A few months ago I mentioned that Dave and I are not eating meat this summer, in an effort to chose our meals more deliberately, and eat more seasonal veggies. Well, I’ll be honest. We’ve been good about not eating meat at home, but instead we’re just eating random meatless meals…like quesadillas. Or spaghetti. I’ve been putting more time and energy into hanging out with the boys and keeping on top of my sewing orders, and a whole lot less time preparing dinner. On one hand, I think that is the result of not being all that interested in cooking because it is summertime. On the other, I could put forth the effort to make something awesome, but the boys are both in a pretty negative-veggies stage, and Dave is often not home from work when we eat at six. So, I have little motivation to make a real meal.

I think the quesadillas were catching up with me. That, plus a two-week vacation to my hometown (aka food mecca) added a couple pounds that I am determined to get rid of. My solution? Spring Greens. Lots of’m. I probably should round out my veggie consumption with some larger variety of vegetables, but right now I am focusing on eating a gigantic pile of greens, rather than a cheese-filled tortilla. What goes on top of that salad has been a fun experiment in utilizing my random pantry food.

Well, last week I hit on an absolutely splendid combination, and I think you’ll agree:

Quinoa Cran-Pesto Salad

spring greens

cold, cooked quinoa

dried cranberries

pecans

fresh basil pesto in lieu of dressing

It makes a perfectly satisfying, complete meal in about three minutes (if you cook a big pot of quinoa at once and store it in the fridge). Can’t really argue with that.

Do any of you run into this problem of needing a health meal fast? What are some of your favorites?

This Labor Day weekend, along with eating a ton of salad, I’m going to be selling Project Baby Tees at the Fenton Street Market in Silver Spring, MD! If you’re in the area, I’d love to see you there!