recipes

Spring Quinoa Salad and the Four-Hour Vacation

quinoa-picnic

I decided something a few weeks ago. “Nothing” deserves a much higher place on my priority list. Recently we were given a rare gift – an extra weekend day, with no set plans and nowhere to go. Sure, the ever growing to-do list was still there. But the hubs and I decided to set it aside, pack a picnic and a deck of cards, and head to the park to check out Dallas’ new social oasis in the city – Klyde Warren Park. Side note for Dallas residents: If you haven’t been yet, I highly recommend making an afternoon out of it. It will make you excited for Dallas. Just go, you’ll see…

We parked it for about four hours. We ate lunch, listened to music (they were setting up for a concert that night), people watched, took silly pictures, played cards and just veged. It was like a little four-hour vacation. And it was for no reason other than to spend some time together doing nothing. It was awesome.

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IMG_3191park-trip

I decided to make a spring resolution to take more four-hour vacations. I realize resolutions are typically made at the beginning of a year, but I’ve always found the change of seasons to be the best time for a shift in routine or perspective. It’s a time for cleansing, renewal and starting fresh.

Speaking of fresh… I’m excited to share this delicious spring quinoa salad I made for our picnic. This was the first really springy-tasting dish I’ve made this year. I love that transition when you first have those foods and flavors that tell your taste buds its time for a change. What are your favorite spring meals to make?

Spring Quinoa Salad with Asparagus, Radish and Basil

Ingredients:

4 cups cooked quinoa
1/2 bunch asparagus, cut into 1 in. pieces
1/2 cup thinly sliced radish
1/4 cup thinly sliced basil
1/2 cup frozen whole kernel corn, thawed
juice from 1 lemon
3 tbsp olive oil
salt and pepper

Directions:

Heat olive oil in skillet over medium heat. Add asparagus and sautee until tender. Add radish slices and corn and continue to cook 2-3 minutes until heated through. Stir in quinoa. Remove from heat, add basil.

In a small bowl, combine lemon juice, olive oil, salt and pepper. Pour over quinoa mixture and stir to mix evenly with dressing.

Megan Adams Brown, CHC, is a certified health coach for the whole family. She helps busy women get their energy back and makes meal planning and cooking easy. Her family meal planning tools and healthy kid-friendly recipes will help you spend less time cooking while enjoying the most nutritious foods that are delicious too. Click “Programs” to learn more.

5 thoughts on “Spring Quinoa Salad and the Four-Hour Vacation”

  1. Hi Meg,

    That was a nice newsy email. Always enjoy hearing from you. By the way. Lynn told me she follows your receipes and it helps her a lot. That park sounded like a lovely way for you and “hub” to spend your day while the weather is comfy. Hope you’re feeling good and you and Ross are enjoying your new home. Stef is due in today for the weekend – looking forward to the visit. Hope you all have a good weekend, love to all.

    Merce

    Sent from my iPhone

  2. Megan,
    This sounds great! My mom and sister are vegetarians so I love finding things that I can make for them that aren’t the norm. It also just sounds like a delicious summer dish in general.

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