I saw this image on How Does She’s Facebook page today and it couldn’t be more accurate.
As far as I’m concerned, March can start going out like a lamb any day now. I’ve had enough snow and cold weather. Bring on the sunshine, Lord. Please. My sister, who now lives in Texas, brought her six kids home (to Michigan) for a visit over Spring Break. Talk about backwards – going from Texas to Michigan! My idea of Spring Break doesn’t involve building a snowman, but that’s what they did…
They stayed with my parents, who live a couple of hours from me. I was getting ready to head down for an overnight visit with the whole gang and I needed a quick dish that I could whip up and bring along. I found a recipe for vegan, gluten-free Southwestern Quinoa Pasta Salad that looked somewhat family-friendly. If nothing else, I figured my dad would like it. Unfortunately, I was running behind, so I barely took any photos of it before I ran out the door.
The recipe comes from Wendy at Cooking Quinoa, whose entire site is dedicated to quinoa recipes. I don’t know how she continues to create so many clever new recipes involving quinoa, but she does! She’s even got several e-cookbooks available. Her recipe category list is impressive and even includes vegan and gluten-free sections. As far as I can remember, this is the first recipe of Wendy’s I have tested – and I will definitely be going back for more. This one passed with flying colors.
As I suspected they would be, my dad and Hubs were the biggest fans. I thought it was spicy enough as it was, but Hubs adds hot sauce to everything cuz he likes a lot of heat. If you don’t care for spicy food, then just leave out the jalapeño and chipotle peppers. For the photos, I just sliced the avocado and placed it on top, but you’ll definitely want to chop it up and mix it in. For the dressing, I threw everything (except cilantro, which I mixed into the salad later) in my Vitamix to save time. After tasting the dressing, something was a little off so I added another ¼ cup or so of lime juice and it seemed to do the trick. The salad can be served hot or cold. Personally, I preferred it warm.
I’m sorry these photos are pretty much all alike. As I said, I was in a big rush. I’ve got some yummy Salted Caramel Corn shots that will hopefully make up for it (coming soon). Oh, and I can’t leave out the part about Hubs making “nachos” with some of this salad, crushed tortilla chips, hot sauce and Daiya shreds all mixed together in a bowl, re-heated, and topped off with vegan sour cream. I’m pretty sure he thought he was a culinary genius. I wonder what the Top Chef judges would think.