Hello! Lindsey here. It has certainly been a while since we’ve talked. While Jess has been busy posting about all of the wonderful projects and foods she has been making, I have been swamped with moving and getting my Master’s degree. It’s done, and I’ve officially tagged Jess in to the whole grad school thing. We’ll be hearing from her soon, and I’m sure she will talk more about how she is in the process of moving and getting her very own Master’s. (P.S. I already miss her a lot!)
Food is always a good distraction, and so to distract myself from missing Jess, I would like to tell you about a little quinoa salad Dale and I made up recently. It’s super easy and very, very scrumptious.
Quinoa Summer Salad
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp red wine vinegar
- 2 tsp lemon grated lemon rind
- 2 cups quinoa, cooked and cooled
- 1 bunch broccolini, chopped
- 1 cup cherry tomatoes, sliced in half
- 1/3 cup red onion, thinly sliced
- 1/2 cup cannelini beans, rinsed and drained
- 1/2 jicama, sliced
- 2 Tbsp fresh herbs, chopped (such as cilantro, mint, or basil)
Simply put the first four ingredients in a jar and shake. Combine the rest and add the dressing. Toss and serve. (Makes about 2 entree servings, or 4 side salad servings.)
~Linz
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