It is spring and that means I only eat green.
And quinoa. Quinoa isn’t green. Yet.
I am crazy busy right now, let me tell you. Usually, busy for me means lots of studying and stressing about school. But now, busy is a bunch of fun (but still totalllly tiring) things!
Prom was last weekend and while I had an amazing time, it was definitely a hectic experience. I had a dress disaster (long story short, I was left dress-less until 8pm the night before prom!) and then the day of was basically a full day of jumping from nails to hair, picking up flowers, doing my makeup, hating my makeup, re-doing my makeup, getting ready, and heading over to pictures. As you can see, everything worked out in the end.
I got home at 3:30am the next day, showered, slept till noon, got up and went straight to dance, and then showered again in time for brunch. Ohhhhh brunch. Wow was that great. Tons of bread, jam, dark chocolate and biscoff spread, fresh berries, grapefruit juice, gazpacho, and quinoa salad.
Yeah this post is me trying to re-live my post-prom brunch. (I want to go back).
Not much to say about this salad except it’s ridiculously healthy and allergy-friendly! I know quinoa is technically gluten-free, but if you’re celiac, it can apparently trigger the same response as gluten, so let’s just avoid medical drama and label this wheat-free 🙂
In the next few weeks, I’ll have AP testing, a solo performance at the Kennedy Center, Senior exams, Graduation, and so many (last ever!) dance recitals with my different teachers, classes, and companies. It’s definitely bittersweet!
Anyways. You came here for salad and got a long rambling post about my life. Sorry, I’m nostalgic already and I haven’t even left yet.
- 2 cups quinoa, cooked
- 1 cup fresh baby spinach, packed
- ½ cup green peas
- a handful of pea shoots
- 2 avocados, diced
- a slightly smaller handful of cilantro
- juice of one lemon
- ¼ cup olive oil
- salt and pepper to taste
- Fluff your quinoa with a fork and combine with peas, avocados, lemon juice, and olive oil in a large (and I mean large) bowl.
- Stick in the fridge.
- Chop your spinach, pea shoots, and cilantro all together on the same chopping board.
- Stir your greens into the quinoa mixture and add salt and pepper to taste!