Everything but the kitchen sink.

I've had a lively run, as of late. I'm not sure whether I should credit the season and the inevitable heart-breakingly beautiful produce it brings, or simply the season itself: warm enough to drive us to seek lush outdoor spaces in which to drink rosé and casually enjoy fingers full of baby greens, shared pizza pies at Roberta's and the first of the year's barbecues. Over the weekend, there were long walks and "Maine-style" lobster rolls (chilled lobster tossed in mayonnaise, versus the "Connecticut-style" of warm lobster drenched in melted butter). And Monday, after an epic bike ride around Brooklyn, I indulged in a truly seasonal feast: the rarest of lamb chops, rubbed with a little extra-virgin olive oil, a sprinkle of sea salt and black pepper, an inspired dash of cumin; minted quinoa with seared shallots; roasted artichoke hearts; and show-stealing spring asparagus. After that, we ate cheese. My friend and I dined picnic-style on the living room rug, sipping wine from tiny glasses while resting our heads on the seat of the couch, faces leaned to the evening breeze creeping in through the open window, the gauzy curtain generously giving way for our enjoyment.

Of course, I don't eat like this all the time. A typical week consists of a handful of truly indulgent meals, punctuated by seemingly austere ones. Breakfast is usually a smoothie or oatmeal with several cups of black tea, and lunch is almost always quinoa salad. I eat so much of the stuff I sometimes feel like it's all I talk about. Anyone who keeps up with me on Twitter knows that this grain is a staple, but I have yet to spend a lot of time here addressing what exactly I do with it. Sure, quinoa is fine on it's own, made sweet with a little milk and honey, or savory with finely chopped fresh herbs, olive oil and salt. But it's easy to make it into something a whole lot more. On a recent afternoon, I took my love of this complete protein to another level when I created a complete meal with it, a salad I fittingly deemed [gentrified] "Brooklyn" through and through.

I tweeted excitedly: "Eating a seriously rad 'Brooklyn' salad: red quinoa/roasted peppers/pickles/sausage tossed w/ ramp pesto/lemon/evoo. I feel triumphant." And I did. So triumphant, in fact, that I've recreated the flavor combination several times. The sausage -- be it real or the imitation kind -- with the pickles and roasted peppers evoke the satisfaction of a sandwich at a street fair, but the soft bits of quinoa and nibbles of crunchy carrot and celery scream healthy salad all the way. The best of both worlds? I added some chia seeds for health and texture, and seasoned it all to taste with fresh lemon, the hot oil from the sausage drippings and the last of my ramp pesto. Variations on this salad abound, and I encourage you to try your own and let me know the results.

Quinoa salad :: BK style

Ingredients

1/2 cup dry quinoa, cooked and cooled
1 large carrot, chopped
1 stalk celery, chopped
1 large roasted red pepper, chopped
1-2 tablespoons dry chia seed (optional)
2 tablespoons pesto, any variety
1-2 links Italian sausage, real or imitation, sliced into bite-sized pieces
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Sea salt, to taste

In a medium-sized skillet, heat extra-virgin olive oil over medium heat, add sausage and a pinch of salt. Cook until skins brown and juices start to release (4 to 6 minutes).

In large bowl, combine quinoa, carrots, celery, roasted peppers, pesto and chia seeds, mix well. Stir in hot sausage, any remaining oil and lemon juice.

Salt to taste.

Serve as is, or over a bed of leafy greens.

Serves 2-3.