I had no diet or health related New Years resolutions. But maybe if I’d even pretended to have some, I could’ve kept myself in check the last couple of weeks. What’s that you say? The holidays are over? You wouldn’t know it based on the way we’ve been eating around here. The wine has continued to flow, the chocolate is still being stuffed into my maw, and on Sunday, I’m almost embarrassed to tell you we had beef tartare and a hamburger at dinner. This may or may not have been after we ate a quiche I made for brunch. That had bacon in it. I feel gross thinking about it. Needless to say, nothing has been in moderation around here as of late.
So, this week Joe and I both are back on the wagon. Forget weight loss or any of that — eating colorful salads like this just makes you feel AWESOME. The old adage of ‘eat color’ is so true (at least, I think it is), so I took it to heart with this mixture of two types of quinoa, and every colorful veggie in the spectrum (purple cabbage! orange peppers! red radishes!). It’s easy to put together, and the ingredient list below will definitely make you enough salad to eat for lunch throughout the week (or as a side dish to a protein, like fish or roasted chicken).
The thing about recipes like this is they aren’t even really recipes. You can substitute out whatever veggies or other garnishes sound good to you (check out my notes at the bottom — I’ve left you some suggestions). I personally love Mediterranean flavors, so I stuck with a classic lemony vinaigrette and a sneaky garnish of feta cheese. But if you’re being super good (or are a practicing vegan), just omit the cheese and you’re good to go. Here’s the recipe: