One Pot Balsamic Quinoa Salad
ONE POT Balsamic Quinoa Salad
I love a Sunday Funday, but when I end up spending my Sunday being spontaneous (it should be noted my version of spontaneous is trying out a new path when walking our dog, Jackson) I end up without a lot of time to prep my lunches for the work week. Enter this super easy and versatile one pot balsamic quinoa salad.
This recipe is inspired by my mom. She loves a good Greek salad and anything Mediterranean. Lately, my food inspiration tactic is to think about my family member’s and friend’s favorites and come up with ways to make them completely plant based, or just healthier in general. Here, I added the ingredients typically found in a Greek chopped salad: kalamata olives, sundried tomatoes, artichokes and balsamic vinegar. All four are great pantry or freezer items to have on hand because they add amazing flavor in small amounts.
Quinoa is a staple for me. It boasts tons of protein and fiber. Did you know it’s actually a seed, not a grain? I used it for this recipe, but whole wheat couscous, wild rice, millet, or amaranth are great substitutions.
If you have not tried making tahini based salad dressings…you simply have not lived my friend. Go out and get yourself some like this: Achva Organic Tahini. Tahini is simply ground sesame seeds and has a similar consistency to nut butters. When mixed with an acid or vinegar, like balsamic, apple cider vinegar, lemon juice, etc. it forms an amazing creamy, nutty, and slightly sweet dressing. Tahini creates a hearty and satisfying topping that makes something light taste decadent.
Feel free to change up the ingredients to your liking! Add black beans, corn, peppers, and salsa. Or, add carrots, green beans, and peas and make a peanut dressing. Eat what you love!