From the GFG archives- a light and fresh quinoa salad recipe just in time for summer. Rumor has it June is just around the corner, Babycakes.
I think it is safe to say- summer is upon us for good. But my winter-stiff body remains unconvinced. She is cranky and unwilling to shed the yearly inertia that descends like a bear with the shrinking daylight come November. And even though my brain is- at long last- flickering awake now that we’re well past the Spring Equinox, my taste buds still crave those creamy comfort foods that sustained me (thank you, lovely spuds, lasagna, and mac and cheese, I love you with all my heart).
I am trying to convince myself I’m craving lighter, cleaner tastes.
As inspiration (incentive may be a more accurate word?) I dragged out my warm weather jeans. You know the ones. That mocking stack in the back of the closet you haven’t fit into since December 2014, when you began wondering aloud (for the benefit of the fashion police) if the laundromat dryer was shrinking your favorite Levi’s- the jeans you have to lay down to zip, doing your best imitation of Jane Fonda’s pelvic tilt, sucking in your breath and praying to the zipper gods. You know what I’m talking about.
So here’s what I’m thinking.
Quinoa to the rescue.
Like in Quinoa Salad with Pineapple, Broccoli and Mint. Vegan. Versatile. Easy. Fresh. Light. This delectable quinoa salad is all of the above. And maybe, just maybe, it’ll be the first step toward fitting into those elusive skinny jeans.
If I care. And if I don’t bake my luscious Flourless Chocolate Cake or Dark Chocolate Brownies. Let’s see— skinny jeans vs. cake. Maybe I’ll just tuck those suckers right back in the closet. Behind the stack of hats I never wear.
They seemed like a good idea at the time, too.