Its Sunday. And where for most people who live with a traditional weekday/weekend distinction created by work, we don’t live like that. Each day is our own and we either do our work or we don’t. We choose. And its great, because we love what we do, but also the freedom is great and there isn’t this anxiety about what day it is or isn’t.
But I’ve been reclaiming the sanctity of Sunday of late. I stay in my PJs longer, spend most of the day indulging in blog reading, or napping or whatever else strikes my fancy. All of it always done with an intended sense of indulgence. It creates a lovely marker in an otherwise seamless week that blends into the next and the next and the next.
Today, Jon is recovering from an achy cold and I’m taking it slow in an attempt to let my body fight whatever he had thats trying to move into me. Its gorgeous outside, and I’m feeling the need to buy a hammock so I could nap outside during my Spring and Summer Sundays. But for now, we have this lovely salad. I made a huge batch of it, to nibble on throughout the day casually, and to have as leftovers for tomorrow. I love left overs!
Its easy, meaty with its hearty quinoa, and its gluten free.
::Sunday’s Quinoa Salad::
2 cups uncooked quinoa
4 cups of water
1/2 head of red cabbage chopped in ribbons
1/2 diced red onion
1 bundle of fresh cilantro chopped
1 can of organic black beans rinsed
1 small head of romaine lettuce chopped
2 heaping Tbsp of Bragg’s Nutrional Yeast
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1 tsp cumin powder
1/2 cup freshly squeezed lemon juice
1 1/2 cup of extra virgin olive oil
1. Bring the 4 cups of water and 2 cups of quinoa to a boil and then bring flame down to simmer. Stir occasionally and let simmer until all water is absorbed. I usually put a hearty pinch of salt and a small pour of olive oil in the pot to cook with the quinoa. No measurements here, just eye it a bit. For me it adds a little oomph.
2. When quinoa is done, set aside and let cool.
3. Take all chopped veggies and mix with quinoa in a bowl.
4. Take all the ingredients for the dressing and whisk together until thick and creamy.
5. Pour dressing over quinoa and vegetables and fold in with a wooden spoon until everything is mixed well.
Add salt and pepper to taste.
Makes about 8 hearty servings.
I also recommend adding some fresh avocados to the side of this lovely dish. Its really yummy. Salad should keep in the refrigerator for 2 days.
Have a lovely and indulgent Sunday!