Quinoa Fruit Salad

It seems like once you go public with a goal, the universe makes every attempt to thwart your efforts. Just as I expected, I wasn't anywhere close to weekday veg during my week in Houston. For one, I had no control over the boxed lunch options at my continuing ed conference. Secondly, I ate out a bunch with my parents. This week I'm doing a little better, but I've eaten quite a bit of organic, grass-fed beef we got on sale at Sprouts a few weeks ago. I'm okay with that.

Over the last two weeks I did discover a new vegetarian side dish that I love. The recipe comes from a diabetic cooking magazine my mom has. Unfortunately I took a picture of it with my phone, and now I can't remember or see the name of the source...

Here's what you'll need:

Notes:
*I substituted agave nectar for the honey because that's what I had in my pantry.
*I chose a Granny Smith apple.
*I just bought mixed nuts from the bulk section instead of walnuts and chopped them in my food processor.
*I omitted celery because I think it's gross.
*I recommend adding a little more Greek yogurt than the recipe calls for to make sure everything is nice and coated. 
*Definitely let it chill in the fridge before eating. It will taste so much better.

 

 I've now made this twice, once at my parents' house and once at my own house. Initially I thought it could pass as a dessert, but now I'm reconsidering. Maybe if you paired it with some Blue Bell Homemade Vanilla? Jury's still out. But I do think it would make a very refreshing side for a summer picnic or potluck. Yum.