Yesterday (4/28) was Mr. Delish and my First Wedding Anniversary. I can’t believe we have been married for exactly ONE year! To celebrate we went to eat the most delicious Brazilian meats at Fogo De Chao. The servers come to your table offering you about 15 different presentations of all-you-can-eat cuts of beef, lamb, pork and chicken, skewered and charcoal-grilled. Can you say protein galore? I told my husband that I didn’t care how many pounds I gained that night and he may have to roll me out of the restaurant! Luckily I was able to walk after two hours of non-stop eating….once in a while it’s okay to eat like that right? (please say yes! :D)
Our drink for the night was Caipirinha, the Brazilian national cocktail. As we had our first sip, Mr. Delish and I could not stop raving about it!!! Each sip was a delicious taste of lime, sugar and cachaça (a sugar cane hard liquor). It was the best grown up drink I’ve ever had! Seriously. I think that drink may be making a debut on my blog pretty soon 😉
This salad is my way of transitioning to a lighter meal after the feast we ate yesterday. This salad is light, full of good for you nutrients and so easy to make. I used red quinoa but you can use the regular kind if you choose to. Having said that, the star of this salad is not the quinoa. The star in my opinion is the Champagne Vinaigrette! I don’t think I’m buying salad dressings anymore since I can make my own without any preservatives which is much better for you. For the quinoa salad you can add whatever you like in it: cranberries, pecans, almonds, parsley, cilantro, zucchini, etc. Just play with it! But keep the vinaigrette as is 😀
- [b]For the Salad:[/b]
- 1/2 cup of Quinoa
- 1 cup water
- 1/2 Cucumbers
- 1 cup Cherry Tomatoes cut in halves
- [b]For the Vinaigrette:[/b]
- 1/3 cup Champagne Vinegar
- 1 tablespoon Dijon Mustard
- 2 tablespoons Lemon Juice
- 1/2 cup Extra Virgin Olive Oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, minced very finely
- Rinse and drain quinoa.
- Combine water and quinoa in a small/medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat and transfer to a salad bowl. Fluff quinoa with a fork.
- Add the cucumbers and cherry tomatoes plus about 1/2 cup of vinaigrette. Mix well and serve.
- The remaining vinaigrette can be stored in a tight container in the refrigerator for up to two weeks. Goes perfect with other types of salads.