Me and everyone else after Thanksgiving: diet starts tomorrow
Me and everyone else after the weekend following Thanskgiving: diet starts Monday
Me and everyone else Monday: diet starts January 2nd
This salad made me feel for a minute that I was succeeding. In fact, I did succeed for a minute—for one meal. I made this after Thanksgiving for lunch and remembered, as I do every time I have quinoa, how much I like it, especially tossed with a bunch of other things I love in a hearty salad. But unfortunately Doritos are another thing I love, and that's what I ate an entire bag of a few hours later.
But my detox really worked for the two hours I let it.
This salad is packed with nutritious (and seasonal) things, and quinoa really helps to transform any salad into something a little more complex and interesting. It's just got the best texture—not exactly crunchy, but almost snappy—and it adds an earthiness that I love.
Quinoa with beets, fennel, goat cheese, and curry vinaigrette
Yields 4 servings
3 cups arugula
2 cups cooked quinoa, lightly salted
½ cup thinly sliced fennel (this is about half a large fennel bulb)
¼ cup pepitas, plus a little extra for garnishing
2 oz goat cheese, plus a little extra for garnishing
¼ cup chopped parsley
¼ cup curry vinaigrette (recipe below), or more if need be
3-4 roasted beets, thinly sliced
Pinch of sea salt
Freshly cracked black pepper
In a medium bowl, combine arugula, quinoa, fennel, pepitas, goat cheese, and parsley, and toss together. Pour dressing over salad, and toss to thoroughly combine. Serve salad in bowls, and then lay a few sliced beets on each serving. I like to sprinkle each bowl with extra pepitas and goat cheese, and then sprinkle with a bit of sea salt and freshly cracked black pepper.
This salad stayed fresh in the fridge for a day, but if you wanted to make it further ahead, I’d just leave out the arugula and beets and toss those in when you’re ready to serve it.
1½ tsp curry powder (if you want a more pronounced curry flavor, up amount to 2 tsp)
½ cup plus 1 T extra virgin olive oil
¼ cup champagne vinegar
1 T honey
1 tsp freshly squeezed lemon juice
2 cloves garlic, minced
½ tsp salt
Good amount of freshly cracked black pepper
Combine all ingredients and whisk vigorously (or shake in a mason jar) until thoroughly combined and oil is emulsified. Store in fridge until ready to use. Ideally, let it sit, letting flavors develop, for at least an hour before using.