Spring Recipes

Quinoa Salad

This is one of my favorite things to make for lunch - it is easy and healthy and can easily be adapted to whatever you have on hand. It also stores very well in the refrigerator so you can make a large batch and keep it for a few days. Feta makes a nice addition if you eat dairy. 

Ingredients

• Quinoa 

• Cucumbers

• Tomatoes

• Red Onion

• Chickpeas

• Parsley

• Olive Oil

• Salt

• Pepper

Directions

• Cook quinoa according to package directions and set aside 

• Rinse and drain chickpeas and set aside

• Chop cucumbers, tomatoes, red onion, and parsley 

• Add chickpeas, cucumbers, tomatoes, red onion, and parsley to quinoa

• Mix it all with olive oil and salt and pepper

Salmon with Asparagus and Pesto

The pesto is the star of the show and can be used on just about anything - I have eaten it just plain as a dip, and it goes great on pasta or with meat. You can also add parmesan cheese if you want. Try it on anything!

Ingredients

• Salmon Filet

• Asparagus

• Basil

• Pine Nuts

• Olive Oil

• Garlic

• Salt

• Pepper

Directions

For pesto:

• Rinse, pick, and dry basil leaves

• Chop garlic

• Add basil leaves to food processor and pulse several times

• Add pine nuts and garlic to food processor mixture with basil and pulse several times

• While the machine runs, drizzle in olive oil and pulse until smooth

• Add salt to taste

For salmon and asparagus:

• Preheat oven to 400 degrees

• Season salmon with olive oil and salt and pepper

• Place skin side down on baking sheet and bake until cooked through (approximately 15-20 minutes depending on thickness)

• Season asparagus with olive oil and salt and pepper

• Place on baking sheet and cook until tender (approximately 15 minutes)

• Serve salmon and asparagus with pesto