30 April

Quinoa and Spinach Salad {and On Eating Plants in General}

So yesterday I finished watching Forks Over Knives. {Yes, finished, as in I couldn’t watch it all at once. It’s not long, I just have a case of the 8 month olds} If you haven’t seen this life changing documentary yet I’ll give you the short version: animal products kill you. Like cancer and heart disease kill you. {To which the vegans say “duh”} While hubby vetoed the going meatless thing and I’m not ready to give up my ice cream, uh, I mean, dairy, you cannot watch a film like this and just do nothing. I already have been doing the farmers market thing, in fact, I credit eating whole, mostly organic, local foods with ending my 3 years of infertility. It seriously took less than  2 months to get pregnant once I changed the way I was eating. What and how we eat is that powerful. After finishing “Live Organic” {free Kindle ebook right now!}, I started buying 90% of our food stuffs organic and decided I will never coupon again because they put poison carcinogens in our baby shampoo. So I was ripe for some changes and eating more whole plant based foods and scaling back {I’ve been vetoed on eliminating} on animal products is the kind of incremental yet important change I’m ready to make happen for my family. But it looks like I’m going to have to be the example. Then again, I do the grocery shopping so…..hehehe…yeah…it’s gonna happen.

So going meatless or just meat less is pretty dang hard. We are a meat eating culture. We are a meat eating species. Before agriculture, it was the only way humans could survive the winter. Even after agriculture, you could only can and preserve so much. In modern times we no longer have that problem yet meat has increasingly become a part of our diet. Amino acids are essential to life and animal products are an efficient {in the dietary, not ecological sense} way to get the amino acids we need. So we are a meat culture. But other cultures, not so much, and they are healthier for it. That’s great and all but the problem remains: what the heck am I going to eat? I’m going to have to figure that out over time but I did have an old bag of quinoa in the cupboard that I never made again because it was a pain in the rear to wash. It’s still a pain in the rear to wash but now I’m motivated.

{Note: no judgments if you love eating meat. I never really have loved it. Plus, it’s really expensive and I am all about cutting costs right now.}

 

 

 

Quinoa and Spinach Salad

{serves 2}

 

2/3 cup prepared quinoa

2 large handfuls of fresh spinach, torn

 

Toppings:

cranberries and walnuts

or strawberries and sliced almonds

or use your imagination :)

 

Vinaigrette:

1 tbsp apple cider vinegar

1 tbsp olive oil

1 tbsp honey or agave nectar {agave blends easier}

1/4 tsp dijon or hot mustard {I found a use for my fail mustard! woot!}

TJ’s Everyday Seasoning {optional}

 

DIRECTIONS:

1. Prepare the quinoa: wash and rinse in a mesh strainer {see? pain in the rear…}. The quinoa to water ratio is like rice, 1:2. I made a larger serving than I needed so I did 1 cup of quinoa and I needed 2 cups of water. Bring water to a boil and then add washed quinoa. Simmer for 15 minutes or until the seeds “pop and curl”. Chill.

2. Toss spinach and chilled quinoa with prepared vinaigrette. Top with fruit and nuts and enjoy!

 

One thought on “Quinoa and Spinach Salad {and On Eating Plants in General}

  1. Pingback: Oat and Seed Whole Wheat Hamburger Buns | Mom-2-3

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