Winter Quinoa Salad with Citrus Vinaigrette

Last week I found myself in a unique predicament. It was a typical weekday afternoon. Nothing special or noteworthy, and if I’m completely honest I’ll admit that I don’t even remember what day it actually was–could have been Tuesday or Thursday. I have no idea.

Regardless, on this afternoon the kids were all home, homework and chores were done, and the messy after school routine (and the whining that goes along with it) was long over. My daughter was happily jumping away on the trampoline, my son was playing basketball outside and my oldest had gone to a friends house.

And they didn’t need me.

My house was quiet. My pressing daily chores finished long before and there was still an hour or so before dinner had to be made.

And I had no idea what to do.

I caught myself standing in the kitchen; my feet rooted to the floor, hands pressed firmly on the edge of the counter, unable to will myself to sit down and enjoy these fleeting moments of quiet. I could not give myself permission to relax. I ran a mental index and kept thinking to myself– 

Surely there is a chore I should be tackling.

Surely there is something to be scrubbed.

Surely I should start dinner prep now.

But breaking through all of those “surelys” was one thought that I hold onto very tightly yet would never dare to speak aloud:

There is no value in sitting down and relaxing. You must earn your keep.

I can wager that I am not the only mother who has felt this push, that has had this idea that value must be earned with productivity in the home and with the children. It doesn’t always take the same form, as I have friends whose struggles look very different–some are always volunteering and feel the need to be the best room mom that ever room-mommed, some are constant cleaners or constant socializers or constant entertainers, yet all have the same urgent thought pressing at their core, whether they realize it or not. It all comes down to value. We’re all desperately searching for value.

The world values productivity. In the corporate world, where I spent the majority of my adult life, value is easily measured. In educational settings, it’s easy to figure out how well you are doing. You get reviews, raises, bonuses, grades and report cards to let you know just how productive you are. And that productivity is easily transcribed in our hearts and minds to value. Something to point to to say “This, THIS, is how valuable I am.”

We don’t always get that as mothers, do we?

I have an amazing husband, but he doesn’t come home and give me a raise for scrubbing the floors clean each week. And my kids, while wonderful, they don’t thank me and give me a grade for their neatly packed lunches each day. So I keep striving and pushing. I work hard to be productive, at all times. Sitting down on the job is not an option, because nothing productive comes from it. I won’t have anything to show for that hour lost in the abyss of relaxation.

But as Christians and as mothers, we have to readjust our measuring sticks. My job, at this moment in my life, is not to be productive in my home at all times. In fact, the bible never once states that my job as a mother is to be busy all the time, or have a spotless house, or make the best dinners and throw the best parties. No, my job and my value right now is laid out plain and simple, multiple times. My job is to be a mother. 

And that’s a tall order in and of itself. Because as a mother, we’re called to take that role very seriously. We’re called to discipline (Proverbs 13:24). We’re called to love and nurture (Titus 2:4). We’re called to teach (Ephesians 6:4) and we’re called to train (Proverbs 22:6).

Unfortunately, this role as a mother, it chafes against modern day ideas of value and productivity. I may not see my grade until my children are grown adults. And even then, after all of this work, it may not turn out quite the way I want it to. There are no guarantees.

But that does not negate the value of what we do.

Our work as moms is hard. And heavy. And not always rewarded. So if you get the fleeting chance during your busy day, take that seat. I’m giving you permission. Sit down. Relax. Read a book. Watch Ellen (you know you want to). You know as well as I do that it won’t last long. You may get just five minutes, if you’re lucky thirty. But those moments are precious.  Take the seat.

Your work is valuable. YOU are valuable. There is no need to earn your keep with swept floors and delicious meals. Being a mom is enough.

So take that seat. I did. And it was a glorious 3 minutes and 27 seconds.

And to help you along the path or relaxation, I’m sharing with you this delicious winter salad recipe that you can make ahead and have for lunch a few days during the week–whether that lunch is taken into work or scarfed down at your very own kitchen table. This salad is a celebration of all that winter has to offer, with the last hurrah of citrus spiking tart cranberries and feta cheese. We all know that I have an aversion to regular old boring green salads. In all honesty, wilted, drippy lettuce makes me near sick. But grain salads are my absolute fave. They keep in the fridge for week and are perfect for lunches, just replenish with more dressing as needed. As with all of my recipes, play with it until it works for you. (I’ll keep harping on this fact until y’all realize that my desire is for you to start playing with your food–that’s how you learn a love of cooking!)  Hate red onion, take it out. Want more feta, add it. You can’t really go wrong if you’re following your own taste buds.

Peace, love and rest,

Meg

And for another great grain salad check out this Barley and Veggie Salad from a few months back.

Winter Quinoa Salad with Citrus Vinaigrette

June 19, 2020

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By: Meaghan Dawson

Ingredients

• For the Salad:
• 1/2 cup uncooked quinoa
• 1 cup water
• 2 Mandarin oranges, peeled and sectioned
• 1/3 cup dried cranberries (preferably organic)
• 1 tablespoon finely diced red onion
• 1 tablespoon feta cheese
• 1 tablespoon finely chopped pecan pieces
• For the Dressing:
• 1 teaspoon freshly grated orange rind
• 1 tablespoon finely diced shallot (about 1/2 shallot)
• juice of one medium sized orange
• 3 teaspoons honey
• 3 tablespoon white wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil

Directions

• Step 1 For the salad:
• Step 2 Cook Quinoa according to package directions. Cool slightly.
• Step 3 Combine all ingredients except feta in a large bowl
• Step 4 For the dressing:
• Step 5 In a medium bowl, put all ingredients except Olive Oil and stir to combine.
• Step 6 Slowly pour in the Olive Oil whisking as you add it to incorporate.
• Step 7 Taste for seasoning. If you want it sweeter, add more honey. Adjust salt and pepper accordingly.
• Step 8 To serve:
• Step 9 Add half of the dressing to the salad and toss. If it seems dry, add by the teaspoon until it’s to your liking. You should have some dressing left over to add as necessary.
• Step 10 Top with feta and more pecan pieces if desired.

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