As you may or may not know, I work from home. Dream scenario, right? Well yes and no. Sometimes I miss the simple things, like getting out of the house for hours on end and being around people (for those things, I escape to my beloved Cafe Grumpy.)
There is a plus though, and that is called lunch. My kitchen sits about three feet from my “office,” so it’s a cinch to whip something up between sessions of pounding away on the keyboard. No quick trips to the vending machine between emails. No crossing my fingers hoping that there will be leftover pizza after the engineering meeting. I have the world, er, refrigerator at my fingertips.
I made this salad on Monday AND Tuesday, with one major difference: the poached egg. It was exactly what was needed to make this meal complete.
Quinoa & Arugula Salad with Poached Egg
1/4 cup Quinoa, cooked (follow directions on box)
1/2 cup fire roasted tomato (I love Muir Glen Organic)
1/2 red onion, chopped
1 clove garlic, chopped
2 cups arugula
1 tbls olive oil
salt & pepper to taste
Heat olive oil in over medium heat and add onion, cooking until tender. Add in garlic and tomato and cook for a few minutes. Add cooked quinoa and mix.
To poach the egg (I had to look up directions because it’d been so long and seems so intimidating), bring a few inches of water to a boil in a sauce pan with a sprinkle of sauce. Reduce heat to a simmer. Crack egg into a cup (this helps ensure you don’t break the yolk when you add the egg to water.) Add egg to simmering water. Cook for about 2 minutes for a runny yolk.
On a plate, pile with arugula and spoon quinoa mixture over top. Add poached egg and sprinkle with salt and pepper.
Between the quinoa and the egg, this salad is packed with protein and is seriously a snap to make. I might have to go for round three today.
Why do I feel like summer is barreling away from me and is nearly over?! At this point there’s only a few weekends left where I’m not traveling or someone else isn’t in town. I’ve spent minimal time at the beach. Something has got to change!
I hope everyone had a great 4th of July and did not blow an arm off like that dummy in Long Island. I didn’t touch a single firework, though I did spend quite a bit of time reminiscing about the “Friendship Pagoda” and “Ground Bloom Flower” and having tank wars.
We did a potluck, and after some aggressive food assigning by Mads, I was given the task of making salads.
I intended to make my ma’s cold sesame asparagus dish, but there was no asparagus at the store! Not a single one! I had to make this recipe on the fly as I walked around the store.
Southwest Quinoa Salad
2 cups of quinoa (follow instructions on the box/bag)
1 can of black beans (this never ever happens, but I had NO black beans at home. I opened the “legumes” drawer and was completely shocked. I used fava instead.)
1 can of unsalted corn (or fresh if you’re a better person)
1 container grape tomatoes
3/4 cup chopped cilantro
1 small red onion, chopped
1 cup pepperjack cheese, cubed (optional! Just as good without)
Juice of 3 limes
Chipotle chili powder, optional
salt & pepper to taste
Mix ingredients in a bowl and season to taste. That was easy!
If you ever want to be annoyed, listen to me whine after I realize the potatoes I used in my potato salad are undercooked. You’d swear I’d ruined Christmas or something.
Greek Yogurt & Dill Potato Salad
I made way too much, so these are all approximate numbers for a normal amount of people. I was going to make this a red, white and blue potato salad but there were no blue taters at the store. I felt bad for being let down. How soon do I start buying sweaters for every holiday?
2 pounds red and white small potatoes, quartered
1 container Greek yogurt
1/2 chopped dill
1/4 cup dijon mustard with grain
1/2 lemon (juice)
salt & pepper to taste
Boil potatoes until tender, drain. In a bowl, mix Greek yogurt, dill, mustard and lemon juice. Add potatoes and toss until coated. Salt and pepper to taste.
We spent most of the day on Bjorn’s roof, which had a great view of the fireworks exploding behind the Manhattan skyline.
Mads cooked up some lamb burgers for everyone, while I enjoyed a Danish version of a hot dog (er, veggie dog), complete with a homemade remoulade and pickled cucumber.
Brooke’s delicious and patriotic trifle
I had a great day with everyone, but it did make me miss my family back in WA. Aunt Nancy and Uncle Laurin throw an epic party at the lake and I’m bummed every time I miss it. That being said, I’m excited to head home in two weeks and see everyone and perhaps make some NW inspired meals.