Oh my, it seems like forever since I last posted. Life has become so busy I can barely keep up, let alone keep track of myself.
Have you ever bought + sold a house at the same time? Let me tell you, it is not fun - we are in the midst of doing just that and my stress level has never been higher. If you know me, I like to be in control and this process has proven to be one of unknowns and working on other peoples timelines - all of which is out of my direct control. Going through this process has also made me realize I am not a person cut out to move - seriously I hope I never have to do this again.
However, in the end it will be all worth the stress, worry and hopefully soon excitement.
Since we have been packing and our schedules have been all over the place we have found ourselves eating at 9pm / 10pm at night and who really wants to cook that late at night? So our diets have consisted of super convenience foods many of which are not the healthiest- I am also trying to avoid grocery shopping so our meals have been full of pantry hodgepodge.
This salad is one of the last "real" meals I've whipped up for fun.
The Chao Cheese Crisps, Field Roast Sausage and Quinoa all finish at about the same time - if your have the quinoa already on hand cooked then this salad comes together in a flash.
Any tart vinaigrette will work, the recipe I provided down below is my go to.
Keeping my fingers crossed that I will be back by mid August to regularly posting- I miss you guys and this space!
Greens + Quinoa Salad // Chao Cheese Crisps
serves 1 // prep time 5 minutes + cook time 15 minutes
you will need:
for the Cheese Crisps:
1/2 cup Coconut Herb Chao Cheese, shredded + divided
for the salad:
1/4 cup dry Tri color quinoa + 1/2 cup water
1 link Italian Field Roast Sausage // sliced into rounds + pan fried
Couple of big handfuls of spring baby greens // baby spinach
1/2 cup oranges // sliced into bite size pieces
1 tbsp chopped sunflower seeds or pistachios
1-2 tbsp chives
for the Spicy Mustard Vinaigrette:
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tbsp spicy mustard
2 tbsp liquid sweetener // orange juice, maple syrup, agave
salt + pepper to taste
pre heat oven to 400 degrees
While the oven is preheating, rinse quinoa in a fine mesh sieve under cold water. Bring 1/2 cup water to a boil in a small sauce pan fitted with a lid. Add quinoa, cover and reduce heat to low, simmer for 10-12 minutes. Turn off heat and allow to sit until ready to use.
As your quinoa cooks, pan fry your Field Roast Sausage over medium heat in a bit of coconut oil until golden and cooked through. Remove from heat and set aside.
Shred your Coconut Herb Chao Cheese, a 1/4 cup at a time mound the cheese onto a small baking sheet lined with parchment paper or a nonstick baking mat. Bake until edges begin to turn golden and cheese melts, about 10-15 minutes.
To make your vinaigrette, place all ingredients in a jar fitted with a tight lid + shake until your dressing comes together.
Place your spring greens or baby spinach in a bowl, top with quinoa, cooked Field Roast Sausage, orange pieces, pistachios or sunflower seeds. Drizzle with vinaigrette and top with fresh chives + Coconut Herb Chao cheese crisps.