There’s a predicament I find myself in every summer during the Los Angeles heat wave, and that’s what I should eat.
There’s one recipe I’ve come back to again and again over the years, and that’s because it’s healthy, filling, and eaaaasy.
While it does require the cooking of the quinoa, I get that done in a big batch in advance (I usually cook it late at night when it’s cooler out and I can ventilate my A/C-free kitchen with the cooler nighttime air).
I’m not one for measured recipes, so add ingredients to the quinoa according to taste and personal preference.
For this refreshing summer salad, I include:
- Red quinoa (chilled in the fridge in an air-tight container)
- fresh chopped cilantro
- fresh chopped red onion
- olive oil
- balsamic vinegar
- Himalayan salt and pepper to taste
This recipe is so easy and so delicious, and it will help your system better tolerate juicy summer fruits that are high in sugar with its loads of fiber. You can make a large batch at once to allow for easy eats the following dog days of summer. Stay hydrated and cool!