Spring Quinoa Salad

I have to admit that part of me likes the rain. The trickling sound of it dripping down your window pans, and the silent agreement formed by all pedestrians that nobody really wants to talk, and everyone just wants to get to their destinations as soon as possible. I don’t like the rain when it messes up my hair, and I end up looking like Carrie Bradshaw circa Sex and the City: season 1. I don’t like the rain when it falls smack in the beginning of April, and also on the same day the Yankees are supposed to have their home opener. The rain yesterday sucked, and what I needed was something to remind me that, YO, it’s Spring, and we should be happy as f*ck about that.

I needed something that gave me warm weather nostalgia. A bowl of food whose color was particularly vivid. Something that would take away the Monday blues and replace them with a color porn mentality. Something I can throw together with things that I already had in the fridge, because I had no desire to transform into my earlier Carrie Bradshaw comparison.
I needed a big bowl of this stuff. So that’s what I gave myself.
Spring Quinoa Salad
1/2 cups arugula
1 cup cooked quinoa
1 cup cooked chicken, cubed or shredded (i used a left over grilled chicken breast)
an assortment of diced vegetables (i used tomato, squash, + red bell pepper)
1 handful chopped walnuts
1 handful dried apricots
1 handful dired cranberries
1 tablespoon olive oil 
juice from half a lemon
Combined all ingredients in a bowl, then whisk together the olive oil and lemon juice o create a vinaigrette. Top salad with dressing, toss to coat, and enjoy!


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