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!
