Spring is here, and that means summer’s racing toward us, and so is pool season.

Even though just like with Christmas and New Year’s, how does summer surprise me, without fail, every year?

At the risk of being vulnerable for a minute, food and I have a complicated relationship. Of course, it’s improved since my thyroid medication dosage has been figured out, but even then, I’m still weird about the foods I eat.

I still crave chocolate milk powder (thanks, Mom) but don’t eat it, love love love Nutella but don’t eat that, and adore decaf iced lattes with almond milk and a flavor.

The one latte I’m a sucker for is a chai, something I started drinking in college and never regretted. Instead of using half and half or even whole milk, I opt for almond milk.

I do drink my lattes regularly, especially when I know I have to spend a day proofing pages or working on a special section.

Over the last decade or so, I’ve worked on how I approach food planning. Through this journey, I’ve discovered I can eat the same thing for days on end, but I also need to sort of trick myself into thinking something is delicious and unhealthy, but it’s actually halfway decent.

It’s like when I wanted to increase my water intake, I got a fancy water bottle. A year or two later, I was bored with that water bottle, so I bought another fancy one.

Now I am “that” millennial who checks off a lot of the stereotypical boxes for being “basic”:

• Name: Ashley.

• Weekend ventures: Farmers markets, usually.

• Outwear if chilly: Puffy vest.

• Footwear if chilly: Ugg boots.

• Footwear if warm weather: Birkenstocks.

• Drink receptacle: Thermos-style mug.

Another way to tell I’m a little more basic most days is the food trends I gladly indulge in.

About a year or so ago, I was at some cafe and ordered a quinoa (keen-wah) salad of sorts to go. After I guzzled it the next day for work, I figured I could make a copycat recipe at home, which I did and I have to say, it’s one of those kinds that I think what I make at home is better than what I’ll find out in the wild.

Another great thing about this “salad” is that if you want to keep from snacking and have energy, but also love lots of flavor, this is great.

I love having this as a side to grilled chicken, or sometimes I’ll grill chicken and chop it up to add into the salad.

No matter what, you won’t fail.

If you don’t know much about quinoa, it’s loaded with fiber and high in protein. I wouldn’t say it has much taste, but that’s where adding a bunch of vegetables into the mix gets fun. Sometimes I’ll add a green pepper for a little extra snap.

My favorite part about this dish is that it’s gluten-free.

To steer clear of other gluten, like the dressing, sometimes I’ll just throw in some oil and vinegar.

Let’s get ready for summer because I plan on you inviting me to a pool party or two. I’ll bring this salad.

Enjoy!

Quinoa salad

Ingredients

1 cup uncooked quinoa

1 Roma tomato, chopped

1 can black olives, or olives of your choice, chopped

½ cucumber, diced

About half of a small red onion, diced

About a handful of feta cheese

A couple tablespoons of Greek salad dressing (I prefer Ken’s Simply Vinaigrette when I’m hastily making this)

Substitute for dressing

Ingredients

Olive oil

Red wine vinegar

Pinch of salt and pepper

Directions

Cook quinoa according to package directions

Once cooked, let cool for at least 15 minutes.

In a bowl, mix ingredients.

Let sit for about 10 minutes before serving.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.