I think that people think that if you love cooking and baking you must love most foods. Well, I’m not sure about the others but I don’t. For example, I will never be able to clean up a fish and then cut and cook it, same goes for chicken. I also don’t like quinoa, brown rice, squash, tofu and other foods that are supposed to be good for you (and me). But sometimes when I manage to camouflage these ingredients I end up having a really good and healthy dish.
It’s all good as long as I don’t know about or feel the taste of the original unwanted ingredient.
My husband on the other hand loves this healthy nutrition stuff, so when I make something that is extra healthy using wholesome ingredients and some of the ingredients I don’t particularly like it’s a win-win; because then my husband is happy, the kids are eating even healthier and I get a bonus – extra vitamins and minerals for me.
The real challenge is usually thinking of a way to camouflage these ingredients. Keeping this in mind, imagine how thrilled I was when I made quinoa salad and it turned out so delicious.
This Mediterranean quinoa salad is full of flavor and screams “refreshingly healthy”. Give it a try 🙂
- 1 cup Cooked Quinoa
- ½ cup Chopped Bell Pepper
- 3 Sun Dried Tomatoes - Chopped
- ¼ cup Kalamata Olives - Chopped (You can also use black olives)
- ½ cup Crumbled Feta Cheese
- 1 tsp Chopped Fresh Oregano
- ½ tsp Chopped Fresh Basil (about 1 large leaf)
- 1 tsp Lemon Juice
- 2 tbsp Olive Oil
- Mix all the ingredients together and serve.
Yummmm..Looks very red…did you use red quinoa?
I did Shelley. It just looks so much more festive to me 🙂
Yum! I’m always looking for ways to spice up quinoa! I’m a huge fan of sun dried tomatoes so can’t wait to try this out.
You’re going to love it Sara, it’s such a great dish! especially in the summer 🙂
Don’t forget to tell me how it was after you try it 🙂