Lunch

before I added a big scoop of quinoa

Yum. And Virtuous. And Responsible (made with leftovers and stuff I had in the fridge).

Inspired by a delicious red quinoa salad I had at a class party last weekend, I've eaten a version of this quinoa salad every day for lunch this week. Ingredients include: pan-toasted sunflower seeds, roasted hazelnuts, carrots, celery, avocado, leftover grilled chicken and sweet red onion and, of course, quinoa (which I like alot better now that I know about soaking it and then rubbing it while rinsing to get off some of the bitterness).

I drizzled a little of my go-to dressing (shallot, 1vinegar: 2 olive oil, dijon mustard) on top and - wow! What a lunch.