Green salad with mustard marinated quinoa

At long last my blogging block seems to have melted down and I now actually have something to blog about, several recipes with photos ready even though they might not be the top of the tops for originality but somehow I think that has been part the problem. I suddenly felt that I had to be so darned new all the time that I completely dried out. And something inside me revolted, that eternal 2 1/2 year old inside me obstinately planted her heels into my brain and refused to budge an inch. And rightly so for once, that idea was really silly, who has ever forced me to come up with original stuff al the time and what is original after all??!! I think that most things have already been done anyway so why pretend that it is original? Maybe I got caught up in this trend of everything having to be like ‘original’, like those silly names that people seem to feel obliged to give their poor children? Everyone has to feel as if they are original and then they all rush out to buy the right clothes with the right name tags… and that was just ONE example. Nowadays I find that people who truly original are those living in a coherent way, with something I would call principles if it wasn’t for the rigid and conservative ring that word unfortunately has been given.

I better move over to the food instead before I get even deeper into this. So here we have a simple salad with fresh vegetables but thanks to the quinoa it is quite filling. That has always been a problem with green salads in my opinion, I love them and like eating them for lunch but they seem to evaporate into my metabolism within 10 minutes so I always end up eating more just to feel full.

Green salad with mustard marinated quinoa

2 servings

100 ml/0,42 cup quinoa
1 small head of lettuce of some type, you choose
1 small zucchino
1 small yellow pepper
2 tomatoes
1-2 tsp Dijon mustard
1-2 tblsp mild vinegar
5-6 tblsp extra-virgin olive oil
black mustard seeds

– Rinse the quinoa and then cook it in abundant, salted water for about 15 minutes. Drain.
– Mix a vinaigrette with mustard oil and salt and pour it over the hot quinoa then leave it to absorb the flavours and to cool down.
– Slice the pepper and zucchini finely and chop the tomatoes before adding them to the quinoa. Mix well.
– Shred the lettuce leaves into fairly thin strips and add them to the rest. Toss and sprinkle black mustard seeds over it all before serving.

Green salad with mustard marinated quinoa

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