Crunchy Quinoa Salad
I just came back from spending a wonderful weekend cross-country skiing in Tahoe with some friends. I knew we would be out skiing most of the day on Saturday and Sunday so I wanted to make a salad that was going to provide sustained fuel for our long day kicking and gliding in the snow. By sustained fuel, I mean something that provides a balance of quality fats, quality protein and complex carbohydrates. This salad is packed with all three macronutrients. I also wanted something that was going make enough for the three of us for two days worth of lunch supplies.
Lorna Sass’ Crunchy Quinoa Salad fit the bill. This recipe is taken from Lorna Sass’ Complete Vegetarian Kitchen cookbook. I have adapted it by replacing couscous with quinoa, I just like it better. This dish tastes best when made a day ahead and refrigerated overnight, to give the flavors a chance to mingle. It’s a great recipe to prepare for a crowd. It yields about 6-8 servings. Read more