Fresh, savory and all prepped yesterday!
We hosted Easter yesterday and with the help of my husband, mother and sister-in-law, we cooked up a feast! It was 80 degrees so we decided to grill steak and shrimp teriyaki along with quinoa salad, roasted asparagus, mashed potatoes, a big green salad with beets & oranges, and my personal favorite, a spinach and mushroom tart. It was an amazing day and we ate well, but now I’m beat!
So I’m happy for a fridge full of food to get us through the next few days.
My son and husband opted to make cheese steaks with the leftovers but you can see what I went for…. my favorite quinoa salad with apricots, pistachios and arugula, snap peas, radishes all from yesterday plus I added homemade hummus and avocado. A sure bet every time!
Scroll down to see the recipe.
Another bowl of Spring
Click here for the original recipe for the quinoa salad with dried apricots, pistachios and arugula. The recipe was adapted from Food & Wine; where it called for quinoa and red rice, I substituted red quinoa for the red rice, and mixed the arugula directly into the salad.
Click here for the hummus recipe from Minimalist Baker.