Lunch: Tropical Quinoa Salad
SERVES 4 1 cup dried quinoa, rinsed well ½ red onion, finely chopped 1 cup apple or carrot, finely chopped Juice of 1 lime 2 tablespoons honey or agave 1 tablespoon extra-virgin olive oil 1 large mango, chopped (not overly ripe) ¼ cup mint, finely chopped 1 teaspoon sea salt, to taste Freshly ground black pepper, to taste ½-inch piece ginger, finely chopped 1 avocado, chopped or thinly sliced 1 cup cashews, coarsely chopped 3 cups romaine lettuce (or greens of choice), roughly chopped
Cook the quinoa: Bring 2 cups of water to a boil in a medium saucepan, add the quinoa, and simmer, covered, for 15 to 20 minutes. Set aside and let cool (spread out for best results). In a large bowl, toss the chopped red onion and apple/carrot. Whisk together the lime juice, honey, and olive oil. Add to the veggie bowl. Add the cooked, cooled quinoa and mango to the bowl and toss well. Mix in mint, cilantro, ginger, and salt and pepper, to taste. Garnish with sliced avocado and cashews. Scoop mixture over greens and serve chilled or at room temperature.