The Perfect Travel Salad

When I made this for the first time, I had to step away so as not to greedily shovel steaming hot forkfuls in my mouth. Then, a revelation. It's even better cold. I can take it on a plane and avoid tasteless airport sandwiches or salads with tired wilted iceberg lettuce and goopy dressing! I made some yesterday for my flight to L.A. this week. You can put it on a bed of spinach or eat it straight up.

All hail Nigella Lawson for her awesome app and this recipe that I tweaked a bit to my liking. 

Quinoa, Cranberry and Pecan Pilaf...or The Perfect Travel Salad

Serves 4 or 2 as a main dish (I always double the recipe now because it disappears quickly)

1t olive oil

1 cup uncooked quinoa

1t ground ginger

1t garlic powder

2 cups cold water

1t sea salt flakes (Have you tried Maldon yet? After a year of having these perfect flakes in my kitchen, I will never be without. They're even available in my local gourmet shops now!)

1/2 cup dried cranberries

1/2 cup pecan pieces

2T fresh cilantro, chopped (I always throw as much cilantro as possible in)

1. Heat oil in heavy-bottomed saucepan with a tight fitting lid. 2. Add quinoa and stir in hot pan for 30 seconds, then stir in ground ginger & garlic powder, followed by water and salt. 3. Bring to a boil, then cover. Turn the heat down low and simmer for 10-15 minutes. 4. The water will have been absorbed but turn heat off and let sit for 5 minutes. 5. Fluff with fork, and add cranberries, pecans, and chopped cilantro.

Pack in Tupperware that you don't care about dumping in a trash bin at the airport or on a plane. Be the envy of your seatmates. Enjoy!

A few more things I do to try and stay healthy on the road here.