Quinoa Salad

Every day for the past 5 weeks I have enjoyed a delicious, gourmet sandwich. And I’m finally at my limit. I have been craving Mexican food since I got here and tried getting some today but the place I scoped out was closed and I was left no choice but to create somethin’ myself. Good thing I did though cause I went to Irma (my fav grocery store – thx lauren) and was inspired!!!

SO today I decided to put my creativity to the test. Behold: my healthy Mexican-inspired quinoa/bean/arugula salad. Because I thought it was pretty successful, I have decided to share everything with the internet! Hooray. Let’s get down to business:

Ingredients: (quantities are totally flexible, I just put what I like!!)

  • – I cup of quinoa and 2 cups of water (or just make as much as you want)
  • – 2 small cloves of garlic
  • – Some onion
  • – Lots of baby tomatoes
  • – 1 med avocado
  • – arugula/fresh baby greens/something salad-y
  • – 1/4 lime
  • – 1 can of mixed beans
  • – tofu!! (I got this pre-cooked spicy mini tofu packet but it would probably be better with fresh fried tofu with taco seasoning!)
  • – salt & pepper

Optional:

  • – Any other meat instead of tofu
  • – Cilantro
  • – Cheese (cotija would have been ideal)
  • – Pre-mixed pico de gallo (I don’t think this exists in Denmark which is what drove me to make my own)

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1/2 an avo but I ended up using a whole one

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making the pico!

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YUM

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pre-cooked spicy tofu goodness

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drained mixed beans

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all the goods

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TADAAAA

Steps:

  • – Add water and raw quinoa to a small pot and cook until water is absorbed. (let this cool while you prep the rest so it isn’t an oddly warm salad)
  • – chop all the ingredients: avocado, garlic, onion, tomatoes
  • – mix all those chopped ingredients into a small bowl and squeeze some lime in there
  • – open and drain beans
  • – wash arugula
  • – cook/open tofu
  • – combine all the ingredients and take photos, mix, and enjoyyyyy!!!! 😉

xx,

Michelle

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