I think it’s time I shared something with you all… I’ve been trying to put it aside for a while and act as if it was business as usual for me, but you see, nothing could be further from the truth.
My dad, who some of you know has been diagnosed with a nasty cancer at the beginning of this year, hasn’t been doing well at all lately. In fact, he’s not going to be around much longer… a couple of days, at most, according to his nurse.
I don’t think I need to tell you that my heart is sad, sad, and even sadder still.
I find it hard sometimes, under the circumstances, to even want to feed my body…
I find it hard to talk, I find it hard to think. I find it even harder to write! It’s hard for me to find the words to express myself properly, especially in English. Let’s just say that my brain is a bit foggy at the moment…
So you might find that I am not quite as passionate about what I eat and the way I describe it for the next couple of weeks. Inspiration and words are so hard to find! (is it just me or did I use the words “find” and “hard” like a million times in the last fifty words?) 😉
I will keep doing this, though, for I know this is what my dad would want me to do. Plus, it’s probably the only thing that will keep me sane and on the right track! This will force me to keep eating and eating right. And it will keep me focusing on how good food really is for me.
Together, you and this blog will help me get through this. I only hope that you will forgive my occasional and temporary absentmindedness…
And now, I give you this super fresh and colourful quinoa salad.
Ermmmmm… It was… ermmmm… good!
No, really, it was a lot more than that! 😉
I’ll try and do a much better job with the next dish, I promise. This poor quinoa salad really isn’t getting the review that it truly deserves!
I guess if you want to find out more about that one, you will have no choice but to try it for yourself…
And quite frankly, I think you should!
- 2 cups cooked quinoa, cooled
- 1½ cups cooked chickpea, cooled
- 1 carrot, diced finely
- 2 celery ribs, chopped
- 1 green onion, chopped
- 4 radishes, chopped
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 1 cup baby spinach, chopped
- 2 tbsp old style whole grain Dijon Mustard
- 1 tbsp olive oil
- the juice and zest of ½ lemon
- ½ tsp salt
- ¼ tsp blac pepper
- 1 tsp blue agave nectar (or liquid honey)
- In a large mixing bowl, add all the ingredients listed under “salad”. Give that a good stir and set aside.
- In a separate bowl, whisk ingredients for the dressing and mix until well combined. Do not omit the agave nectar or honey, as this really makes all the difference in the world. It just brings out all the deliciousness of this salad.
- Add the dressing to the salad and stir well.
- You can serve immediately or keep in the fridge for several hours before serving, even overnight. Letting it rest will only help the flavors develop.