I know April showers bring May flowers or whatever, but it looks like this year the April showers procrastinated (like me) and saved every drop for these past few days! What was actually just a super rainy week felt like years of cold gloom. Having the sun back has been such a blessing, especially for those of us trying to savor our last few weekends in Chapel Hill (and take grad photos…eeeep!) With temps back on the rise, I’m so ready for my colorful summer salads and iced coffee.
I realize this title is super vague and probably horrible for SEO, but the nature of the dish is one of those throw-whatever-you-want-in-it things. For example, I’ve used tomatoes instead of red bell peppers, carrots instead of orange bell peppers, and avocado or green peas instead of edamame. The best part is that you just use the same amount of each color so it looks (and tastes) balanced! I just never leave out the chickpeas or corn because I think those make the bowl more filling. Here are some variations I thought of that would be delicious:
- Mexican: leave out the edamame and red bell peppers, add black beans + fajita vegetables + cilantro
- Greek: feta cheese + olives + cucumbers
- Asian: leave out the chickpeas and corn, add seaweed + furikake rice seasoning + scrambled egg
Lime juice, salt and pepper are all the seasoning you need for this light, refreshing side. If you want to serve it as a main dish, add the baked chicken (as instructed in the recipe) and a hard-boiled egg and avocado (as photographed) – if you want it as a side, leave them out. As always, don’t prep the avocado until just before serving to prevent oxidation. Enjoy!
- 1/2 cup chopped red bell peppers (about half a bell pepper)
- 1/2 cup chopped orange bell peppers
- 1/2 cup chickpeas, drained
- 1/2 cup yellow corn (I use the thawed frozen corn)
- 1/2 cup shelled edamame (I use the thawed frozen edamame)
- juice of 1/4-1/2 lime (to taste)
- 1/2 avocado, chopped
- salt and pepper to taste
- 1/2 cup chicken or vegetable broth
- 1/4 cup quinoa
