I was thisclose to making a pasta salad tonight, but instead, I went power bowl with some quinoa and a three ingredient honey mustard dressing.
- 1 cup dry quinoa
- 2 cups water
- 2 garlic cloves, finely chopped
- 1/2 cup mushrooms, chopped or cubed
- 1 zucchini, halved and sliced
- 2 Roma tomatoes, cubed
- 1 cucumber, cubed
- 1/2 avocado, cubed
- 1 green onion, chopped
- handful of sprouts
- 2 cups spinach, chopped
- 1 can black beans, drained
- 1 tablespoon capers, drained
- salt and pepper
*It really does not matter what goes in here – if you like it, put it in. Unless my salad is supposed to have a specific purpose, I just throw in everything I have in the fridge.
- 2 tablespoons plain soy yogurt
- 2 tablespoons coarse ground mustard
- 2 tablespoons agave nectar
Boil the water with a dash of salt and 1 clove of chopped garlic. Add in the dry quinoa. Let boil for a couple minutes and then drop the heat down, put the lid on, and let it steam for 13-15 minutes. When the water is almost gone, remove from the heat, and let it sit with the lid on for about 5 more minutes. Use a fork to fluff it up when the liquid is gone, transfer it to a separate bowl, and put it in the fridge to cool.
After the cooked ingredients have cooled, put them in a large bowl with the rest of the ingredients. Thoroughly mix the dressing ingredients – I do it by pouring everything into a jar and shaking the living daylights out of it. Incidentally, this really does taste like honey mustard. Really. And I love honey mustard. And there’s no honey in it! Mwahahaha! Pour the dressing over the salad, tossing to coat.
Makes 3 – 4 servings, depending on how much you are eating.
This is just as easy as it seems, and it is full of delicious nutrition. I had mine with my refreshing spinach-kale-cucumber-pineapple-lemon-apple juice, and my energy levels were glad I went this way rather than pasta. Yay!