I have, for a few months now, be plotting out what’s next for this site. With more ways to obtain recipes than I can count, it’s coming time to rethink what I share and how I share it on this site. This is based also on the feedback and comments I receive from you. There’s been brainstorming and I’m really excited to move the site into the next phase of the journey. Nothing major, no worries!
I’ll be adding videos that are not recipe based but instead will hopefully be a jumping off point for trying new ingredients. I’ll be diving back into the resource sections to update the seasonal produce, grains, and legumes while also adding the new sections (nuts/seeds and spices/herbs) I’ve had on my list for almost a year now. There will also be a few new series that I’m pretty excited about. In the end, my goal is to inspire beyond a recipe and find out ways to inspire with ingredients. (My music education background is showing- putting more emphasis on learning the whole of music and not just the fingerings for playing a specific piece of music.) Overall, I’m stoked to get started.
However, most of these things won’t start until July (since you know, that small thing called a cookbook will be released in TWO WEEKS!) At any rate, I wanted to mention the changes now just incase you had any feedback or items you want to see going forward because at the end of the day, this site is here to serve as inspiration for you! (Seriously, anything- let me know.)
Now, onto this recipe. It’s totally in the vein of what to expect moving forward. Life is pretty chaotic right now so my mindset is quick, easy, and whatever I have on hand. So I popped open the refrigerator to see what I had which was:
- Cooked Quinoa
- Hardboiled Eggs
- Asparagus (that really needed to be used.)
I’m a huge fan of finding ways vegetarian meals can still be eaten with a fork and knife (it feels more “dinner” like to me!) Also, as you can probably gather, is not traditional egg salad but still has a touch of creaminess to it while the feta creates a nice tang and the sunflower seeds a bit of crunch. During the summer months, I can envision myself stuffing a roasted pepper with this mixture as well!Print
- ½ pound asparagus
- 1 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Quinoa Egg Salad
- 1 1/2 cups cooked quinoa
- 3–4 hard boiled egg, chopped
- 2 teaspoons minced parsley
- 1 ounce feta
- 2 tablespoons sunflower seeds
- 2 tablespoons olive oil
- 1 tablespoons lemon juice
- 1–2 teaspoons dijon mustard
- 1–2 teaspoons honey
- Light grill or preheat grilling pan. Trim ends off asparagus and toss with olive oil, salt, and pepper. Place on grill and cook, turning occasionally, until cooked and slightly charred, 8-10 minutes. Remove from grill and place on a plate.
- In a bowl, combine quinoa, chopped egg, parsley, feta, and sunflower seeds. In a small container with a lid, add olive oil, lemon juice, mustard, and honey. Shake until well combined, taste, and adjust flavors as desired.
- Drizzle dressing over the quinoa mixture and toss until everything is combined and well coated.
- Scoop quinoa over the asparagus and serve.