It may be winter, but that doesn’t mean that my taste buds are craving bright, fresh, and bold flavors – basically summer flavors. As much as I love the soups, stews, and pastas of winter, I’m also in love with grain salads that are the perfect meal, side dish, or snack.
My obsession with citrus continues with this salad that is packed with summer ingredients. Normally, I wouldn’t advocate eating outside of the season – we all know that things tend to taste better when they actually grow relatively around the same time that you’re consuming it – however, sometimes you have to make an exception!
My Summer Grain Salad is the perfect antidote to those winter blues (and pounds!) And be prepared to make extra! The last few times I’ve made this recipe, I just threw it all together in a tupperware container so I could grab a bite (or two) or a bowl in a flash.
This recipe is also super, super, super simple. I mean, you can basically put this together in your sleep!
Summer Grain Salad in the Middle of Winter
2 cups Quinoa, rinsed
1 handful cilantro, chopped
1 pint cherry tomatoes, quartered
1 1/2 cups fresh spinach, roughly chopped
1 cucumber, diced
1 Avocado, diced
1 tablespoon cayenne pepper
1 tablespoon cumin
1 tablespoon olive oil
1-2 limes, with zest removed
2 tablespoons jalapeno olive oil (or plain, then just add chopped jalapenos!)
1 tablespoon jalapeno infused white vinegar (or white vinegar or apple cider vinegar)
salt and pepper to taste
In a medium pan, add the 1 tablespoon olive oil, cayenne pepper, cumin, and rinsed quinoa. Toast until fragrant on medium heat. Then add 3 cups water. Bring to a boil, then let simmer for 15 minutes until quinoa is fluffy.
In a large bowl, combine the rest of the ingredients. Add in the quinoa when finished (no need to let cool, it will help wilt the spinach ever so slightly) and then dig in.
Seriously simple… Simply delicious… Enjoy!