farmer's market recipes

Spinach Quinoa Salad

It’s summer! Avocados are in season! Farmers markets on every corner! I actually want to eat raw veggies again! I’ve stopped craving mashed potatoes! 

My summer diet is radically different from my winter diet. I’m not trying to eat seasonally on purpose, but the fact is I crave roasted veggies and mounds of mashed potatoes when it’s cold out, but once June rolls around I find myself eating mostly raw fruits and veggies. 

Part of that may be because it’s just too hot in my apartment to cook, and part of it may be that fruits and veggies look 1000% more appealing when they’re being sold at a sunny farmers markets instead of fluorescent grocery stores.

This salad is a combination of “I bought too much spinach at the farmers market” and “I need to clean out my pantry.” Enjoy!


  • 3 cups baby spinach, or several large handfuls
  • ½ cup cooked quinoa
  • ½ shelled edamame (I buy frozen)
  • ¼ cup almonds
  • ¼ cup dried cranberries
  • ½ avocado, cubed
  • dressing of choice


  1. Cook your quinoa if not already prepared. Quinoa simmers for 15 minutes on the stove, using a 1 cup quinoa to 2 cups water ratio. Dry quinoa roughly doubles in volume when cooked, so ¼ cup dry quinoa makes about ½ cup cooked. I like to make a batch on Sunday nights to sprinkle on my salads throughout the week
  2. If using frozen edamame, thaw according to package directions. 
  3. Combine spinach with edamame, quinoa, almonds, and dried cranberries.
  4. Top with avocado cubes, and toss with salad dressing. I usually use a simple balsamic vinaigrette, or oil and vinegar.

Note: I was cleaning out my pantry and wanted to use up my dried cranberries, but this salad would taste amazing with fresh strawberries or any other fruit really.


For two days, I was obsessed with thoughts of this pizza. It came to me in a shamanic reverie (aka, trolling my FB newsfeed for recipe ideas), and I knew I had to make it. It was so easy, so possible, and would be SO delicious. I even started frantically texting people: “Do you want to come over and make this roasted fig, chèvre, and caramelized onion pizza?” The answers were inevitably the same: first the expected “LOL,” and then, as the obsession began to infiltrate, “YES. WHEN.“

The only pizza you should ever eat: breakfast, brunch, lunch, or dinner. Mean it. Recipe here.