It has been a loooooong couple of months, and I am getting out of dodge today. I will be in San Francisco for a few days and then Pete and I are heading for some R&R for a few days where I plan to lounge, drink dirty martini’s, spa and eat. Not necessarily in that order. If you want to see where we go, check my snapchat (HeatherChristo) for me acting like a buffoon and eating too much.

Verde Quinoa Salad from HeatherChristo.com

So whenever I leave town, even if it just for a day, I leave the most insane, anal-retentive lists you have ever seen. Besides detailing the kids very hectic little schedules (how are kids this busy?!)I try to anticipate any and every single little thing that could happen or be needed while I am gone. Like amazon priming birthday gifts for weekend b-day parties, baking desserts for while I am gone, snack shopping, grocery giftcards, folding every single stitch of laundary in the house, etc…. Sigh…. I’m such a nut job.
But really I want to try and make it as easy as possible for my parents (Thank you mom and dad for watching my little muffin heads!!!) not only because I feel bad, but I sure as hell want to make sure they let us leave again!

Anyways- one of the other things I had to do before I left was make a weeks worth of Pia’s current favorite food: Quinoa Salad.

What a good-weird 8 year old! She is nuts for Quinoa Salad!

So this is the salad I made her and I share it with you in hopes that you will love it too!

Verde Quinoa Salad from HeatherChristo.com

Lemony Verde Quinoa Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 ½ cups vegetable broth
  • 1½ teaspoons kosher salt
  • 2 cups quinoa
  • 1 cup frozen peas (or cooked fresh hulled peas)
  • 2 cups blanched asparagus (Cooked to crisp tender) and cut into very small pieces
  • 6 green onions, thinly chopped
  • 2 cups packed fresh mint leaves thinly sliced
  • ⅓ cup minced flatleaf parsley
  • 2 lemons zested
  • juice of 2 fresh lemons
  • 2 tablespoons olive oil
  • kosher salt
Instructions
  1. In a medium pot over medium heat bring the vegetable broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Add the frozen peas and turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Then fluff with a fork and let cool. If you are using fresh blanched peas then add them when the quinoa is cooled.
  2. Add the asparagus, green onions, mint and parsley along with the lemon juice and olive oil. Toss and then season to taste with kosher salt. Sprinkle with the fresh lemon zest and serve at room temperature.

 

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Verde Quinoa Salad from HeatherChristo.com

It has been a loooooong couple of months, and I am getting out of dodge today. I will be in San Francisco for a few days and then Pete and I are heading for some R&R for a few days where I plan to lounge, drink dirty martini’s, spa and eat. Not necessarily in that order. If you want to see where we go, check my snapchat (HeatherChristo) for me acting like a buffoon and eating too much.

Verde Quinoa Salad from HeatherChristo.com

So whenever I leave town, even if it just for a day, I leave the most insane, anal-retentive lists you have ever seen. Besides detailing the kids very hectic little schedules (how are kids this busy?!)I try to anticipate any and every single little thing that could happen or be needed while I am gone. Like amazon priming birthday gifts for weekend b-day parties, baking desserts for while I am gone, snack shopping, grocery giftcards, folding every single stitch of laundary in the house, etc…. Sigh…. I’m such a nut job.
But really I want to try and make it as easy as possible for my parents (Thank you mom and dad for watching my little muffin heads!!!) not only because I feel bad, but I sure as hell want to make sure they let us leave again!

Anyways- one of the other things I had to do before I left was make a weeks worth of Pia’s current favorite food: Quinoa Salad.

What a good-weird 8 year old! She is nuts for Quinoa Salad!

So this is the salad I made her and I share it with you in hopes that you will love it too!

Verde Quinoa Salad from HeatherChristo.com

Lemony Verde Quinoa Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 ½ cups vegetable broth
  • 1½ teaspoons kosher salt
  • 2 cups quinoa
  • 1 cup frozen peas (or cooked fresh hulled peas)
  • 2 cups blanched asparagus (Cooked to crisp tender) and cut into very small pieces
  • 6 green onions, thinly chopped
  • 2 cups packed fresh mint leaves thinly sliced
  • ⅓ cup minced flatleaf parsley
  • 2 lemons zested
  • juice of 2 fresh lemons
  • 2 tablespoons olive oil
  • kosher salt
Instructions
  1. In a medium pot over medium heat bring the vegetable broth and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Add the frozen peas and turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Then fluff with a fork and let cool. If you are using fresh blanched peas then add them when the quinoa is cooled.
  2. Add the asparagus, green onions, mint and parsley along with the lemon juice and olive oil. Toss and then season to taste with kosher salt. Sprinkle with the fresh lemon zest and serve at room temperature.