I can’t believe how spoiled we are on the west coast right now- Spring has officially sprung and it is so glorious! It always shocks me how much my mood is affected by the weather- I have a very hard time being grumpy when the sun is out.
I’ve been taking advantage of the sun as much as I can! Working outside ( a perk of working from home), daily hikes with taffy, working in the garden and taking nice evening strolls around the neighbourhood after dinner. You really can not beat this time of year.
Spring is the best 🙂
Any who… another reason I love spring is getting out in the garden. This year i’m going to keep things fairly low key- I have a feeling i’ll have my hands full!!- but I’m definitely going to make sure to have tons of fresh herbs to keep my meals interesting. Not only are fresh herbs ridiculously nutritious but they really turn up a meal. In the winter I rely on my frozen herb and oil cubes that I prepare at the end of summer but it’s just not the same as being able to go grab a handful of sage, rosemary, parsley, cilantro etc., to add to a dish.
As you can tell from my last few posts i’m really into bulk preparation, mainly large salads of some sort to carry me through the busy week. Although the ingredients in my salads don’t always change week to week I do try to change up my dressing to keep things interesting.
This week’s salad is brought to you by the delicious herb parsley. I LOVE parsley. It complements just about every meal out there and I always make sure to have some on hand to sprinkle on almost every dish. Parsley is also amazing to throw into a refreshing green smoothie or fresh juice- it just makes everything taste extra fresh.
Parsley is a real super house of nutrition! It is full of vitamins, minerals and phytonutrients- specifically high in vitamin K, vitamin A, vitamin C as well as iron and calcium. Parsley is known to help neutralize particular types of carcinogens, such as those that are found in cigarette smoke and charcoal smoke, as well as prevent free radical damage to your cells.
Sounds like a pretty fantastic little herb! if you haven’t tried growing your own, get on it! I do not have a green thumb at all and I manage to keep my parsley alive almost year round 🙂
Okay enough babble… onto the recipe.
Veggie quinoa salad with a parsley vinaigrette
1 cup dried quinoa- cooked
1 bunch kale chopped
1 red pepper (organic) diced
1 tomato (organic) diced
1/2 red onion diced
2 carrots (organic) diced
4 small roasted beets diced
1 apple (organic) diced
1/2 cup fresh parsley chopped
1 avocado diced
Throw everything in a big ol bowl and mix it well.
1 tbsp dijon mustard
2-3 tbsp organic extra virgin oil
2 tbsp apple cider vinegar
2 tbsp warm water
1 clove of garlic minced
1 splash of maple syrup
1/4 cup fresh parsley
Throw everything in a blender and whip it up! If you would prefer it to be a little runnier just add a little more olive oil.
Top salad with dressing and toss it all together! Couldn’t be easier!
When serving the salad I like to add a handful of walnuts and about half a cup of beans (my favourite being chickpeas). This salad is also great along side some grilled fish or chicken 🙂