Saturday was the first official day of Spring! Here in New York we've already had a healthy dose of sunshine and blue skies over the past week, but it is nice to make it official. Alas, my daffodils have died, but I did notice some beautiful purple and yellow crocus popping up in the neighborhood.
Since I starting writing in the Fall, I've mostly been writing about cold weather recipes--hot foods that fill you up and stick to your bones. Today I am pleased to present my first Springtime recipe (although it was technically winter when I made it). The other day, I was doing a quick shopping at Whole Foods and I was trying to think up something delicious and fast. As I thought over our pantry at home I came up with a few things I knew I had--quinoa, sliced almonds, dried cranberries. Then, I remembered a quinoa salad that my roommate had made a while back. To my cart I added red onion, scallions, and apples and I made my way home.
This salad is so refreshing!! I just know you will love it. Make it on a warm spring day as a main dish or even a side dish. If you haven't cooked with quinoa yet, what are you waiting for?! It's very versatile--you can use it as a substitute for rice or any other grain. I even have a recipe for quinoa muffins that are very very good. Quinoa is actually easier and faster to make than rice and many other grains and it is so good for you.
I didn't use measurements, so you're going to have to get creative and do some taste-testing along the way.
-chopped red onion (about 1/4 c.)
-3 scallions/green onions chopped
-quinoa (I used 1/2 c. dried which equals 1 c. cooked)
1. Prepare the quinoa according to package directions (make sure to rinse it first!)
2. Mix quinoa with the first four ingredients.
3. Add in the other ingredients for the dressing--adjust to taste. I probably did 2 parts olive oil, 1/2 part lemon juice, and 1 part dijon mustard. Don't forget lots of salt and pepper.
4. Refridgerate for about a half hour. Taste it again and adjust the seasonings.