If you are wondering what people in Seattle are talking about these days, it’s the never-ending rain and gloom. This winter and spring seem to be the grayest and grossest that I can remember. I cannot believe May is just around the corner because it feels as if we are stuck in February purgatory. I am hopeful that a spring explosion is just around the corner and I will not be “forced” to move to San Diego. Spring in our house also means effortless meals so we can spend more time outside. Who doesn’t want that? More often that not, the quick and haphazard dishes I create become staples at our house. That is exactly how this dish found life. It was one of those weeknights where 7pm rolled around and Patrick and I both had the “I’m hungry and need something asap” look in our eyes. 25 minutes later, we were chowing down and adding this recipe to our regular rotation. Make it yourself and enjoy it with one of your neighbors on a sunny spring evening… and don’t forget the rosé!
SPRING QUINOA SALAD
serves 3-4 as an entrée, 6-8 as a side
1 cup uncooked quiona
2 cups vegetable or chicken broth
2 small avocados, chopped into bite sized pieces
1/3 cup chopped green onion
6 oz blueberries
6 oz snap peas, chopped into bite sized pieces
a couple large handfuls of mixed greens (I used a spinach/arugula mix)
juice of 1 large lemon
red pepper flakes, optional
salt and pepper to taste
Bring quinoa and broth to a low boil, then cover and reduce heat to low for 15-20 minutes, until quinoa is cooked and absorbed all the broth (while your quinoa is cooking, I recommend chopping the onion, snap peas, and avocado). Set quinoa aside for a few minutes to cool slightly so it doesn’t wilt the salad greens*. You can give it a good stir now and then to help it cool faster. Meanwhile, in a large bowl, gently toss together the avocado, green onion, blueberries, snap peas, and mixed greens. Mix in quinoa and drizzle with olive oil and lemon juice; add red pepper flakes, if using. Salt and pepper to taste.
Leftovers are good for a couple days in an airtight container in the refrigerator.
*I do not mind this salad while the quinoa is still warm, but if you prefer you can cook and cool the quinoa ahead of time for an entirely cold spring salad. I find it delicious either way!