I went to the Olympic Peninsula this weekend to visit friends. What a gorgeous time to be there. The sky was blue with a landscape of lush greens and colorful splashes of wildflowers. I’ve been on numerous occasions and have never seen it so incredibly pretty.
My friends who hosted know how to prepare for a crowd. All the meals are mapped out and prepped in advance. For someone who appreciates food, it’s such a treat to have others prepare it for you! Even so, on the drive home, I planned out what I’d be cooking when I walked in the door. I’ve noticed this about myself, when I don’t cook, I miss it. Making a meal is an essential activity in my free time. I’m coming to understand how it fulfills so many of my desires.
Chicken, Mango Quinoa Salad
1/2 cup dry quinoa
6 ounces cooked chicken, chopped
1 yellow mango, chopped
1 green onion, sliced
3 tablespoons minced cilantro
1 tablespoon minced mint
Juice from one lime
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 handful slivered almonds, toasted
Fill a medium saucepan with water and bring it to a boil. Add quinoa and a pinch of salt. Cook at a low boil until the grain has opened up and is tender, about ten minutes. Drain in a fine mesh strainer.
Place chicken, mango, green onion and fresh herbs in a mixing bowl. Add cooked quinoa. Drizzle lime juice and olive oil over the grains. Mix well. Add salt and pepper to taste. Top with almonds.
Makes 2 generous servings.