Always looking for lunches that don’t involve a sandwich, I often turn to quinoa. Quinoa is a grain that is gluten free and full of fiber and protein (about 5g fiber and 9g protein per serving). It really is an underestimated (and under eaten!) grain. You cook it like pasta, but it has much greater staying power than pasta does because of its high protein content.
This week, I cooked a pot of quinoa and roasted red peppers, zucchini, and eggplant in the oven to make roasted vegetable quinoa salad. It is a filling lunch that gets me going through the day. Just toss over lettuce and you have a variation on your regular standard salad.
But, my favorite part of my lunch this week was the vinaigrette that I tossed the salad with. I used blood orange vinegar and fresh blood orange juice with some olive oil and ginger… yum! It really added a nice zing to the salad.
Blood Orange Vinaigrette
In a bowl or salad dressing shaker, combine:
- 3 tbsp. blood orange vinegar (I easily found it at Whole Foods)
- juice of one half of a blood orange
- 2 tbsp. olive oil
- 1 tsp. ginger
- salt and pepper to taste
Whisk and pour over roasted vegetable quinoa salad or your favorite salad.
A delicious and spring like break to winter!
Happy Allergy Free Eating.
Balanced Fork, Healthy Life 