Before all the presents, flowers and lunches dedicated to the most precious female figure in our lives started happening, Mother’s Day started out in the U.S.A as a day dedicated to mourn women, to remember fallen soldiers and work for peace. The cause evolved later over the years to make it a more sentimental positive occasion, celebrating mothers all over the world by showing them love and gratitude.
Generally Mother’s Day is celebrated between the months of March and May in different parts of the world, with the exception of some countries like Luxembourg, which commemorates the day in June, Costa Rica and Thailand in August, Argentina in October and Russia in November.
Gifts evolved from flowers and cards to brunches, dinners and more. We’ve picked out a delicious healthy salad, just in case you decide to surprise your mother with a special lunch.
- 1 3/4 cups uncooked quinoa
- 3 cups quartered grape or cherry tomatoes (from about 1 1/2 pints)
- 4 cups mixed leaves
- 2 cups diced, cooked chicken breasts
- 1 cup finely chopped fresh basil
- 3/4 cup shredded Parmesan
- 3 cloves garlic, minced
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Prepare quinoa according to package directions. After cooking, allow to cool, then fluff with a fork. (If serving as a warm, main-dish salad, allow to cool just enough that the basil and greens won’t wilt when added and the cheese won’t melt.)
- In a large bowl, combine cooled quinoa, tomatoes, mixed leaves, chicken, basil, Parmesan, and garlic. Stir to combine.
- In a small bowl, whisk together lemon juice, olive oil, lemon zest, salt and pepper. Pour over quinoa mixture and stir thoroughly to combine.
- Serve immediately or refrigerate, covered, until serving.