Are you ready for spring yet? I know I am. In fact, spring has sprung here in Seattle. Daffodils are blooming, crocuses are in full bloom and trees are budding. It seems a bit early for this, right? Regardless of nature's confusion, it is still winter.
During my last few days of living in Hannover, I whipped together a quinoa dish using ingredients I had around the house. I wanted to enjoy the last moments of living in Germany while spending time at the Christmas market. But, it is only until now I posted this recipe. Ironically, today marks two official months of being back in the United States.
It's a bit ironic I posted this recipe so late. I've found myself day dreaming of Hannover quit a bit and looking at these images reminded me of the life I once had and will always cherish. Free to be on my own, create what I want to create and live life by my own rules. If only everyday of life could be like that, eh?
The experience is a bit symbolic to this recipe. While hinting the dish splashes of this and dashes of that, it's a unique form of self-expression to show what your palate wants for that day. So, for this recipe there are no rules You can add, subtract and multiply anything you'd like. When you start making choices for you, you grow and blossom. It's part of life.
But I will say if you are not a fan of cinnamon than you may want to omit it. This dish fuses the best of winter flavors to energize your body for the start of the upcoming equinox - spring. Bon Appetite!
Vegan Winter-Kissed Quinoa Salad
Prep Time: 7 Minutes
Cook Time: 20-25 Minutes
Total Time: 27-32 Minutes
1 cup uncooked quinoa
1 cup butternut squash, chopped
1/3 cup dry cranberries
1/4 cup cashews
2 tbsp sunflower seeds
1/4 cup + 1 tbsp orange juice, freshly squeezed
1 tsp lemon juice
1/4 tsp salt
1/8 tsp cinnamon
pinch of nutmeg
splash of olive oil + apple cider vinegar
optional topping: 2 tbsp pistachios, chopped
Begin by cooking the quinoa according to the package directions (usually a 1:2 quinoa to water ratio).
Prep the butternut squash and steam it. Prep the nuts. Once the quinoa and squash are complete, mix and combine everything in a bowl. You can serve this warm or cold. Top with pistachio nuts and adjust flavors to your liking.
PS - Here is a beautiful picture of my "front yard" in Altstadt Hannover, Germany. Cheers to a beautiful winter.
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Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com