Every once in a while, after weeks of not paying attention to what I’ve been eating, I get the urge to do a “cleanse” of sorts. Not the kind of cleanse you’re thinking of. I will not drink juice for days on end no matter how many of my friends swear it made them skinny. I would turn into the meanest of mean people, and I try to avoid that at all costs.
So in my little cleanse, I stop eating junk food and start eating hearty, filling foods with lots of protein and vitamins. I typically lean towards cold salads – chickpea salads are a favorite – and lots of filling vegetable soups.
I’ve already made my Mediterranean chickpea salad a million times over, so when I saw stumbled on Ree’s Mediterranean orzo salad on Pinterest the other day, I thought I should try something a little less bean-y. I felt that using a pasta would diminish the point of making something like this in the first place, so I turned to quinoa instead. It’s light and fluffy, just like a pasta is, but it has much more nutritive value.
So I set out to make my Mediterranean quinoa salad. I cooked quinoa, chopped vegetables, whisked up a dressing, and mixed it all together. But, the power of the garlic was so overwhelming. I mean, it could kill a vampire. It was that strong.
I figured I better add something more to the salad to even out the potency of the dressing. Enter the white beans. Luckily, I had a sad, lonely can of haricots blancs in the back of my cabinet. It had been sitting there untouched for months, because I couldn’t for the life of me remember what I had bought it for. So I tossed it in the salad, hoping that it would be the answer to my garlic problem.