Welcome back from your long weekends, I hope they were as enjoyable as ours was! We spent the weekend up in Whistler at a cabin with good friends, food, and company. I’m feeling really fortunate right now that I’m not back at school until Thursday because I need a bit of time to prepare myself. This is a big deal for me! I have been out of school for 3 years now after finishing my undergrad, and it feels totally surreal to be heading back on Thursday. I’m so thankful that I’ve found something I’m so passionate about though (nutrition!), because this time around I am really looking forward to going back to school.
I’m a little late for this week’s Food Matter’s Project, but my excuse is too much fun on a long weekend. Our first night up in Whistler we made a great big communal dinner and this salad went perfectly! It was so fresh, light, and tangy – and loaded with veggies. You must know by now that I love when meals are loaded with veggies.
I can’t wait until I can report back on my first day of school! And I am also really excited for all the new material I’ll be learning about, which will hopefully inspire some blog posts here. If you are unaware, I am starting a 1 year program in Holistic Nutrition at the Institute of Holistic Nutrition in Vancouver. By the time I’m done, I’m hoping to be hosting cooking classes, grocery store tours, pantry cleanouts, consultations, and mostly just helping people improve their health through food! I can’t wait!!
Check out this week’s original recipe on Sara’s blog, and the rest of the gang’s interpretations here.
QUINOA TABBOULEH SALAD
inspired by Oh She Glows
1 cup quinoa (dry)
1 cup cilantro, coarsely chopped
1/2 cup parsley, coarsely chopped
1 pint cherry tomatoes, halved
2 avocados, flesh cut into small cubes
5 skinny small green onions, chopped
1/2 cup walnuts, coarsely chopped
1/3 cup pumpkin seeds
for the dressing:
1/4 cup olive oil
1/3 cup red wine vinegar
1 tbsp honey
2 cloves garlic, minced
Cook the quinoa – bring 2 cups of water to a boil, add the quinoa, cover and lower heat, simmer for 15 mins, remove from heat and let cool. Toss with the rest of the ingredients in a large bowl.
Prepare the dressing by combining dressing ingredients and toss salad in the dressing. It doesn’t get much easier than that!