Springy Quinoa Salad

This one is for the tupp lunch troopers

We got a tiny taste of spring the other week when the temperature unexpectedly hit 80 degrees (on a weekend—what a treat!). The first really nice day in the city always catches me off guard. It's like the city’s population quadruples when the weather is nice. I always wonder where everyone goes all winter. Do they hibernate? Never go outside? Leave the city altogether? It’s a mystery to me!

Anyway, the spring vibes didn’t last long. It’s currently below freezing and I’m still wearing my gloves (classic New York spring). But the days are getting longer, and I’m starting to see new goodies at the farmers market after months of cabbage and potatoes. Exciting stuff! This is what gets me out of my winter cooking rut and inspires me to make new seasonal recipes (like this one!).

Sundays are usually my meal prep days to help me get a head start on the week. My schedule has been a bit hectic (chaotic? challenging?) lately, so I prep food in advance to make sure I always have meal options ready to go. If I had the time, I’d love to make every meal from scratch right before I eat it, but that’s simply not feasible 5+ days a week. So, I’ve set a few ground rules to keep meal prep enjoyable:

1. It should be easy to prepare. Meal prep should simplify life, not complicate it. I stick to recipes that are quick and easy—low effort, high reward is the goal.

2. It needs to be versatile. I’m not someone who can eat the same thing every day. That’s why I love prepping ingredients like these sweet potatoes that I can use in countless ways. For a recipe like this quinoa salad, I’ll switch things up by adding feta, roasted chicken, or oil-packed mackerel.

3. It must store well. And ideally, it should get better as it sits. Grain salads are perfect for this because the flavors really mingle after a day or two in the fridge.

This recipe is super customizable—swap in other veggies, change the grain, make it your own! The dressing I use here is intentionally more acidic than most. Typically, vinaigrettes follow a 2:1 or even 3:1 oil-to-vinegar ratio, but I find that mellows the tanginess, which you really want in a salad like this. With all the quinoa and vegetables, this salad can handle more acidity without being overwhelming. If you prefer a less sharp flavor, you can add a little honey to balance it out, but I personally love the bright, lemony taste.

No more sad tupp lunches!