Carrot Quinoa Salad; a bowl of power packed energy.    

Quinoa (pronounced KEEN-wah) is my ‘go to’ when I’m meated out. My auto spell correct is going crazy! There are days when my body craves grains and vegetables. Quinoa has tons of protein and nutrients so all the other goodness you add to it just makes it more of a super food. This salad requires more than chopping and slicing but it’s so worth the effort. Keep in mind that it lasts for days. One batch could feed you lunch all week.

So…

Sunday’s Mother’s day. I’ve been talking myself off the ledge all week. I teeter somewhere between daughter-less funk and resentful gratitude. Not a fun place to live. As I basked in one of my more self-pitying diatribes, a divine force intervened. Picture a celestial Cher with angel wings shouting “SNAP OUT OF IT!” My epiphanies are often star studded…

Here’s the thing: I’m crazy in love with my girls. I miss them every moment of every day. I always will. That means, some days are going to be sad. I need to be peaceful with sad. Given that my sadness is so proportionately small to the happiness those spectacular girls give me, I can do this.

I can.

Happy Mother’s Day. XO

CARROT QUINOA SALAD
Serves 6

2 cups shredded carrot
¾ cup quinoa
1½ cup water
8 ounces stringless sugar snap peas
1 – 19 ounce can of black beans, rinsed well
¼ cup red onion, thinly sliced
2 red radishes, sliced as thin as possible
½ cup salted roasted sunflower seeds
3 cups tender greens and herb mix – or your favourite lettuce
3 tablespoons white wine vinegar
6 tablespoons extra virgin olive oil
1½ tablespoons maple syrup
1½ wasabi horseradish, or to taste

THE STEPS:

• Place the quinoa and water in a medium sized sauce pan over high heat.
• Bring the mixture to a boil, cover the pot and reduce the heat to low.
• Simmer for 15 minutes then remove from heat.
• Allow the quinoa to sit for 5 minutes – do not remove cover.
• After 5 minutes, fluff with a fork.
• Set aside.

• Bring a large pot of water to the boil.
• Drop in the sugar snap peas for 2 minutes.
• Remove from the boiling water with a slotted spoon to a bowl of ice water
• Allow the peas to cool completely then drain well.

• In a small mixing bowl, whisk together the white wine vinegar, maple syrup and wasabi horseradish.
• Slowly dribble the extra virgin olive oil into the mixture, whisking until the vinaigrette is emulsified.

• Place the shredded carrot, cooked quinoa, blanched peas, rinsed beans, sliced onion and radish and sunflower seeds in a large salad bowl
• Pour the vinaigrette over everything and toss well.
• Serve on a bed of greens.

THE LOVE: The beautiful thing about this salad is it makes lots and keeps for days!

Thanks for reading.