Peachy Zuch & Quinoa Summer Salad


Hippydom, Recipes / Wednesday, June 27th, 2018

I am officially introducing and uploading my favorite recipes to the Hippydom.  Typically they are fast, easy, and full of healthy(ish) ingredients.  There are a lot of repeats in this house.  Cooking and food is one of my passions.  Uncooking and gardening is another.  I also love love love to get treated to a night out, or someone else’s cooking (oh its the best).  Hence the creation of an artist residency.  Sometimes when you are in the creative flow (aka parenting) taking care of your body and eating fantastic meals can feel like a daunting task.  I’m so pancake flippin excited to be able to write and sew my little heart out, while the resident chefs are dreaming up something outrageously delicious for lunch.  Maybe one of those chefs will be you one day?  Let me know.

These recipes are designed to be easy while utilizing the household hippy staples.   Enjoy!

 

 

 

Peachy Zuch & Quinoa Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
15 mins
 

Yay Summer Dishes!   It's super easy and super yum... in other words this summer salad is officially apart of this ladies happy hippydom. 

Course: Salad
Keyword: Peaches, Quiona, Salad, Summer, Zuchinni
Servings: 4
Ingredients
  • 3/4 cup Quiona white, tri, or red
  • 1 large Zucchini grated
  • 1 meduim Peach
  • Handful Dried Cranberries unsweetened
  • Sprinkle Hemp Seeds
  • 1/4 cup Marinated Artichoke Hearts Save some of the juice
  • 1 TBSP Ume Plum Vinegar
  • 4 Wedges Lemon
Instructions
COOK
  1. Quiona time.  White, red, tri, blend it... any kind works. OR USE YOUR LEFTOVERS... this is nice because it is already cold.  NOTE: to cook quinoa that isn't all clumped together into a gnarly mush, dry roast it in a pan first until it barely starts to pop and you get a nutty smell.  Then pour it into boiling water with a pinch of salt and splash of olive/coconut oil.  Reduce heat to barely simmer (usually 15 min).  Fluff with fork and let cool (or eat it right away, that's fine too)

PREP
  1. While that's cookin, or doing it's thing on the counter, chop your peaches.  Toss them into a large bowl.

  2. Grate Zucchini into bowl.

  3. Pull out your hempseeds and dried cranberries.  Toss as many or as little as you'd like in there.  

  4. Open up your can of artichoke hearts, chop them and put them in salad.  Drizzle as much of the artichoke olive oil juice in there as you'd like.

  5. Squeeze some lemons too.

  6. Sprinkle it with some Ume Plum Vinegar (OR SEA SALT)

  7. Add the Quiona.  TOSS.  Dress with some more lemon and/or olive oil for those who love it (me me me).  

SERVE

I am Chelsea – a writer, fabric artist, mama, and earth lover.  I’m creating an artist residency and retreat of epic proportions and also launching an earth based kids magazine. You can become a part of the hippydom on Patreon for as little as $1 and help get this show on the road! On this blog I write advice on freeing your creativity, living your best life, and wild-raising a kid to be joyously themselves.  Keep in touch through Instagram, and Facebook. Check out my channel on Youtube and maybe just maybe find the change your looking for.

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