What do you generally make for lunch or dinner when you're at a loss for ideas? My go-to is the mighty quinoa salad! I always keep a batch of quinoa in the fridge or freezer (quinoa freezes remarkably well),
so salads like this are simple to put together at the last minute. Quinoa salads are a versatile way to highlight the changing seasons, and this one is a salute to spring.
For this meal, I lightly blanched some gorgeous broccolini and mixed it with quinoa, spinach, fresh mint, roasted chickpeas, avocado, and my favorite part: crisp, pink pieces of watermelon radish.
Don't worry if you can't find watermelon radishes; thinly sliced red radishes will provide the same crisp bite. If you can't get broccolini, normal broccoli will do just fine.
I just toss the salad in lemon and olive oil, then top with generous dollops of my favorite lemony pea pesto. This kale quinoa salad recipe strikes the ideal combination of creamy, crunchy, fresh, and hearty features,
and I think the brilliant colors and lemony, herbaceous flavors make it the great spring dish.
This meal provides an excellent light and nutritious (but still substantial) dinner. Hopefully, you have leftovers because this dish is ideal for meal prep! If you cook this salad ahead of time, follow these simple steps for successful meal prep:
Do not slice the avocado until you are ready to serve. Avocados, like bananas and apples, oxidize (become brown) as they sit out. As they brown, they can turn bitter, which is not what you want for lunch!