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, Phoenix, Austin, or just hit a home run and go all the way to Hawaii.
I think that Friday’s sunny and 65 degrees saved the soul of Seattle. It reminded us that spring means less time hibernating and more time outdoors. It is for getting to know your neighbors instead of marinating in your own kitchen. For me, Friday meant hours on the patio drinking rosé with my friend Lindsay and
sharing devouring a whole bag of Angie’s sweet and salty kettlecorn (I swear that stuff is addictive).
Spring seems to bring with it the most change, or at least inspiration to adjust the status quo. Maybe I feel that way because I am so glad winter is over and warmer weather is, at the very least, on the horizon. Whatever the reason, I love how the rhythm of the seasons help us to grow and try new things.
Spring is also for healthy greens and effortless meals. Who doesn’t want that? More often that not, the quick and haphazard dishes I make 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 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 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
salt and pepper to taste
before making this salad, see asterisk below
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. 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!