Hello 2017!! What’s shaking?!
We had a fabulous start into the new year – I hope you did, too! Even though I usually feel a little sad and nostalgic about the old year and fret what lies ahead, I was rather giddy with anticipation on New Year’s Eve this time around!
Plans and Goals: More than I can handle.
And it’s not just me; most friends I have talked to seem aglow with hope and a distinct positive, cheerful attitude for 2017. I’m definitely not a motivational poster kind of gal but… life has its moments and I sense some good stuff coming our way.
I’m going to go ahead and skip over rueful lists of all the questionable foods and drinks that were enjoyed over the holidays (guilt-free for once in my case, nbd) and get right down to the good stuff: Salad, salad and more salad!
I am bringing you a winter green salad with crispy leaves, a zesty Quinoa Tabouleh and juicy blood oranges. Throw in a boiled egg and it’s a main meal!
Not to sound like a yoga mat clutching, smoothie guzzling health nut but I really do crave salads, not just after weeks of indulging in holiday fare – I have salad cravings pretty much year-round.
However, I easily get into a salad rut. If I find a combo that’s tasty and simply, I stick with it until I’m utterly bored with it. It’s pathetic, really, but I’m not always in the mood to experiment; sometimes it has to be what’s tried and true….but luckily, today this came about. And not a minute to late!
Because I’m a creature of habit, I’ve been following my pattern and have already made this salad three times in a row. But I will cut myself off soon, I swear! I just can’t get enough of this enticing mixture of hardy greens, nutty seeds, bold citrus and the energy burst I get from eating a full plate of fresh and healthy grub!
- 1 cup cooked quinoa
- ½ cup fresh parsley, chopped
- ¼ cup sweet onions, finely diced
- 1 tablespoon olive oil
- juice of 1 lemon
- salt, pepper, to taste
- 1½ tablespoon extra-virgin olive oil
- ½ tablespoon red wine vinegar
- pinch of salt and pepper
- 2 large handful of mixed winter greens (e.g. kale, chard, spinach etc.)
- 2 blood oranges, peeled and sliced lengthwise
- 2 scallions, diced
- 2 tablespoon walnuts, chopped
- 2 boiled eggs (optional)
- To make the Quinoa Tabouleh, mix all Tabouleh ingredients in a bowl, taste for salt and pepper and set aside.
- Divide and arrange winter greens on two serving plates, add blood oranges and scallions and drizzle with vinaigrette. Add Quinoa Tabouleh and boiled eggs (optional), garnish with walnuts and serve.