Meshuga

You know how Fresh gives their  bowls and salads personalities based off of the types of vegetables they put in it. Or perhaps they just get high and pick names out of hats. I guess we’ll never know.  Well, I’ve decided to give my Quinoa a name as well. While Fresh has got the Beach, Green Goddess and Power House - I’ve got, The Mighty. No real event or vegetable compelled me to this name , but I do feel pretty mighty after a few spoon fulls.

I don’t eat red meat. Haven’t for close to 16 years now, so I’m always looking for healthy alternatives to power up on my protein. Back in elementary school I used to microwave white bread with cheese. Those were the days when my body could take a beating from whatever I put in it. I quickly learned that wasn’t a real source of protein. And it wasn’t until several years later that I learned to distinguish what was good and clean vs. cacapoopoo for my insides. 

Like many of you, I’ve jumped onto the quinoa craze bandwagon. It’s absouletly genious. I call it my blank slate. In the begining of the week I will (or Lorne will) boil a huge pot of it, let it cool and put it in a big tuperware for a morning creation. Depending on my mood during the week, I’ll make different Quinoa salads based off of what I have in the fridge. After a bit of experimenting I’ve come up with, I’d say, one of  the best quinoa recipes ever. (humbleness at its best) Drum roll please…..”The Mighty Quinoa”. 

Recipe

2 cups of cooked quinoa

Half of a large red onion (chopped into small squares)

1 whole avocado (small cubes)

A bunch of colorful heirloom baby tomatoes (Halved)

Two small baked sweet potatoes (recipe below)

100 grams of Feta Cheese (chopped or crumbled)

1 bunch of mint (chopped)

1 bunch of coriander (chopped)

½ cup of good olive oil ( makes a huge difference)

1-2 tbsp of a good balsamic ( I use a 4 yr old crema di glaze)

Juice from half of a large lemon

Salt to taste ( I tend to go for 2-3 tsp)

Pepper to taste

 A touch of cayenne

Additions

The first time I made it I cute up some firm tofu into cubes. I didn’t really need this because the quinoa is already packed full of protein but I love different textures in my food.

The second time I made this I added shrimp to make it a more substantial dinner meal. For my shrimp I seasoned them in herb de provence, olive oil, salt and pepper. I pan seared them for 15 seconds on each side and removed from heat.

Sweet Potato Directions

Pre heat oven on broil. Cut potatoes into small cubes. Season with olive oil, salt and pepper and a touch of cayenne pepper to cover. Watch the potatoes very carefully. They burn if you don’t keep a steady eye. Let cool and combine with other quinoa ingredients after cooled. 

This might sound crazy, but I believe if someone has the exact same ingredients and makes the same dish as you, depending on the love and attention you give it, it will come out tasting a whole lot different. There’s something to cooking with heart and passion. I’ve witnessed the difference a million times. Don’t just shove everything in at once. Taste as you mix. Cook with passion and you’ll notice the difference immediatly. 

Have a forkful and enjoy!