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| A summer quinoa salad studded with fresh, ripe fruit. |
I cook sparingly in the heat of summer. And only if I absolutely have to. It's one of the perks of being a grown up- and post empty nest. We cook if we feel like it. And if we don't? We grab some baby spinach and chard, frisee and herbs and make a salad. We like to keep things simple.
That's no surprise to you, I'm sure.
I don't exactly do elaborate. We don't go for complicated around here. And goddess knows, we don't do formal. If we can toss together a bowl of fresh salad greens and herbs, and add some quickly cooked protein to make a meal of it, we're content. We might add strips of organic free-range chicken grilled with lemon and black pepper. Or a piece of wild salmon broiled with a touch of agave and lime. Perhaps an organic hard boiled egg. Or two. If we're lucky, some leftover cooked quinoa.
Dinner in a flash.
Quintessential summer.
So today's post (and recipe) is a nod to the natural marriage of summer and simplicity. Get out of the house. Step away from the screen. Disconnect. Reconnect.
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