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.
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
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
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, helps people take charge of their health and to start listening to themselves over the latest diet trend to optimize their own wellness, happiness and potential. Her family-friendly meal plans help parents take charge in the kitchen, too. This leads to more vegetables, less junk, and happier, healthier kids and parents. Megan shares kid-approved, allergy-friendly recipes on her blog. To learn more click here.