Common sense dictates that if one wishes to maintain the attention of an audience, he/she should keep the persons in question on their proverbial toes. A minister should pepper his sermons with jokes and personal (and relatable) anecdotes rather than repeating verse after verse of scripture. A teacher should break up the day so that the students cover a multitude of subjects – English in the morning, math and science after recess, and history and art after lunch. And a food blogger should provide a variety of recipes for his/her readers, posting about everything from lavender macarons to meat lasagna to seared scallops with truffled risotto.
A food blogger shouldn’t do something crazy like post about the same ingredient seven… err… eight times.
Or talk about said ingredient excessively when communing with other food bloggers.
Or eat it more than five times in a week.
That’s just absurd!
But… what if that food blogger couldn’t help herself? Because that food item makes her feel so gosh darn good when she eats it – full of energy and not weighed down like when she overdoses on pasta or bacon or a 16-ounce bag of cashews. Because that food item is a healthy way to balance out her indulgences, like that second helping of Mom’s stuffing on Thanksgiving or a ritualistic bowl of mint chip ice cream after dinner. Because that food item helps keep her mouth in check when she can’t wear her new pair of Joe’s jeans due to their tightness round her newish wobbly bits.
Is it acceptable then? Can the blogger on trial be absolved for eating the same quinoa salad for lunch four times during a one-week period because, like milk, she truly believes it does her body (and thighs) good?
But only if that salad tastes like this orange, edamame, goat cheese, and arugula quinoa salad – the perfect blend of sweet and savory to satisfy the poor healthy glutton’s cravings.
Except for that pesky chocolate one that seems to be most responsible for those wobbly bits. But she’ll get to that later.
She always does.
Orange, edamame, goat cheese, arugula quinoa salad
Serves 1 healthy glutton
¼ cup quinoa
½ cup shelled edamame, cooked
2 tablespoons goat cheese, crumbled
2 large shallots
1 large, genetically engineered orange
1 Persian cucumber, sliced and diced
Handful of arugula
1 ½ tablespoons orange juice (from an orange not a carton or can of concentrate)
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
¼ teaspoon orange zest
Salt, pepper to taste
Preheat oven to 375 degrees. Slice shallots into thin rings and then roast (without oil) until crispy (approximately 30 minutes).
Prepare quinoa according to package instructions. When done, set aside until it cools to room temperature.
Supreme orange. Reserve juice from discarded bits and cutting board for dressing. Combine dressing ingredients with a whisk.
When shallots and quinoa are done, mix quinoa, edamame, orange segments, arugula, and cucumbers with the dressing. Plate, then top with crispy shallots and goat cheese.