Fields overflowing with flowers and the scent of fresh pine, sun-dappled blankets and lazy afternoons… all over a tasty meal that makes the buzz of nature completely civilized.
The great outdoors is calling—there’s no better time of year for dining outside, and no better way to do it than with creative dishes made of powerfully nutritious, delicious ingredients.
To pack a perfect picnic, don’t forget the below list of essentials, and then whip up a salad full of superfoods, as in the recipe that follows. Happy power picnicking….
- A big, pretty blanket (of course!)
- Several ice packs
- A bunch of ultra-refreshing PPM juices
- Napkins, silverware, and reusable plastic plates
- Your favorite dips/spreads and crackers, or endive and carrot sticks
- Fresh summer fruits (peaches, watermelon, cherries, blueberries, etc.)
- Trail mix
- SPF and insect repellent
Superfood salad with quinoa and roasted sweet potato
2 medium-sized sweet potatoes
1 small pinch of dried chili flakes
1 small pinch of ground coriander
1 small pinch of ground cinnamon
Fresh ground black pepper
16 oz. quinoa
½ lb. broccoli
½ cup toasted, crushed almonds
2 limes, juice of
1 splash of balsamic vinegar
1 cup pea tendrils
small bunch watercress
1 small red chili
1 bunch of fresh cilantro
1 avocado, sliced into wedges
1 oz. feta cheese
Preheat the oven to 400 degrees. Scrub and chop the sweet potatoes into approximately ¼-inch chunks. Place on a roasting tray with the chili flakes, coriander, and cinnamon, a drizzle of olive oil, and salt and pepper, and toss. Spread out into an even layer and place in the hot oven for 15 minutes, until golden and crisp.
Meanwhile, cook the quinoa according to the packet instructions in a pan of boiling water. Slice the broccoli into small pieces and cook in a steamer for 3-4 minutes, until just tender, and let cool. Drain and rinse the quinoa under cool running water. Remove the sweet potato from the oven and let cool.
Halve the pomegranate, squeeze the juice from one half into a bowl, and whisk in ¼ cup extra virgin olive oil, the lime juice, and balsamic vinegar.
Mix in broccoli and pea tendrils to the dressing. Roughly chop the watercress and coriander, finely slice the chili and add to the bowl along with the quinoa and sweet potato. Toss well, spread out on a serving platter, then scoop out and sprinkle the avocado flesh over. Bash the outside skin of the reserved pomegranate half with a wooden spoon so the seeds come tumbling out and scatter those over the platter along with the nuts. Crumble feta cheese over all and serve.