As I write this post it is negative 5 degrees F outside. I spent a good chunk of the afternoon clearing away snow from the driveway and sidewalks, a task I mostly enjoy. Today was one of those days. The snow was powdery and light, it looked beautiful all around. The kid across the street was sledding on a snow pile which led her about three feet in front of her and then she started rolling around in the stuff with joyous abandon only a child could demonstrate. Why is it that when we get older we notice more how it’s too humid out or how bitterly cold it is? I want that child-like joie de vivre.
The thought of cold salads make my teeth chatter this time of the year. I tend to want melted cheesy or fried anything but I know that’s not good for me. I’ve pacified this “evil” craving by making more warm salads. This is one of my favorites. It’s so easy to make and you can substitute whatever you might have in the pantry or refrigerator at the moment and create your own version.
Cozy Up with this Delicious Salad
(Makes 4 substantial servings)
- 1/2 c. oyster mushrooms (Green & Green)
- 1 t. butter (Shullsburg)
- 1/4 c. dry regular cream colored quinoa
- 1/4 c. red quinoa
- 2/3 c. chickpeas
- 1 garlic clove (Windy Ridge)
- 1 small shallot (Green & Green)
- 3-4 leaves Romaine lettuce (Green & Green)
- 1 t. fresh lime juice
- 2 oz. feta cheese (Athenos)
- olive oil
- ground black pepper
- chili flakes
Cook the quinoa according to package directions in boiling water. It should take about 10 minutes. Meanwhile, cook the mushroom and half of the shallot in some butter. Mince the garlic and chop the lettuce. Put all of the ingredients in a bowl. Drain the water from the quinoa and add to the bowl. Toss and enjoy. For a more substantial meal, add a fried egg on top. Pictured above is my favorite way to eat an egg, over-easy with a crispy bottom. Make sure you have some fresh ones. I’m lucky enough to have an awesome egg supplier in town. The chickens have names and I always get a colorful selection in my box including some pretty blue eggs. Thanks Chris. Happy weekend everyone 🙂
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