 1 cup corn (if you can’t go fresh, use frozen – never canned!)
- 1/3 cup cilantro, chopped
- salt & pepper
For the vinaigrette:
- 2 lemons, juiced (or 1/4 cup juice)
- 2 garlic cloves, finely minced (I actually like to use two teaspoon of the garlic paste you can find in the produce section (it’s refrigerated)
- small pinch of stevia or white sugar
- 6 Tablespoons extra virgin olive oil
First, cook quinoa according to directions on the box. Set aside to cool. Or if you impatient like me, set the quinoa in the fridge.
While that cools down, let’s make the vinaigrette. Combine all ingredients in a jar with a tight fitting lid (sippy cups work, too – just make sure to plug the spout with your finger), and shake to combine.
Finally, combine cooled quinoa with red onion, orange segments, avocado, beans, dried cranberries, corn, cilantro, salt and pepper. Pour vinaigrette over top and stir to combine. Serve cold or at room temperature.
Now if you excuse me, I’ll be sewing my cape. Every mom needs one.