It’s officially spring! At least, we think it is. Our Los Angeles weather is doing that crazy thing it does when cold, rainy days are followed by hot, sunny days. It’s a schizophrenic kind of season right now, so all we can do is go with it. The last few days have been gorgeous, light and bright. Just the kind of weather that dictates what you want to eat. This recipe is one of those ‘go with it’ kinds of dishes. It features a winter squash in what could easily be a summer staple. We’ve shared a number of quinoa recipes on our site before, including our last Ethnic Exploration of Peru. This time, we’re using quinoa, along with lettuce, to create a twist on salad.
How often do you eat slightly wilted lettuce in a salad? Purposely, that is. Don’t think we mean wilted in the soggy, watery, brown-edged greens. We’re talking about butter lettuce leaves tossed with warm quinoa, and they naturally soften due to the residual steam oft he cooked grains. Toasted pecans add extra crunch, and they complement the nutty flavor of the dish. Dried cranberries provide the sweetness, although they could easily be replaced by golden raisins, currants or chopped, dried apricots. Finally, there’s the goat cheese. It is tangy and creamy, and tossing all of the ingredients together encourages the right level of melt, so to speak. This salad is simple enough to be a starter and hearty enough to suffice as a light meal. It is also very easy to adjust to your specific preferences, so if you’re in the go with the flow mood, this dish is right up your alley.
Click HERE for the printable recipe.
Other recipes you may enjoy...
The Duo’s Ethnic Exploration: Sri Lankan
It’s Not Delivery
Give It Another Chance
All Hail Las Arepas
‘Tis the Season