New York has been gloomy and rainy for days, and it’s starting to wear down on me. To combat gray skies, I will usually wear brighter clothes and eat more colorful food. I do this throughout the winter as well. While many people update their cold weather wardrobes with grays, navys and blacks; I refresh my own with golden yellows, pretty pinks and royal blues.
My plate is always pretty colorful, but gloomy weather gives me an extra incentive to keep my refrigerator stocked with bright vegetables like carrots, red cabbage, greens and fun sauces.
This radiant quinoa salad was born out of leftovers. The spicy chili sauce, that ties the dish together was from enchiladas I made earlier in the week; the carrots and cabbage from a simple slaw; and the quinoa… I almost always have cooked quinoa in the fridge for a quick protein rich snack or meal.
This salad is first and foremost, delicious. The flavors, textures and colors come together so well. Secondly, this is a pretty hearty salad that can be eaten as your meal, even in the dead of winter. It’s not shown in the photo, but I did eat this with avocado. To bulk up this salad even more, add cooked beans or lentils, or even marinated tempeh. Yummy!
1/2 medium onion, diced
2 garlic cloves, minced
1 jalapeño pepper, seeded and diced
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder
3 tablespoons garbanzo flour (or unbleached all-purpose flour)
8 oz organic tomato sauce, canned
sea salt to taste