Last weekend I attended our Group Exercise staff meeting/party. This was a delayed holiday gathering for all of the newbies (including me) and the seasoned staff to get together to laugh, get updates on their classes, and support each other through those dreaded days when the speakers or mic isn’t working, the temperature is too hot or too cold, and the choice of music doesn’t appease everyone. I appreciated this meeting of sorts. I enjoyed meeting instructors whose names I’ve read on the weekly group ex schedules and connecting with other locals who know the value of good workout.
I was thrilled to answer questions about veganism, foods to eat post workout, and how to help get non-vegans and kids excited about non-animal proteins and food. The ethics of eating quinoa was also introduced (Here’s a counter argument to keep the conversation going). Before the event, I opted, as I often do to create a dish based only on ingredients that I had in the kitchen. The following is what ensued:
My spontaneous Apple Quinoa Salad recipe:
1 cup cooked organic red quinoa* (Cooked in Veg. broth; cooled to room temp.)
1 can organic garbanzo beans (drained and rinsed)
2 small organic apples (peeled, cored, diced)
1 container of grape tomatoes (quartered)
1 red medium onion (chopped)
2 cloves of garlic (minced)
2 Tbsp canola or olive oil (optional)
1 tbsp apple cider vinegar
1-2 Splashes of balsamic vinegar
Juice of 1 lemon
Lemon pepper and salt to taste
1)Saute onion and garlic in a couple of tbsps of water on the stove. Only saute for 1-2 minutes. This way you keep the crunchiness of the onion but the taste isn’t as strong.
2) Combine oil, vinegar, lemon juice, lemon pepper and salt in a small container and set aside.
3) Combine all other ingredients in a large bowl.
4)Drizzle oil and vinegar combination over the other ingredients and stir to combine.
5)Serve and Enjoy!
*The main flavor of this dish comes from the veggie broth, so do make sure to use it. You could also throw in some raisins or dried cranberries for extra color and flavor.
The salad also is great refrigerated about an hour or so before serving.
Yum! Yum! Yum!