We have suddenly gone from amazing summer like weather here in Massachusetts to bitter winds chilling the bones. Can I have spring? Please? I know it technically is spring… but I want to enjoy going outside.
My mom at the moment is in the hospital, and I brought her a couple of magazines. I happened to come across a really good recipe in there for a similar salad.. but I wanted to tweak it a bit to more of my liking. Meat has been hurting my stomach lately, but I’m still trying to have a rounded diet of the right foods. I don’t want to skimp on protein. Quinoa is becoming one of my favorite staples for a great source of filling protein. I have been sticking with Trader Joe’s mixed colored quinoa to add a little life to my meals. As you have come to know, I love color. Brighter the better.
The original recipe is from Fitness Magazine by Chloe Coscarelli (Chloe’s Kitchen:125 easy, delicious recipes for making the food you love the vegan way), but her’s is called “California Chipotle Chopped Salad”. This is my version of her salad.