Ok, so this is what I was talking about when I said I came home from Paris inspired to eat healthy. What you see up there is a big ole’ mess of arugula, quinoa, radishes, a cucumber, and an avocado — dressed with a simple vinaigrette and topped with an egg. I had some blogging technical difficulties, so I don’t have all the photos but just take my word for it, springtime veggies chopped up for a salad and tossed together are a beautiful thing.
Also, this is one of those recipes that really doesn’t deserve to be followed. Use whatever you have on hand, or whatever you can pick up fresh from the store. Cook up a couple cups of whatever grain you have lying in the cupboard (quinoa was great, but bulgar or millet or brown rice would be just as good. Explore! Try new things!). The dressing should be simple, and probably tangy. And these days I am topping everything with an egg just because. If you don’t have any food in your house and you’re going to the store just to get ingredients for this salad, then I guess you could just buy the vegetables I bought, but you should probably experiment at least a little bit. (Suggestions: add some green onion or fresh herbs, or substitute in bell peppers or tomatoes instead of radishes or cucumbers. Oh! Preserved lemons could be a good fit too! Go crazy, kiddos.)
- 2 big handfuls of arugula
- ½ a bunch of radishes, thinly sliced
- 1 cucumber, diced
- 1 avocado, diced
- 2 c. quinoa, cooked
- ⅓ c. olive oil
- 3 T. red wine vinegar
- Salt and pepper
- 1 egg, hard-boiled
- In a large bowl, toss together arugula, radishes, cucumbers, avocado and quinoa.
- In a lidded jar or small bowl, combine olive oil with red wine vinegar and a generous pinch of salt and pepper. Toss the dressing with the salad, and adjust for flavor. You will probably want another drizzle or two of vinegar (depending on how sweet your veggies are) and another big pinch of salt. Top with a hard-boiled egg.