muddy footsteps

Superfood Salad with lemon vinaigrette

Posted in dinner, Food & Recipes, gluten-free, Health/Nutrition, lunch, Protein by nicolejanaye on May 17, 2013

fooooodSuperfood Salad with Lemon Vinaigrette

This seems to be the perfect dish to bring to a BBQ, picnic, or just serve as part of your dinner. It’s light but filling, loaded with health benefits like protein/fats/vitamins, and is simple to make. The lemon vinaigrette is the perfect touch to bring all the flavors together. Get your grains soaking and start making this tonight!

*Follow Kristin at Iowa Girl Eats at for amazing recipes just like this one that she came up with! Thanks Kristin!!


  • 1/2 cup dry quinoa
  • 1/3 cup red onion, chopped
  • 1 orange, peeled, and segments chopped
  • 1 avocado, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1 cup pomegranate arils
  • 1 cup frozen corn, thawed
  • 1/3 cup cilantro, chopped
  • salt & pepper

For the lemon Vinaigrette:

  • 2 lemons, juiced
  • 2 garlic cloves, finely minced
  • 1 TBS sweetener (honey, agave…)
  • salt & pepper
  • 6 TBS extra virgin olive oil


  1. Soak the quinoa in a bowl of water and let sit for at least 10 minutes. Once soaked, rinse quinoa extremely thoroughly!
  2. Heat up a dash of oil in a pot and add quinoa. Let the quinoa toast for 2 minutes, then add 2 cups of water and bring to a rapid bowl. Once a boil has been reached, reduce the heat to a simmer. Cover the pot and let sit for 15 minutes. Once the quinoa is done cooking, take a fork to the quinoa and fluff it. Set aside to cool.
  3. For the lemon vinaigrette, combine all ingredients in a mason jar and shake to combine.
  4. Combine all the ingredients together in a large bowl and pour the vinaigrette on top. Mix, serve, and enjoy!

*If you don’t have pomegranate arils, you can replace them with chopped strawberries, watermelon, or even jicama!



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fruit and choccolato fondente

Posted in Breakfast, Location, lunch by nicolejanaye on July 30, 2011

I noticed this the first time I came to Europe; the use of utensils and plates for fruit. Instead of shoveling our faces with fruit and having the sugary liquids run down our chins, Europeans use simple forks and knives. Clever idea, huh? Except for the fact that fruit is such a perfect on- the-go snack. Swoop a banana into your purse for later devouring or carry a cherry red apple in your bag for when you are parched. Either way, knife or fork or nude hands, fruit is just plainly delicious.

So far Jake and I have kept up with our gelato goal. Todays choice was choccolato fondente, meaning dark chocolate in italian. Besides traditional gelato being more creamy than its international relative, ice cream, this fondente was so thick and creamy you might need a glass of milk to follow it down. It was wonderful and possibly one of my favorites so far out of the bunch that we have tried. I still am looking for tiramisù. It is on our Italian check list.


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