My patients have been requesting that I post recipes that are quick and healthy, and I can’t think of anything easier than a whole-grain salad made with some leftovers and a few things you probably have on hand already.
I almost always have some odd bits of left over brown rice, quinoa or buckwheat lingering in the fridge. I like to use it to whip up a salad as either a quick meal (made more filling with some canned beans), or a side dish to go with a piece of fish. It’s also a great way to put those bits of cilantro and parsley to use when you have just a little leftover from something else you’ve recently made.
I don’t really follow a recipe–I just use whatever is on hand, and dress it with olive oil and lemon juice (or vinegar).
Things that are nice to include:
* nuts (pecans, pine nuts, almonds, walnuts, toasted if you have the time)
* chopped fresh herbs if you have them (dried if you don’t)
* roasted red peppers
* beans (chickpeas are my favorite)
* steamed veggies
For the dressing, think about combining 3 parts olive oil with 1 part vinegar/lemon juice. Add salt and pepper and any other seasonings to taste. You can also add 1 teaspoon of dijon mustard. It’s best to mix the dressing in a separate container, beat it with a fork and taste to see if you need to add any more of anything.
When you put it together, the grain should be the predominant item in your salad. Add as much or as little of the other ingredients as you like.
Mix everything together and let it sit at room temperature for about 30 minutes (assuming you have that kind of time–otherwise just eat it right away).
The picture above comes from this nice blog I recently discovered, Tale of Two Vegans. Check it out!