This has been quite a week you guys. One, I just am having the hardest time shaking jet lag. Is it even still jetlag 10 days out? Probably not. But the last two nights since we finally got back in our house are the first that I have slept more than 6 hours a night in 5 weeks. Soooo, that’s probably just chronic exhaustion, right?

In fairness, I was only sleeping 6 hours a night in Greece voluntarily, but since taking 3 hour disco naps on the beach are no longer an option, I really need to get some kind of a normal schedule back under my belt! I would also love to be back in my own kitchen. Well, I am back in my kitchen- but there is no gas hooked up to the range and no running water in there, so I’m not sure that it matters that much. Friday afternoon is the goal for hook-ups so that I can get back to cooking!!

We really have spent the last few days trying to get moved back into our house, calm down a wigged out Wilbur and cleaning the never ending dust that seems to accompany getting your hardwoods replaced.

We had the addition of driving 90 minutes away and picking Pia up late at night about 36 hours into her first sleep-away camp. She had a “canoeing accident” and wound up with a black eye and a mild concussion but has already been cleared to go back to camp. So now that the drama and the dust have settled, I am just waiting for normal life to commence!

Saffron Quinoa and Strawberry Salad- GF and Vegan from HeatherChristo.com

And as part of “normal life” I am a little desperate to start eating healthier. Living on the road and in hotels for 5 weeks will mess with your waist-line and it is time to whip things into shape! Part of that for me will be to start incorporating even more plant based meals into my life. I will get more into this in the weeks to come, but for today we are starting with this Saffron Quinoa and Strawberry Salad. I love saffron, and now that they sell it places like Trader Joes, it has become more accessible and affordable than ever. Plus you just need a pinch to make an impact! I added some sweet strawberries and summer peas along with some crunchy toasted pistachios (totally optional if you do no nuts) and red onions and fresh chives, which adds tons of flavor!

This salad tastes even better when it’s been melding it’s flavors together for a day, and it is perfect for outdoor picnics and BBQ’s because it can hold up to sun and heat without affecting it’s freshness. Enjoy!

Saffron Quinoa and Strawberry Salad- GF and Vegan from HeatherChristo.com

Saffron Strawberry Quinoa Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 ½ cups vegetable broth
  • 1½ teaspoons kosher salt
  • 2 cups white quinoa
  • a generous pinch of saffron
  • ½ cup frozen peas
  • ¼ cup finely diced red onion
  • ½ cup minced chives (or chives and chive blossoms)
  • ⅓ cup toasted chopped pistachios (optional)
  • 1 cup chopped strawberries
  • kosher salt
Instructions
  1. In a medium pot over medium heat bring the broth, salt and saffron 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. Add the red onion and fluff with a fork and then let cool.
  2. When the quinoa is cool, add the pistachios, chives and strawberries and really gently fold everything together. Season to taste with kosher salt and serve at room temperature or chilled.

 

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Categorized: Dinner, Recipe Index, Salad, Vegan
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This has been quite a week you guys. One, I just am having the hardest time shaking jet lag. Is it even still jetlag 10 days out? Probably not. But the last two nights since we finally got back in our house are the first that I have slept more than 6 hours a night in 5 weeks. Soooo, that’s probably just chronic exhaustion, right?

In fairness, I was only sleeping 6 hours a night in Greece voluntarily, but since taking 3 hour disco naps on the beach are no longer an option, I really need to get some kind of a normal schedule back under my belt! I would also love to be back in my own kitchen. Well, I am back in my kitchen- but there is no gas hooked up to the range and no running water in there, so I’m not sure that it matters that much. Friday afternoon is the goal for hook-ups so that I can get back to cooking!!

We really have spent the last few days trying to get moved back into our house, calm down a wigged out Wilbur and cleaning the never ending dust that seems to accompany getting your hardwoods replaced.

We had the addition of driving 90 minutes away and picking Pia up late at night about 36 hours into her first sleep-away camp. She had a “canoeing accident” and wound up with a black eye and a mild concussion but has already been cleared to go back to camp. So now that the drama and the dust have settled, I am just waiting for normal life to commence!

Saffron Quinoa and Strawberry Salad- GF and Vegan from HeatherChristo.com

And as part of “normal life” I am a little desperate to start eating healthier. Living on the road and in hotels for 5 weeks will mess with your waist-line and it is time to whip things into shape! Part of that for me will be to start incorporating even more plant based meals into my life. I will get more into this in the weeks to come, but for today we are starting with this Saffron Quinoa and Strawberry Salad. I love saffron, and now that they sell it places like Trader Joes, it has become more accessible and affordable than ever. Plus you just need a pinch to make an impact! I added some sweet strawberries and summer peas along with some crunchy toasted pistachios (totally optional if you do no nuts) and red onions and fresh chives, which adds tons of flavor!

This salad tastes even better when it’s been melding it’s flavors together for a day, and it is perfect for outdoor picnics and BBQ’s because it can hold up to sun and heat without affecting it’s freshness. Enjoy!

Saffron Quinoa and Strawberry Salad- GF and Vegan from HeatherChristo.com

Saffron Strawberry Quinoa Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 ½ cups vegetable broth
  • 1½ teaspoons kosher salt
  • 2 cups white quinoa
  • a generous pinch of saffron
  • ½ cup frozen peas
  • ¼ cup finely diced red onion
  • ½ cup minced chives (or chives and chive blossoms)
  • ⅓ cup toasted chopped pistachios (optional)
  • 1 cup chopped strawberries
  • kosher salt
Instructions
  1. In a medium pot over medium heat bring the broth, salt and saffron 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. Add the red onion and fluff with a fork and then let cool.
  2. When the quinoa is cool, add the pistachios, chives and strawberries and really gently fold everything together. Season to taste with kosher salt and serve at room temperature or chilled.

 

Recipe by Heather Christo (http://heatherchristo.com)