“The Salad My Family Will. Never. Eat.”
Quinoa is a bit of an anomaly in our house.
Anomaly? Maybe not, as I think about it.
Probably more like. . .
Each family member has made varied suggestions on how we might put it to use – all of which do not include eating it.
- filling a baking tray with the dry grains and driving Matchbox cars through it.
- as a filler in Mason Jars to anchor votive candles
- using it to make a musical rattle.
- making “quinoa” art – much like sand art or pasta art
- fertilizing the vegetable patch
- as a scrubbing agent in the garbage disposal
Notice none of these things include actually ingesting it.
They just don’t like it.
And if I’m honest with you, and myself, I can at best describe the flavor of cooked quinoa as “earthy”.
At worst, I can admit it has an aftertaste of “earth” – a.k.a. – dirt.
OK, quinoa lovers, please don’t hate me.
I actually really enjoy quinoa in many forms – pre-k art and otherwise.
I like it savory and sweet.
I like it warm and cold.
I like it with something as simple as olive oil, salt and pepper, and as something a little more complex – like this salad.
I enjoy healthy, earthy tasting things.
But since my family and I have agreed to disagree about the degree of “quinoa edibility”, this little salad is in a single serving size.
Just for me.
And I thoroughly enjoy it whenever I have the chance.
For somewhere around 360 calories, this little meal satisfies sweet, savory, healthy, and indulgent cravings.
Honey, walnuts, raspberries, and goat cheese can do that to a gal.
If you try it, let me know.
We’ll keep a tally of two camps:
Camp “Quinoa Edible”, and Camp “Quinoa Inedible”.
Oh – and a little P.S. – I forgot to mention that I put it over a bed of arugula. But really – who needs it. The leafy greens are totally optional. . . .