We’re tired – all of us.
I haven’t cooked in three days but I have managed to eat very well and far too much.
So here is a salad that I posted years ago, but was in desperate need of an updated photo.
I’ll be on bread and water for a few days….
Sausage, Quinoa, Spinach and Lettuce Salad
Total time: 20 minutes
- 1/2 cup (3.5oz, 100gr) quinoa
- 1 cup (8oz, 240ml) chicken stock
- 8oz (240gr) sausages
- 1 small jar of white asparagus (8oz, 240gr)
- 1 carrot
- 8 – 10 cherry tomatoes
- greens: spinach, lettuce, for 2 large salads
- 3 tbs fresh oregano leaves
- 2 tbs snipped fresh garlic or regular chives
- Creamy Herb Dressing:
- 1/2 cup (4oz, 125ml) Greek or plain yogurt
- 1 tbs Dijon-style mustard
- 1 tbs white Balsamic vinegar or white whine tarragon vinegar
- 1 tbs fresh snipped chives
- 1 tbs fresh snipped oregano
- 3 tbs good olive oil
- Combine quinoa and stock in small saucepan. Cover and bring to a boil.
- Reduce heat and simmer until done, about 15 minutes. When done, uncover and fluff.
- Cook sausages on barbecue grill 10 – 15 minutes or until done
- When done cut into small pieces.
- Peel carrot, then, with peeler, continue to thinly slice carrot until you reach your fingers.
- Cut cherry tomatoes in half.
- Drain asparagus.
- Wash and prepare greens as needed, tearing the large leaves.
- Make Herb Dressing.
- Put greens in a large salad bowl. Add 1/3 of the dressing and toss well with tongs to combine.
- Add remaining ingredients and toss.
- Taste and add more dressing as needed.
- Serve, remaining dressing on the side.
- Creamy Herb Dressing:
- In small bowl whisk yogurt, mustard and vinegar.
- Add oil, a bit at a time and whisk well. Add herbs.
Visiting our friend is always a bit intense.
He’s a bit intense.
A lot of wine is drunk and a lot of topics are discussed, some more vociferously than others.
And there are 5 big dogs that need walking and feeding and petting.
When they’re not being walked or fed or petted they sprawl in the middle of whatever room the humans are in, periodically jumping up to run frantically, en masse, barking, to whatever door or window looks out on whatever they think they might have heard.
Their respective humans yell at them to be quiet, they all come back and plop down, then it’s all repeated.
We’re all tired.
But we have some lovely Spanish Rosados, a dozen tins of anchovy olives, a year’s supply of pimientos and banderillas and 15 litres of good olive oil.
And photos… Which will be for another day.