Simple Arugula and Quinoa Salad

I have a friend I would like to introduce you all to, and her name is Writer's Block. She's been keeping me company lately, following me wherever I go, and contributing to the dozens of blog posts I've started, but failed to finish. For that, dear reader, I apologize. Luckily, it seems that Writer's Block has abandoned me for a vacation to the Bahamas. While she is there, lathering herself in sunscreen and sipping coconut water, I will take the opportunity to write.

Writer's Block hasn't been the only thing dissuading me from writing these past few weeks. I'm currently in a two-week summer intensive production of Legally Blonde. With rehearsal from nine to four, dozens of songs to learn, and choreography to memorize, it's been hard to find the time to draft a blog post. Additionally, I'm taking an extra math class online during these months off from escuela. Challenges are always wonderful, but they do tend to strain one's schedule. Thank you all for your patience. I hope your summers (if you live in the Northern hemisphere) are going well! I foresee many pool days and lots of watermelon in your future.

Now, I have a very important question: do you enjoy musical theatre? All of that belting and dancing, those jazz squares, and emotional monologues make your heart beat faster? Well, they certainly make me excited. Truth is, I love theatre. I love the creativity behind it, I love the music, I love the family and friends it forms, I love entertaining, and I love how it brings people together. It's pretty much one of the best things in the entire world. But... it can also be very exhausting. Especially when you're putting on a full-blown show in two weeks. How do we do it?

There is a lot of coffee involved. Sleep is often put on the back burner. Cortisol levels can sky-rocket, acne becomes a little more prominent, and in the end, you think to yourself, that was a lot and it was 100% worth it. As much as I adore the dedication poured into these shows, I think it's really important to take care of oneself. Sometimes, that extra hour of snoozing is more beneficial than running "Bend and Snap" forty-five times more. You gotta drink your H2O, or your vocal cords will hate you. And you have, have, have, have (I cannot emphasize this enough) to nourish your body.

A car does not run on an empty tank. Neither does a human being. Especially a human being on stage all day.

Here is where the subject of today's post, a simple arugula and quinoa salad, comes in. I've enjoyed it several days during the past week or so; not only is it yummy, but it's filling and bursting with nutrients. I've been pretty entranced by quinoa lately. For quite some time, I avoided it because 1) I hated it and 2) I thought it was a grain, which I don't eat very often. As it turns out, quinoa can be delish if it's seasoned and served the right way. Moreover, it's a seed, not a grain - fascinating, huh? Well, maybe not if you are more quinoa-educated than me, but I was sort of kind of astonished. And now, without further ado, I present to you my simple arugula and quinoa salad. It happens to be vegetarian, vegan, kosher, etc., too, so almost anyone can savour it!

Maya's Simple Arugula and Quinoa Salad
Serves 1 Hungry Actor, or Anyone, Really

Ingredients - Salad

• 1/4 cup dry quinoa (I like the tri-color quinoa, with regular, red, and black variations of the seed)
• 1/2 cup water
• A big ol' handful of baby arugula
• 1/4 cup blueberries
• 1/4 cup black beans (pre-cooked)
• 1/2 avocado, diced
• 1/2 orange bell pepper, diced
• Optional: any other topping, like pistachios or tomatoes

Ingredients - Dressing

- 1-2 Tbsp EVOO

- A splash of balsamic vinegar

- Some salt, pepper, and Italian seasoning

- A squirt of lemon

Execution

First, cook your quinoa! Rinse it, put it in a pot with 1/2 cup water, and bring it to a boil. Reduce heat, and simmer for 15 minutes, or until the water has evaporated. While the quinoa is cooking, wash you veggies and blueberries. You can also dice the bell pepper and avocado during this time. When your quinoa has finished cooking, fluff it and allow to cool. Fill a Tupperware (glass is always best) with arugula, and top with the blueberries, black beans, avocado, and orange bell pepper. Scoop your quinoa on top. To make the dressing, simply mix together all ingredients in a separate container. Eat, or refrigerate overnight and pack for the next day! Bon Appetit. 

There you are, my friends! I hope this salad serves you well and energizes you for whatever you have planned. Remember to take the time to show yourself some compassion during these hot, slow-as-molasses days. Sometimes, when I don't have a busy schedule to fill up my time, I start feeling a bit sad and lonely. If this happens to you, take a moment to breathe, call a friend, and eat something happy and healthy; this salad is sure to cheer you up! Much love, always.

- Maya

Photo by Diego Rosa on Unsplash, Photo by 煜翔 肖 on Unsplash, 

Photo by Gaelle Marcel on Unsplash, Photo by Louis Hansel on Unsplash,

Photo by Drew Colins on Unsplash, Photo by Ev on Unsplash