Tasting the Healthy Rainbow

My ‘man friend’ still harasses me about the first day we meet. It was 6am, I showed up with Sour Skittles and a 3 Musketeers in one hand and a Diet Mt. Dew in the other….Oh those days were great, assuming ignorance is bliss. Those days a menu looked like Frosted Flakes, breakfast; candy corn and Taco Bell, lunch; and 1 pound box of Sees candy and diet Pepsi, dinner. On occasion I would go to Carle’s Jr. for criss cross fries and ranch, I guess chicken strips were ordered once or twice, after all I needed some ‘real food’.

 

I grew up, just little, since then.

I’ve learned a few things since then.

I still love sugar.

I now love vegetables as well.

Well Balanced Greek Salad

(printable recipe here)

1 ½ cups cooked, quinoa

1 cup cooked, shredded, chicken

½ English cucumber, chopped

2 Tomatoes, chopped

½ cup red onion, chopped

½ cup bell pepper, chopped

½ low fat feta cheese

3 cup olives, chopped

Lemon

2 Tablespoons red wine vinegar

Herb blend

1 Tablespoon olive oil

 

In a large bowl mix all the veggies. I refrain from draining the tomatoes because the tomatoes water mixes with the dressing and you’ll need less oil.

 

Add the vinegar, juice from the lemon, a hefty sprinkle of the herb bled and the olive oil.

Toss together so all the veggies are coasted.

Next, mix in the chicken, stir, fold, toss or whatever to mix the chicken in with the  veggies.

Lastly, add the cheese and quinoa, gently combine so that everything is mixed well.

I find it’s best if you make this the night before so all the flavors have a chance to blend together.

 

And whola, protein, veggies and a complex carbs. Make enough to have for a few days, it’s a great last minute dinner or office lunch. Should last 4 or 5 days in the fridge.