Do you like quinoa? Or do you find it to be just another diet fad?
I was really skeptical about it at the beginning. But I was also at a point in my life where I was determined to expand my palate.
I was so sick of eating the same foods over and over again! Has this ever happened to you? How did you deal with it?
I had made the decision that from here on out I would start a taste test competition. In other words I would simply stop refusing to eat something just because it was not what I was used to. I would simply accept it and taste a bite. Or two. If I didn’t like it I gave myself the permission not to eat it. But I had to try it. And if it magically showed up again I would have to do the taste test again. Who knows?! I might like it this time.
As you already figured out I treated myself as a toddler, regarding food. For reference I was 29 when I started. I still to this day do it. And you know what? My eating preferences changed. I now like a LOT more foods than what I used to and feel better about it too.
For a number of reasons:
- As a mom when I ask my kid to just try one bite I know how it feels like. Which helps me to cope with it better.
- I set an example. Sometimes I try something new in front of him too. So he knows he is not alone in this. Grown ups do it to!
- I am healthier. Since I eat a wider variety of fruits and vegetables. This ensures that not only I don’t get bored of the same foods over and over (which can cause you to overeat) but I also and most importantly consume a lot more nutrients.
Summer Quinoa Salad
For the salad
- 1 chicken breast
- 2 Lebanese Cucumbers
- 1 cup frozen corn
- 1 red pepper
- 1 cup quinoa
Fro the dressing
- 2 Tbsn parsley
- 90 ml olive oil
- 1 tsn dijon mustard
- 1 Tbsn cappers (rinsed)
- 45 ml white wine vinegar
For the salad
- Cook the chicken in your preferred way. You can boil it, steam it, or roast it. You can even use leftovers.
- Cook the quinoa according to the packaging instructions. If you bought your quinoa in bulk, rinse the quinoa in cold water and drain in a fine sieve. Bring 2 cups of water or stock toa aboil than add the quinoa. Lower the heat to a simmer until the liquid is absorbed, about 10-13 min. Add the corn, frozen, and let it stand for 5 min. Fluff with a fork.
- While you let the quinoa stand put all ingredients for the dressing in a blender. Blend until smooth. You can change the consistency of the sauce by adjusting the amount of olive oil you add.
- Slice and/or dice the rest of ingredients. Place all ingredients into a big salad bowl and add the dressing 1/4 cup at a time. Toss and taste test. Season to taste.
- Notes: This salad can be consumed either hot or cold and it is even better on the next day as the flavors had time to meld together.