Saturday night we switched the clocks forward an hour in anticipation of the warm spring weather. I normally wouldn’t complain about losing an hour of sleep in favour of ditching the winter boots and heavy jackets.
Except, what we now have is an hour less of sleep, heavy jackets and winter boots, and snow on the ground. So how is this fair?
Well to make up for this, I have a treat for you today. Not one, but TWO recipes – who doesn’t love a good 2 for 1 deal? (and this totally makes up for this long and cold winter we’re having, right?)
While this cashew quinoa salad can certainly stand alone as a delicious and healthy lunch or light dinner, the addition of an Asian flavoured grilled chicken breast adds a little bit of extra protein. Not a fan of chicken? The marinade would also work great on salmon, tilapia, steak, or tofu.
And just like our other delectable quinoa salad, you could definitely just throw in a can of beans or chickpeas and call it a meal.
Not only is the quinoa loaded with crunchy cashews, but it gets an extra nutty flavour punch from the gingery peanut dressing. I just realized I gave you another gift to beat these winter blues – the dressing can certainly be used on almost anything, from a leafy green salad to a sandwich spread or vegetable dip.
While we may still need our down filled jackets and UGG boots for a little while longer, you can now spring forward with gusto to a delicious lunch with these two new healthy and flavour packed recipes.