This vegan rainbow peach quinoa salad is perfect for a to-go lunch
It’s not too heavy, but fairly filling and tasty too!
Be a hipster and put it in a jar, or just put it in a regular container.
Either way, just eat it =)
New relationships are always exciting. I find that you learn a lot about yourself through the eyes of your new partner, and vice versa. We find gaps in our personalities, not weaknesses per se, but quirks and habits that can be complemented by the other person. For example, Burrito Boy is notorious for making weird faces, noises, or doing funny dances just to get me to laugh because in all fairness, I often take life a little too seriously sometimes. But at the same time, he knows when I need to focus and even when I most want to be distracted and just eat some ice cream, he’s around to remind me that both my wallet and my boss will thank me if I just sit down and work.
Hopefully I positively influence Burrito Boy as much as he influences me. I feel like my main winning trait is that I get so excited by fruits and vegetables and healthy food in general. Although, if anyone’s been paying attention to my Instagram feed this summer, anyone can see that my addition to ice cream needs work, but hey. It’s summer, right? I’m discovering all these vegan ice cream places and I need to share… for the greater good…?
But even beautifully blush peaches and overflowing baskets of zucchini excite me. Every time I’m out at the fruit market or at a kitchen store, I’m overtly apologetic for my excitement. I can’t control my giddiness when I see rows upon rows of colourful berries or even when a recipe of mine turns out exactly how I wanted. I initially started to apologize for it with Burrito Boy, but every once in a while, I look back to see him give me this knowing smile after I have an exhilarated episode over crunchy, clumpy granola. Suddenly, I forget to apologize and I’m very aware of this tingle that radiates from my chest to my toes.
I found someone who doesn’t think I’m totally nuts when I find something gastronomically enticing. *fist pump*
I’ve noticed that my passion for food has been something that has heavily influenced my past relationships and friendships. My drive to eat better, understand what’s in my food, how it’s affecting my body, and how it can change the world is something that has shaped my life and the lives around me for the better. I feel healthier, happier, and like I’m making a difference in the world, even if it’s through cookies or a colourful quinoa salad. I’ve brought awareness to the people I’ve let into my life, and while they may not have gone completely vegan or vegetarian, I like to think they they are more conscious of the wonderful things that come out of eating plant-based.
Burrito Boy had never had quinoa before he met me. He seems to like it and he’s had it maybe 3 or 4 times so far and he keeps eating it, so I must be doing something right. We brought this rainbow peach quinoa salad to FanExpo last weekend and a few slices of my zucchini cake because the food options at the expo were pretty dismal. We nerded out over Pokemon plushies, Avatar paraphenalia, and he even bought a Star Trek hat that matched mine so we can be that gross couple that matches. He bought tactical red snapback to match the commander yellow one I got in May. Although he insists on TNG colouring (where red indicates commander and yellow is tactical), the Starfleet insignia is from TOS… so I’m the captain ;)
Lisa Le
Yields 6-8
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 cups water
- 1 1/3 cup uncooked quinoa, rinsed and drained with a sieve
- 1 tbsp chili powder
- 2 tsp coconut oil
- 1 can black beans, rinsed and drained
- 2 peaches, pitted and diced
- 1 large carrot, peeled and grated
- 1 cup of shredded purple cabbage (about 1/4 of a head of cabbage)
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 scallion, finely chopped
- 1/2 tsp freshly grated black pepper
- salt to taste
Instructions
- Bring 2 cups of water to a boil in a small pot. Add rinsed and drained quinoa, chili powder, and coconut oil. Cover and lower heat to a simmer and let cook for 20 minutes. Remove from heat and fluff with fork. Leave the cover off to cool and set aside.
- Prepare your other ingredients (diced peaches, grated carrots, shredded cabbage, drained beans, juiced lemon and chopped scallion).
- Combine all ingredients in one large bowl and season with salt and pepper.
- Serve immediately, or separate into jars to take for lunch!
shan says
Lisa Le says