Summer sun means juicy ripe tomatoes and fresh fragrant basil leaves. Toss them together with a simple vinaigrette, quinoa, pine nuts and a few extra greens for a tasty salad that’s easy to make and take on the go.
Click here for the recipe that inspired this combo. I used Ari’s dressing and basic proportions to piece together this salad, which served 2:
- 2 cups cooked quinoa (leftover from the previous day)
- 2 tomatoes chopped
- 2 cups CSA greens
- 1 cup basil
- 1/4 cup pine nuts
Chopped salad leaves and basil mixed together with tomato chunks
I packed this yummy dish to bring to a yoga workshop in Philadelphia led by Alex Holmes. She’s an amazing teacher and if you are ever in the area I highly recommend taking her class. She’s a former dancer who studies under Shiva Rea. Alex teaches a flow style that’s graceful and fun. This workshop was about sequencing your own yoga classes in a creative way that makes sense. It was an awesome opportunity to collaborate with other teachers and share ideas. I taught part of the sequence last night it was a hit with my yoga students.
Happy Weekend! Any plans?
My little nephew turns nine today and he’s flying in from Florida with my brother. M, his boys and I are bringing balloons and signs to the airport to greet them off the plane. Can’t wait to surprise him!
Great recipe! Come and link up and share the goodness with the rest of the party…http://inherchucks.com/2012/06/14/whats-in-the-box-30/. Hope to see you there
Thanks for the invite…although there were a few additions not from the box (tomatoes & seasonings). I’ll still link up. Looking forward to seeing what everyone else is making.
Thanks Angela! That’s ok. I think we all need to supplement here and there. I can’t wait to give this recipe a try