Happy Memorial Day! Hopefully you are celebrating a long, relaxing weekend with lots of fun and sun! The weekend days here in Michigan have progressively improved. We went from winter clothes on the boat on Saturday to spring clothes on the boat on Sunday, to summer clothes today…if our kids weren’t boated-out. Regardless, summer clothes today – YES!
We’re staying on land today and celebrating the holiday with friends…after getting caught up from one heck of a work week last week. This coming week, Mark is back in the office some and my cushy COVID-life of having a work-from-home husband on standby for all things house and kid is no more.
While the coming week is short and will undoubtedly feel fast, it will be furious. I’ve got stuff each evening and we’re hoping to return to Thursday pool nights, weather pending. Sometimes I feel like I try to cram a year of fun and outdoors into a short 12 weeks of summer. It can leave a girl rather exhausted, even if she is an extreme extrovert 😉
In preparation of the fast and furious week, I’m spending this morning doing the must-dos and the want-to-dos. I’ve spent very little time in the kitchen – just as I’ve spent very little time doing laundry, reading, blogging, etc. So much to do, so little time. But my kids…they need some breakfast and snack options for these busy summer days.
So, that’s task number one for the day. Task number 2 is making a salad to take to a cookout this afternoon. I don’t know the crew and their acceptance of vegan options, otherwise I’d take this salad because it’s not one iota shy of EPIC and worthy of a repeat time and time again.
Salads like this are my jam – a side at dinner and double-up as lunch during the week. It kept well, the colors are bright and summery, and it is beyond nutritious with the healthy fats and loads of fiber! And the flavor and textures? It had it all! Need cheese? Goat cheese crumbles would be fabulous in this, but truly, it’s perfect as is for a vegan delight!
- 1 cup uncooked quinoa
- 1 3/4 cups water
- 1 tsp olive oil
- 1/2 cup pepitas
- 1/4 tsp salt
- 1/2 tsp smoked paprika
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 red onion, diced
- 2 cups baby spinach (packed), chopped
- 1/4 cup finely chopped cilantro
- 2 mangos, diced
- 2 avocados, diced
- 1 tsp apple cider vinegar
- 1 chipotle pepper in adobo sauce
- 2 tsp Adobo Sauce
- 2 Tbsp freshly squeezed lime juice
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 cup gently packed cilantro
- 1/4 cup olive oil
- In a small saucepan over medium heat, combine the quinoa and water. Bring to a boil, reduce heat to low, and cover with a lid. Simmer for 12-14 minutes. Remove from heat and allow to sit for 5 minutes. Transfer to bowl and place in the fridge to chill*.
- In a small skillet, heat the 1 teaspoon olive oil over medium heat. Once hot, add the pepitas, salt, and smoked paprika; stir well. Cook for 2-3 minutes or until golden fragrant; set aside to cool.
- In a large bowl combine the chilled quinoa, beans, onion, mango, spinach, and cilantro.
- To prepare the dressing, combine all dressing ingredients in a mini food prep/processor or blender and process until smooth.
- Pour the dressing over the quinoa mixture and toss well. Add the diced mangos, avocado, and pepitas; gently toss to combine.
Recipe slightly adapted from Vanilla and Bean
*If possible, make the quinoa ahead of time to have completely chilled.
Nutrition Information:Yield: 6 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 462Total Fat: 24.0gCholesterol: 0mgSodium: 315mgCarbohydrates: 53.7gFiber: 12.8gSugar: 16.8gProtein: 13.0g
I’m a lover of grain/seed salads that can double as a side or light entrée. Here’s some faves!
- Honey Walnut Power Salad
- Buffalo Chicken Quinoa Salad
- Fruit, Chicken, and Quinoa Salad with Citrus Poppyseed Dressing
- Quinoa Wheat Berry Salad with Nuts and Cranberries
- Farro and Walnut Salad
Weekly Menu: May 31st – June 3rd
- Monday: cookout at a friend’s house
- Tuesday: tacos for the fam, work dinner for me
- Wednesday: burgers with balsamic roasted veggies and corn on the cob
- Thursday: dinner at the pool