Happy Labor Day! Try these non-dairy salads this Labor Day. They have great picnic portability and are very tasty!

Tabbouleh

Black Bean and Tropical Fruit Salad

Rice Salad

Quinoa Salad

Crunchy Salad

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1. My main course
2. A side item
3. Fruit
4. Something crunchy

AND, I know this may sound lazy or lame, but I want a lunch that I don’t have to heat. It’s so far from my office to the breakroom, that I want to be able to pack my lunch and not have to make the long haul from point A to point B. (remind me later to tell you how I don’t drink water till the afternoon so I don’t interrupt my morning with trips to the RR).

This week my side item kicks main course’s tushey. I’ve wanted to make quinoa for a while. I’ve heard that it’s tasty and so good for you. And if what I’ve read is true, it really is a powerful little ‘grain.’

It’s not as quick to make as couscous, not as long to cook as rice. It’s snuggled right in the middle. 2 parts liquid to one part grain. Cook for 15 minutes and it’s ready to go. I chose an heirloom red quinoa. The taste didn’t deviate too far from the white. One source describes the flavor as:

The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant “crunch” when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland.

Citrus Quinoa Salad
Makes 5 cups of salad

1 cup dry red or white quinoa
2 cups chicken or vegetable broth

Cook quinoa according to directions using broth instead of water.

6 oz freshly squeezed orange juice
3/4 t. ground cumin
1 each: cucumber, green pepper, tomato, chopped
1/2 cup chopped parsley
Dash salt and pepper

Combine all ingredients into chilled quinoa. Allow time to chill and serve.

Other useful sites:

ChetDay

Wikipedia

Whole Foods

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