I started my summer internship two months ago and working in the heart of downtown Toronto is amazing. Despite growing up here, I never spent a ton of time right in the downtown core, but that is quickly changing. The hustle and bustle is invigorating, I love it. But there is something that I don’t love, it’s expensive, especially if your buying lunch everyday. Plus, it’s not always the healthiest option. That said, there are days when a Kupfert & Kim craving hits and (if you’re close to the First Canadian Place in Toronto, check them out. I love the Oaxaca!)
I try to bring my lunch as much as possible, which has made me quickly realize that the most important part of lunch is the protein. I’ve started to try and pack protein packed snacks and meals, quinoa has become a weekly staple. I create a new quinoa dish practically every week, depending on what random things I have in my fridge. Last week, with a freshly opened bottle of sriracha, a quinoa salad with sriracha dressing was on the menu.
Quinoa Salad with Sriracha Dressing (serves 4-6)
Recipe by Lou
2 tbsp lime juice
2 tsp sriracha (more to taste)
1 tsp honey
1/2 tsp honey mustard
1/2 tsp soy sauce
2 tbsp olive oil
1 cup quinoa, rinsed
1 1/2 cups water
1/2 green pepper, diced
1/2 red pepper, diced
3/4 cup soy beans
1 carrot, grated
Bring water to a boil, add quinoa, lower heat, cover and simmer for 12-15 minutes.
In a small bowl, whisk together lime juice, sriracha, honey, honey mustard and soy sauce. While whisking, slowly pour in olive oil in a consistent stream to emulsify.
In a large bowl, add cooked quinoa to green pepper, red pepper, soy beans and carrot. Drizzle with dressing and toss.
Serve with more sriracha and lime wedges.
This Quinoa Salad with Sriracha Dressing makes for a healthy, protein packed lunch.