Recipe By Alexandra Alvarez
Here at The Editorialist, we love our frequent trips to In N' Out, but living in L.A., we can't help but occasionally give in to the health craves that fervently grip the city. Though kale juice cleanses have done us no favors, we strive, instead, to focus on wholesome, healthy recipes that we can actually make with our limited cooking experience. One of those comes to us via our resident health guru, Alexandra Alvarez, who has provided (and cooked for us!) a recipe for a healthy, delicious, and super easy quinoa salad.
The recipe includes:
Half a cup of Quinoa (1 part quinoa 2 parts water)
3 Celery stalks thinly sliced
1 red onion diced
1 bushel of radishes thinly sliced
2 Avocados cubed
1 Cucumber cut into chunks
A handful of parsley removed from stem
2 lemons squeezed
1 tbs of olive oil
Prepare the quinoa according to the package instructions, and add salt.
While the quinoa is cooking and cooling, combine all the vegetables, lemon, and olive oil in a bowl and let it marinate for 20 minutes. Add salt, pepper, and a pinch of chili. Combine with the cooled quinoa. And voila! An easy, bright salad that will be a filling, yet healthy lunch.
Alexandra Alvarez is a social media project manager based in LA and self proclaimed foodie. Her passion for cooking stems from her diagnosis of Celiac Disease at a young age; she had to learn to cook and fend for herself in a world filled with gluten. Today, the Texas native enjoys hosting dinner parties and having lazy sunday cooking experiments.