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Easy Mediterranean Quinoa Salad - The February Fox
It’s been a big adjustment going from hanging with Fox 100% of each waking hour to dropping him off at school and only having him nights and weekends. I get as much time in with him as I can, so I generally try to cook meals ahead so that we can enjoy them when we gets home from school without me camping out in the kitchen for a few hours. One of my favorite ingredients to use right now is quinoa. It’s quick and easy to make ahead, while maintaining its nutritional value. Yesterday, I picked up a bag of truRoots organic, whole-grain, sprouted quinoa from Target and prepared it ahead of time, refrigerating until Fox got home from school. Then I mixed it with my favorite Mediterranean toppings for a fun twist on an old-world recipe. I chose to incorporate organic tomatoes, cucumbers, artichokes, and parsley topped with herbed feta cheese crumbles. There’s no real rhyme or reason to this recipe, you can make it to taste. Here’s the way I make mine. This combination is not only delicious, but it’s beautiful — making it perfect for dinner parties or potlucks since it’s so simple to prepare ahead and …