Okay, I'll admit it. The holiday season is a difficult time to stick to your nutritional guns. And it's not just about resisting all the temptations that arise spontaneously. It's also about the very deep relationships we build with food that we seek out during times like the holidays. I just cannot imagine a Christmas without a chocolate orange in my stocking. It's part of my Christmas paradigm.
And that is just fine.
But every once in awhile, when I've been indulging a bit too much, my body reminds me that if I don't take a break sometimes, I'm going to feel what I'm putting it through. And it might make me break out, or stress out, or freak out.
And so I listen. And I take a break.
I break for quinoa. Bumper sticker anyone?
Black Bean Quinoa Salad
1 cup quinoa, uncooked
3 cups black beans, cooked and cooled
1 cup corn, cooked and cooled
2 cups mango, diced
2 chives, chopped
2 tbsp lime juice
1 tsp ground coriander
salt, to taste
Rinse quinoa. Bring 2 cups of water to a boil in a saucepan. Add the quinoa, cover, and reduce heat to a simmer. Allow to cook for around 10 minutes, or until the water is absorbed. Remove the quinoa from the heat, allow to cool, and combine with the rest of the ingredients. Refrigerate until entirely cool, then enjoy as a salad.
Fiber, protein, vitamins...and real, good, unprocessed flavor. Merry mealtime!