I think quinoa and I need a break.
We’ve had a good run, but I think we need to spend some time apart.
I’ve been eating quinoa for breakfast, quinoa for snacks, and quinoa for dinner for the past week. Don’t get me wrong, I love this nutty grain. In fact, we have a good bunch of quinoa recipes to suite your every need in our recipe section. So why this need to break up with quinoa?
Well, we are finally nearing the end of Passover, and quinoa, being more closely related to a seed than a true cereal product, is really the only grain product one can eat during this 8 day holiday. So, it’s been bowls of quinoa morning noon and night. And this spring salad has carried me through my lunch and dinner meals.
This salad is brimming with all the fresh and bright flavours of spring. The oranges and dates add sweetness, the asparagus and basil give it that spring-time feel, and the pecans add a nice crunch. Topped off with a tangy lemon dressing, it’s really the quintessential grain salad for this season.
It packs up perfectly for a take to work lunch and also presents beautifully for a dinner party side. It was a hit at not only one, but two passover dinner feasts!
Even though I may be sick and tired of quinoa (thankfully Passover is over tomorrow night!), I could always eat another bowl of this delicious quinoa salad.