Every time I go on a flight, I always pick up a Food & Wine magazine. June’s edition had a ton of tasty looking salads in it, so this week I tested out one of the recipes that I had bookmarked. Not only did it look delicious, it also looked healthy and so fresh!
I started making it and soon realized that this was not your ordinary salad recipe. It was pretty time-consuming and required several different combinations of ingredients before composing the final plate. An hour later, I had finally finished and sat down to eat. Thankfully, it was one of the tastiest salads I’ve ever had, so I was thankful I didn’t give up on it half way through.
Be warned though, if you hate chopping, this probably isn’t the salad for you! But if you don’t mind and have the time, it’s definitely worth a try!
* Toasted Quinoa, Charred Onion & Brussel Sprout Salad adapted from Food & Wine magazine. I cut back on the red pepper flakes thinking it would be too spicy, but I regretted it afterward. It could definitely have used some extra spice. I also added avocado and sunflower seeds. I cut back on the onions and only used 1.5. For the dressing, I cut wayyyy back on the oil (I only used 1/3 cup). My culinary professors would disapprove, but I like to cut back where I can!