“Another drink, another binge, another bender, another spree.”
A little quinoa salad to help straighten you out on New Year’s Day.
Depending on the level of debauchery you achieve in the wee hours of the New Year, your first thought upon waking might well be, “I am never going to drink again,” not that I’d know much about that. But let’s be honest, if surviving a bender was a reliable cure for a tendency to overindulge, we’d all be sober as judges come January 2, and we’d stay that way for a good long time, or at least until St. Paddy’s Day.
Regrettably, such is generally not the case. Still, in the agonizing hours or days that follow a walk on the wild side, sustenance must be had. And though it’s entirely likely that the thought of eating lacks a certain appeal when you first wake up, once the vomiting subsides and the hallucinations fade, you will need to put something in your stomach. I find that the crashing hangover responds best to a combination of sugar and stodge, and for me French toast fits the bill. But as the day wears on, healthier foods are called for, and I’ve got just the thing: quinoa salad. I often make up a batch on the 31st, just to have it at the ready, and because experience has shown that it’s generally not advisable to wield sharp knives until at least January second.
I adapted this from Jamie Oliver’s recipe for couscous salad in “The Naked Chef.” The quinoa has a little more flavor, fiber and nutritional value than regular couscous, though you can substitute couscous if you prefer.