I’m determined to get my midsection looking the way I want it to look by my birthday next month. This is going to be a pretty hard task but I also want to try to maintain it. I saw my dietician on Monday and I was looking for snacking options and sides to eat with whatever meat or poultry I was having for dinner. From her suggestions, I bought quinoa, wheatberry and amaranth. Of the three, I’ve only cooked quinoa before, so I started with it as I need to research how to cook the others. I was on a phone with my friend rummaging through the fridge, trying to figure out what to cook with it when I saw the following: cabbage, carrots, apple and cucumber. I decided a quinoa salad was what I’ll make.
My husband wasn’t so keen on quinoa before so I was praying he’d eat this and not fuss. I didn’t add any apple to his as he doesn’t like apple in salads which is beyond me because it’s the shit!. So here’s what I did:
- Boil 1/2 cup quinoa in 1 cup of low sodium chicken stock – use the cooking instructions on the packaging. You can use more if you want but this was a test run for me so I didn’t use a lot.
- Take half of a regular cucumber and chop into quarters.
- 1 cup of shredded carrots
- 1 cup of chopped cabbage
- Once quinoa has cooled, mixed together and sprinkle with no more than a 1/2 tsp of salt to taste. Salt is optional.
And that is your salad! David said it tasted good and he took it to work (that means he *really* liked it). I’ll definitely make this again and add more quinoa as it had looked a little sparse in the bowl.
I’ll also experiment with the wheatberry and amaranth and if anything works I’ll share here :).
Just a Dash 