Bikini Bod Asian Quinoa Salad

Hello friends...

I'm terrible at something called consistency. I'd like to say i'm too busy planning a wedding but really, i'm not. Truthfully, the 'big' things were ironed out months ago and the rest will be taken care of with the help of our amazing wedding planners. On the topic of weddings, I just read this article about being a bridesmaid. I feel like every girl should read this whether or not they are a bridesmaid right now. http://voices.yahoo.com/five-things-bridesmaid-bride-500805.html?cat=41

Anyway, in effort to get my desired wedding/bikini bod I am downing this salad. It is gluten free, dairy free, and vegan! Serve it after or alongside a green salad. Enjoy!

Asian Avocado and Corn Quinoa Salad

Dressing
2 tablespoons lemon juice
1 tablespoon Tamari
1.5 teaspoon raw apple cider vinegar
1 teaspoon olive oil

Salad
5 spears asparagus, chopped into small-bite-size pieces
10 grape tomatoes
1/4 cup chopped red onion
1/2 avocado, chopped
2 cups cooked quinoa (soaked overnight prior to cooking if you have time)
1/2 cup frozen corn
1/2 cup (or more) of sprouts
1/4 cup chopped cilantro

salt and pepper, to taste

Place the first ingredients in a bowl and whisk till combined. place the remaining ingredients in your bowl and fold into the dressing. Make sure you stir once everything is in the bowl so that the quinoa doesn't soak up the dressing before everything else is coated. The sprouts make this dish!

P.s. thanks to my lovely sisters and friends that are my bridesmaids right now. You're the sweetest. 

Basil Quinoa Salad with Roasted Veggies.

Okay. I did it. I ate this salad every day for four days. I'm skinnier. Eureka!! Sort of;  It's not a magic salad... but it is super duper healthy and yummy. We don't care for healthy food that tastes like grass. Not here. No, no, no, never. We want healthy food that tastes 'nom nom nom,' good, right?

Here we go, Basil Quinoa Salad with Balsamic roasted veggies. Nom nom nom. 

Start with your veggies, you can use anything but i like baby tomatoes, red onions, eggplant, and zucchini. (Forgive the little eggplants in most of these pictures... the second time around i made it my eggplant had browned a little much in the fridge, i don't suggest letting that happen.)

P.s. I would peel the eggplant. The first time around i didn't peel it and it looked beautiful but it was annoying to continuously get little peels in my mouth.

Mix your vinaigrette in a bowl and pour over veggies to marinate.  

Place the veggies onto a roasting pan/Baking Sheet and Roast for 20 minutes at 450 degrees.

Take the veggies out. The tomatoes should be ready to pop if they haven't already and the veggies tender.

 Find the corner of your condo where you house your little basil plant that you got from Metro market and snip snip snip (from the top). 

 Boil your quinoa and mix the remaining half of the vinaigrette and basil into the warm quinoa. Serve 1 cup quinoa with one cup of the veggies and smile. You just fed your body something it will appreciate.

Here's the detailed recipe!

Balsamic  Grilled Veggies with Basil Quinoa Salad.

for balsamic dressing
1/4 cup balsamic vinegar
3 tablespoons olive oil
5 cloves garlic minced
salt and pepper

for grilled summer vegetables
1 small italian eggplant (about 2 cups when cut into big cubes)
1 small zucchini (about 2 cups when cut into big cubes)
1/2 small red onion (1/4 of a large red onion)
3/4 cup cherry tomatoes
4 sprigs fresh thyme, leaves stripped. (i used 1 tsp. of oregano)

for basil quinoa salad
2 cups water
1 cup quinoa
1/4 cup basil leaves loosely packed, chopped

Preheat oven to 450 degrees. Whisk together all the balsamic dressing ingredients and set aside.

In a medium saucepan, boil water for the quinoa salad. Add quinoa and bring back to a boil. Reduce heat, and simmer covered, till all the water has been completely absorbed, about 20 minutes.

While quinoa is cooking, cut the eggplant and zucchini into 1 1/2 inch cubes. Cut the red onion into rings. Place cubed eggplant, zucchini, red onion, tomatoes and thyme leaves in a bowl. Pour half the balsamic dressing over the vegetables and toss well.

Place into an oven at 450 degrees F' for 15-20 minutes. Tomatoes will cook faster and blister.

Reserve the balsamic dressing that remains in the bowl, to serve with the meal.

When the quinoa finishes cooking, toss it with the second half of the balsamic dressing. Stir in chopped basil, salt and pepper. 

Serve with 1/2 cup Quinoa Mixture and 1 Cup Veggie Mixture. Top with walnuts, tofu, or pine nuts. 

I adapted and changed this recipe to my liking from Veggie Belly. >>http://www.veggiebelly.com/2010/07/balsamic-grilled-summer-vegetables-with-basil-quinoa-salad.html