As soon as spring arrives (regardless of whether or not there are leaves on the trees or snow is still on the ground) my body starts to crave fresh vegetables. I love all vegetables, and am constantly looking for ways to eat them.
I wrote earlier this year about trying to make salads a main meal every day, and how I do that, but these big salads aren’t the only way to get a good dose of veggies into my diet (and my family’s diet) every day!
For Easter I made the most delicious quinoa salad. It had lots of fresh chopped veggies, lots of parsley, and a super simple dressing. It was amazing, and I plan to make it often.
However, my kids are not a huge fan of the quinoa with the vegetables. They like the quinoa and the vegetables, but separately.
Yesterday I decided to make the vegetable portion of the quinoa salad. My kids and I devoured it as a morning snack – odd I know.
Chopped Vegetable Salad
2-3 tomatoes, seeded and chopped
1 large red pepper, seeded and chopped
1 large english cucumber, chopped
1/4 red onion, finely chopped
1 bunch fresh parsley, roughly chopped (curly or flat, whichever you prefer)
juice of 1 lemon
drizzle of extra virgin olive oil
sea salt to taste
Chop all veggies and parsley, put in a large glass bowl. Sprinkle with sea salt and mix together. Put juice of lemon and drizzle of evoo on top of salad and mix again. Enjoy!
*To make this with the quinoa cook 1 1/2 cups rinsed and drained quinoa with 2 2/3 cups water. Let cool to room temperature. Mix with veggies. Make dressing as juice of 2 lemons and 1/4-1/3 cup of evoo. Pour dressing over top and mix altogether.
I love the addition of all the parsley to this dish. Parsley is incredibly fresh tasting, and is so good for you. Parsley is a great source of vitamin K and vitamin C, and it also is a good source of folic acid.
Is your body craving fresh veggies these days? Are you starting to plan your garden?