Est. 2011

May 15, 2017

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Spring Salad with Baby Greens, Radishes, Turnips, Quinoa, Chickpeas, Garlic Scapes and Chive Blossoms

Happy Monday, friends! Hope you had a wonderful weekend. Ours was spent together as a family. On Saturday we visited a dairy farm in Maryland and got to learn SO much about dairy farming. More about that coming later this week! And on Sunday we celebrated Mother’s Day by doing life, together as a family. We went to the farmer’s market, the garden store, checked on our garden, lounged around outside on blankets, played hide and seek. Not much of anything, really, but it was everything!

Today I’m sharing a salad that I’m suddenly obsessed with: Spring Salad with Baby Greens, Radishes, Turnips, Quinoa, Chickpeas, Garlic Scapes and Chive Blossoms! Ha, I know that’s a mouthful, but I feel like all the ingredients are just oh-so-important that I didn’t want to leave them off the title.

I cannot get enough of the spring produce currently at markets, and want to load everything with colorful veggies. I had the [definitely not original] idea of throwing some quinoa on my greens after I made a huge pot and had lots left over. So, this salad was born, and I’m incredibly happy it was. The crunchy [and peppery] radishes, salad turnips, garlic scapes, and chive blossoms just scream spring! The quinoa deliciously soaks up bits of the dressing and provides hearty texture to each bite. I’ve been eating a version of this salad for lunch and dinner for a few days now; hope you love it as much as I do!

Spring Salad with Baby Greens, Radishes, Turnips, Quinoa, Chickpeas, Garlic Scapes and Chive Blossoms
serves 2

Ingredients
2 large handfuls baby greens
2/3 cup cooked quinoa (mine was cooked in chicken stock)
2/3 cup chickpeas, lightly sautéed in extra virgin olive oil and herbs de provence sea salt
1 bunch radishes, sliced with mandolin
1 bunch salad turnips, sliced with mandolin
2 garlic scapes (about 1/4 cup), sliced and lightly sautéed in olive oil
extra virgin olive oil
white wine vinegar
coarse sea salt
black pepper
chive blossoms
fresh thyme leaves

Directions
If your quinoa and chickpeas aren’t cooked/sautéed, do that first. I love quinoa cooked in chicken broth because it adds just a little bit more flavor! Sauté chickpeas in 1 tbsp extra virgin olive oil and a pinch of herbs de provence sea salt until lightly browned. Set aside.

Lightly sauté garlic scapes in chickpea skillet, using a bit of olive oil. Slice turnips and radishes with mandolin.

Assemble salad: place baby greens in a bowl, then layer half the quinoa, chickpeas, turnips, and radishes in each bowl. Then drizzle salad with olive oil and white wine vinegar, to taste (or alternatively, you could mix together a simple vinaigrette dressing; I love just a bit of olive oil and white wine vinegar). Add about 1 tbsp garlic scapes, a few chive blossoms and thyme leaves, and a dash of coarse sea salt and black pepper to each salad. Enjoy!

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