6 hours ago
Thursday, June 23, 2011
We have such a short summer season here in the Northeast. It seems like June, July & August go by so quickly and before you know it, it's the first day of school again.
We have a short window for grilling, fresh local produce and beach time.
My summer lunches consist of grilled vegetables and simple salads like this in the attempt to keep my girlish figure (the "girlish" sadly not relevant these days).
1 cup of quinoa, cooked and cooled
1 cup of cherry tomatoes, quartered
handful kalamata olives, chopped
1/4 cup fresh basil leaves
1 clove garlic, minced
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
6 tbsp olive oil
salt & pepper
Mix all the ingredients into the cooked quinoa and season to taste.
This stays in the fridge for a few days and makes a delicious, low-fat, high protein lunch!