Duchess Digest: Easter Etiquette

By Jill Brown

Easter Sunday is coming a little early this year and with the holiday on the horizon this weekend, I’m sharing an unusual foray into etiquette and culinary territory. Living in Alaska, I’m thousands of miles away from my family and friends. Lucky for me, I grew up here and have been blessed with kind family friends who take in this little orphan single gal when special holidays roll around.

I had no plans for Easter, so I was delighted when a friend’s parents called and invited me to Easter dinner at their home. My friend won’t be there, he still lives in L.A., but I’ll gratefully be joining his lovely family for this holiday meal. And of course my first reaction to the invite was, what could I bring?

This year it’s a little special because I was asked to bring a salad, but people attending have food allergies and so nuts and onions are off the menu (as is gluten). Never fear! Quinoa is here! I found a great Mediterranean quinoa recipe that is fresh, delish and will satisfy everyone’s food allergies.

When heading out to your Easter parties this weekend, remember your Easter etiquette. Always offer to bring a dish. If your host refuses, you’re not off the hook! You should still bring wine, flowers or both! And if you are bringing a dish, be sure to check for any food allergies or restrictions of the host or guests so you can be accommodating. Mediterranean Quinoa SaladAlso, test the recipe out before so you can make sure it’s good! That’s what I love about this quinoa recipe, it’s a cold salad, so you can test it out the night before and know it’s delish.

It’s a rare foray into cooking for me, but if I can do it – so can you! Enjoy your Easter celebration and remember your manners.

Mediterranean Quinoa Salad Recipe 

Ingredients:

  • 1 cup dry quinoa
  • 2 cups water
  • 2 cups sliced grape tomatoes
  • 1 cup spinach, chopped
  • 1/2 cup sliced kalamata olives
  • 1/3 cup herbed feta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 Tbs chopped, fresh mint
  • Lemon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork.
  2. Well the quinoa cooks make the dressing. Combine the olive oil, garlic, oregano, salt and pepper in a small bowl. Mix well and set aside.
  3. In a large bowl, combine the sliced tomatoes, olives and spinach. Add quinoa and mix well. Drizzle the dressing on top and add feta cheese.
  4. Toss everything together. Serve immediately or store in the fridge. Squeeze some lemon on top right before serving.

Recipe altered slightly from Half Baked Harvest.

Jill BrownJill Brown is an Anchorage, Alaska based writer and blogger. She earned her Bachelors in Humanities and Sociology from USU and is the founder of “The Duchess Guide” a website dedicated to sharing the ups and downs of life in Alaska. For more on The Duchess Guide or Jill visit: http://theduchessguide.com/

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