Quality Time and Quality Eats

Salad ingredients sans the lemon

Since I arrived in California, I’ve been preoccupied with only two things – family and myself. I am loving every moment of my slow-paced holiday as I catch up with my brother, sister and all their kids. I could not be happier about being here and am filled with gratitude and contentment.

I am also thrilled that I am able to focus on myself. I’ve been catching up on sleep (aka jet lag), eating healthily and working out. I am happy to report that I have already logged in two runs and intend to work out five times a week. Since there isn’t any work to do, I don’t see why it can’t be done. I am also making a conscious effort to try to eat as much fresh fruits and vegetables as possible.

Speaking of healthy eats, have you tried eating quinoa? Quin-what, you say? Quinoa is a grain that originates from South America. It looks a lot like couscous but has a different texture. Unlike couscous, it is not filled with starch and is in fact, very high in protein. I made a quinoa salad yesterday to accompany my sister’s fried fish and it was absolutely delicious! It’s always a delight to discover such delicious and simple food and I’ve been very excited to share it with everyone. So here it is…

Quinoa salad with fish. Yum!

Quinoa Salad

1 cup, cooked quinoa 
2 medium tomatoes, diced
1 medium red onion, diced
3 tbsp. chopped parsley
fresh lemon juice, according to taste
1 tbsp. lemon zest
2 tbsp. olive oil
salt and pepper
 
Combine all ingredients ingredients in a bowl and refrigerate. I find that the longer it marinates, the more delicious it becomes.
 
This salad can be eaten on its own or as a side dish. 
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