Yesterday I bought my lunch at Whole Foods Market, wanting to try something new. It was pretty delicious.
It was also the first time I’d ever eaten quinoa. I guess I’m a little late getting on the quinoa bandwagon. Can’t say I care, haha.
In addition to the macaroni & cheese, olives, coleslaw, and shredded chicken, I added a couple different quinoa salads. I don’t shop at Whole Foods Market very often (seriously, I’ve shopped there twice, and only to pick up a few produce items), but I must admit, I would definitely visit them for their lunch options. FYI, this container came to just over $12.00.
There was one quinoa salad that I really loved. It was curried and seemed to have apples, dried cranberries, and sliced almonds. I decided for lunch today that I wanted to try and recreate it.
Although the salad was quite good…
… it didn’t taste much like the salad from Whole Foods, and could do with a few adjustments. David and I still gobbled it up for lunch, all the same!
I’m going to try again later this week, changing a few things. To name a few necessary adjustments: reduce the amount of parsley, cook the quinoa with the curry this time, and reconsider the quinoa-to-other-ingredients ratio. I’m not one for measuring, and as this time around was just for a fun experiment at re-creation, I “eye-balled” it.
A total list of ingredients I used include: 2 cups of cooked quinoa (the only thing I measured!), arugula & spinach, sliced almonds, dried cranberries, one whole Gala apple, green onion, parsley, extra virgin olive oil, curry, cinnamon, salt & pepper, and orange juice (I didn’t have any lemon juice to prevent the apples from browning).
Once I’ve adjusted the recipe to my liking – including required measurements! – I’ll share :).