Veggies, grains, fish and nuts


I continue to enjoy little-to-no-cook meals, and my next great chance came when my friend gave me some cucumbers from her garden the other day.  Can’t let those go to waste.  So I debated what to do with them.  Normally I like to cover them in hummus but decided I could expand my horizons. I decided to go for a simple quinoa and veggie salad.

 

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Quinoa is just a powerhouse for us, if you hadn’t heard.  Need a quick cheat sheet? Check it out here.  It’s also great for those who are gluten intolerant.  My favorite one is the Tri-Color Quinoa from Trader Joe’s.  I cooked that first (the nice 15 minutes, including boiling time).  While that was underway, I cut my cucumbers into big chunks and found the other ingredients I wanted to throw into the salad.  I opted for grape tomatoes, canned tuna, some walnuts and just a simple oil & vinegar dressing, oh, and S&P.

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This was perfect!  So refreshing, healthy and very filling.  There are so many variations you can make to it, too.  Any veggie, any meat, any nut.  So, what are you making for dinner tonight?

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