Two words: DAYLIGHT SAVINGS
I love longer days – extra time for afternoon adventures, picnic dinners, and friends. In my world, daylight savings is the mascot of Fun. It motivates me to make the most of every minute of the day. When 3pm rolls around, nap time is over and the fun begins!
For the past three nights, I have packed picnic dinners and dined alfresco. Sunday we partied at the beach until 8pm, Monday we wasted away on the bay, and Tuesday we hit a heavenly park. For parents of young kids, this is also a great way to spend the evening witching hours – everything seems better outdoors, even spilled milk and tantrums.
On Sunday afternoon, I whipped up a quick dinner to bring to the beach, using just what I had in the kitchen. The result was a wildly successful salad, and a blah black bean burger. The burger was dry and flavorless (don’t waste your time). Oh, well. But the salad was hearty, fresh, flavorful and healthy.
Quinoa Tabbouleh Salad
- 2 cups of red quinoa, cooked and cooled. (I like the texture of red quinoa for this dish, but you can opt for another variety of quinoa too.)
- 1/4 cup of fresh mint, chopped
- 1/4 cup of fresh italian parsley, chopped
- juice of 1 lemon
- red pepper flakes
- 2 cups of arugula
- 1/4 cup of olive oil
- dash of garlic infused olive oil
- 1/4 cup of red onion, chopped
- slivered almonds
- Make the dressing: mix the lemon juice, olive oil, red pepper flakes, and garlic infused olive oil. Add salt and pepper to taste.
- Comine the quinoa, red onion, mint, parsley, and arugula in a bowl.
- Add in the dressing and toss well.
- Top with slivered almonds.
- Add a protein source if you want to make it an entree salad.
- Pack it up and take your meal outside!
Three cheers, to daylight savings!