Today, I’m officially crawling out from under my rock and posting again! 
It’s been two weeks, which may have been the longest I’ve gone without posting in the last year. This time the only excuse I have is travel and a serious case of spring fever. It’s not that I haven’t been cooking – because I’ve certainly been enjoying all the yummy produce I can get now. It’s more that I haven’t taken the time to write down anything I’ve done. I must have needed a break because without really planning on it I’ve been offline for the better half of two weeks. (Other than some insomnia driven 2 am Pinterest sessions.)
So what’s happened during that time? Well the obvious – spring is upon us. The leaves are almost in where I am and the birds (something I enjoy to no end) are out in full swing. Which means my hubby is spending all of his free time trying to get the squirrels to stop eating the birdseed on the deck. (If any of you need a laugh I can post a video.) The boys are enjoying coming up with obscure names for the birds which I am of course, supposed to remember.
My book
And, we’ve been on the road.
If you are a vegan, vegetarian or someone who has food allergies, you know how challenging road trips (or travel in general) can be. Sure, its easier than ever to find restaurants that cater to food allergies and preferences once you get to many destinations. But the getting there can be quite the challenge.
After trying to wing it for several trips, I decided that the best solution for our family is just to take what we are going to need with us. We are happier with what we are eating, eat much healthier and its much easier on the budget. I’ve found that packing quinoa salad (or regular salad for that matter) in mason jars is one of the best ways to keep things fresh. I made this salad before we left on our last trip and it kept for three days in the cooler just fine. (Obviously we were changing up the ice daily.) It’s a super easy quinoa recipe that is perfect for those of you who, like me, would prefer to be outside this time of year.
Adapted from Fine Cooking
Ingredients
- 2 cups cooked quinoa
- 1 cup seedless grapes, halved
- 1 cup celery, diced small
- ¼ cup walnuts, toasted and chopped
- ¼ cup fresh parsley, chopped
- 3 tablespoons dried currants or raisins
- 1 large shallot, chopped fine
- 1/3 cup balsamic vinegar dressing (or dressing of choice - bottled dressing is fine)
Instructions
- In a large bowl, combine quinoa, grapes, celery, walnuts, parsley, currants and shallots.
- Toss with quinoa mixture with dressing and season to taste with salt and pepper.
Notes
Carbohydrates 34.4 g, Protein 6.2 g, Cholesterol 0 mg, Sodium 28 mg, Fiber 3.4 g, Sugars 15.6 g Nutritional info based on 4 servings using 50 calories per serving in dressing
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