You know that color the sky turns when it is about to storm? That deep, periwinkle color? That’s my favorite color. I absolutely adore it. I adore storms and lightning and thunder.
I used to be afraid of thunder and then one day I just decided I wouldn’t be anymore. Wouldn’t it be nice if all fears were faced like that? Like, one day I just looked at a spider right in its face and said “I am NOT afraid of you anymore!” Yeahh.. right.
My actual real-life favorite color is teal. I mean, I have a lot of that color hanging around. It’s my phone case color. My keyboard cover color. The color of the dress I wore for Easter and my roommate’s graduation. My room color. The color I had my nails painted for my “post exams celebration treat.” Yeah. You could say I’m a bit obsessed. And is it teal or aqua? What’s the difference?
Anyway, my mom and I went to the grocery store today. My dad was out of ice cream, which meant my mom and I drooled over the bazillions of ice cream flavors trying to choose one. I just don’t keep those things around because, well, I eat way too much in one sitting. We settled on a Moose Tracks frozen yogurt. Helloooo, delicious. I love coming in from the grocery store and eating some because it’s the perfect texture. It’s a little melty but still intact. I wanted to eat frozen yogurt for dinner but made this salad instead. Eww.
I mean, don’t get me wrong. This salad is delicious but it isn’t Moose Tracks froyo… Let’s be real.
Green Goddess Quinoa Salad
Adapted from Tastespotting
1/2 c quinoa
1/2 c spinach
1/2 avocado, cubed
1/2 cucumber, diced
1-2 tbsp fresh basil, chopped
1/4 c kale, chopped and dropped into boiling water for 30 seconds
1 hardboiled egg, chopped
1/2 c edamame
1/4 c feta
2 tbsp lemon juice
2 tsp Italian seasoned olive oil (or make your own by adding spices to olive oil)
1 tsp balsamic vinegar
1. Cook quinoa according to directions.
2. Combine remaining ingredients.