He was standing beside the taxi. In one hand he held his suitcase, in the other, he held my waist. Tears were streaming down my cheeks as I coarsely said goodbye. “I want to be your husband one day!” he said as he wiped the salt water from my cheeks. He looked torn, neither of us wanted him to go. Lifting my chin to his, he delicately kissed my lips before entering the cab. I stood on the footpath watching as the car disappeared down the street. I was alone, again.
Since we have been together, our relationship has been a roller-coaster of ambiguity. It goes hand-in-hand being in love with a foreigner. In total, we have been apart for more than a year, but it doesn’t get any easier. We thought being in Australia would be simpler for us to be together. Perhaps that would have been true, but he found work in the remote Australian outback. Out of the year, we will only see one another for a total of six months.
Hugging my sides, I returned to the house and nursed my misery over a pot of herbal tea. It occurred to me, with my partner’s absence I had complete freedom to do anything I wished.
When you suddenly have the time to do anything, either two things happen. The first is that you can waste the opportunity completely on empty pursuits. Or with the overwhelming pressure to be more productive, you overfill your calendar with appointments. There is something very necessary in finding a balance between the two.
Perhaps it is my ‘inner child’ but I initially felt a sense of mischief. I slept in the middle of the bed, savoring the feel of the linen on my skin. I wore his socks while dancing to my favorite music and I went to a ball on a “school night”. To find balance, I made the choice to make the most from our time apart. I made a commitment to become the best version of myself. To broaden my knowledge I started a small course on photography. I made new friends, I created a regular exercise regime, and I prepared wholesome meals; this quinoa salad bowl is one of them.
The quinoa, fresh watercress, and lightly blanched asparagus are devoured with a delightful crunch. Although the dish is utterly delicious on its own, two lovers steal the show; spring peas and mint dance softly on the palate, and the creaminess from the feta creates balance with the subtle tones of cumin lingering in the almond dukkah.
It’s seasonal, wholesome and it leaves you feeling satisfied.
There is something delicious about creating an intention. Whether it’s to eat healthier, to explore your passions or to simply make time to cherish yourself. What would you do with a month to yourself?
- 1/2 cup almonds
- 1/4 cup sesame seeds
- 1/2 tablespoon coriander seeds
- 1 tablespoons ground cumin
- 1/2 teaspoon peppercorns
- 1/2 teaspoon sea salt flakes
- 1/2 teaspoon chilli flakes
- 1 cup quinoa, rinsed
- 2 bunches of asparagus, chopped in half.
- 1 cup of spring peas
- 2 avocados, mashed with a fork
- 1 bunch of watercress or spinach, rinsed
- 200g sheep / goat's milk feta, cut into 1cm squares
- 1 cup mint, rinsed
- 1 lemon, quartered
- 4 eggs, poached (optional)
- Preheat the oven to 180 degrees celsius. On a baking tray, roast the almonds, sesame seeds, coriander seeds and ground cumin for 5 minutes or until golden brown and fragrant. Once roasted, remove the baking tray from the oven and allow the nuts and seeds to cool.
- Meanwhile, in a saucepan over a medium heat, bring two cups of water to the boil. Add the quinoa and cook for 20 minutes, or until al dente.
- Bring a separate saucepan filled with water to the boil over a medium heat. Once the water is boiling, blanch the asparagus and spring peas until bright green for 2 minutes. Allow the asparagus and spring peas to cool in a bowl of cold water.
- Add the roasted almonds, sesame seeds, coriander seeds and ground cumin to the peppercorns, sea salt flakes and chilli flakes. Pulse in a food processor or blender until coarsely chopped. Put aside while you prepare the salad.
- In four bowls, divide the watercress or spinach, quinoa, asparagus, peas, mashed avocado and feta. Sprinkle with the almond dukkah and serve with a squeeze of a lemon and poached egg, if desired. Bon Appétite 🙂
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
Veeyah says
I am you, in a way. I’m in love with my own foreigner as well, and we live apart. He in Australia, I in the Philippines. Although he visits me regularly, there are times when it gets so hard and all… Look what you made me do, haha. My eyes are getting blurry!
What I love though is after something personal you go ahead and show me how to make my next meal! Haha. I’m a huge fan of Quinoa, so I’m glad here’s an additional recipe to make my meals extra livelier.
And yes, being alone does bring out a little naughtiness in me too! 🙂
Kylie (Author) says
Oh gosh! We have so much more in common than I originally thought! Where is he based, Sydney? 🙂
I know at times being apart can be difficult, but in a way, I’m grateful for the experience. It’s forced us not to take one another for granted and to be more creative in our method of communication. What helps you get through the difficult times? 🙂 x
I really hope you enjoy the recipe!
Veeyah says
Hear, hear! Hehehe. The beau and I normally skype or call each other when we’re free, haha. I love hearing his voice – it really calms me no matter the situation. 🙂 He’s based in Sydney.
I tried this recipe last December!!! I had more Quinoa left than I thought I’d consume (I got it shipped from the UK) and as expected, it tasted amazing. 🙂
Kylie (Author) says
I’m so happy to hear that you and your partner found a way! I think skype is a life-saver for relationships! 🙂
I’m also so happy to hear that the recipe was a success! If you have any tips / improvements, I would love to hear them! 😀
Robert Lee says
Absence makes the heart grow fonder, Kylie. But you have the right idea. Get yourself in activities that make you happy. You know, the ones that other couples could only wish for. So looking from a positive point of view, there’s so much you can do that others simply could not.
I love how you write. As a matter of fact, I can’t decide what this post is. But this much I know, be it a post about a relationship, or a food recipe, either way, it is excellent. But you did more than that, you combined both into one. I say that is an example of creativity to the highest order.
Now having said that I am sure your creative mind has you covered during the times he is away.
Kylie (Author) says
Thank you so much for your kind words Robert, it’s always such a pleasure to read your supportive and encouraging words. They always make my day! 🙂
I would like to think all experiences can be linked with a meal.
Teresa says
I should try this! I like asparagus. I love avocado. I have yet to try the other ingredients, but it looks promising. 🙂
Kylie (Author) says
It’s very fresh, I would recommend trying it on a day that is warm. I would love to know how it goes! 🙂
Derick-Beth says
This recipe looks delish! It must be really healthy too! I love asparagus, I could eat it every day if I could. It’s too bad that the supply here is very scarce. On the other hand, I’m not a fan of avocado. But this recipe sounds great to try! 🙂
Berlin says
I love both the recipe and the love story. I am not so sure if I could it a ‘love story’, but I enjoyed how you were able to write about him.
I could imagine reading your name in one of the books displayed in a bookstore.
This post reminds me so much of “The School of Essential Ingredients” by Erica Bauermeister. She is one food writer I truly admire.
Kylie (Author) says
Haha! Thank you so much for your encouragement Berlin! I’ll tell you what, if I ever do publish a book I’ll sign a copy and send it straight to you as a gift! 🙂
It is interesting though, I had never heard of Erica Bauermeister. I will send some time reading up on her. Thank you so much for sharing! 🙂
Indrani says
I too was wondering … relationship post or food post… but then heart and stomach goes together 🙂
I can understand the separation pangs. 🙂
Kylie (Author) says
My thoughts exactly! 🙂
Alyssa tuangco says
Long distance relationships are really the hardest, I myself have separation anxiety and it’s hard to be apart from a loved one. But given a month by myself I think I would sob haha! but I need to be productive and continue with my routines.
Anyway, the photos are STUNNING!!!!! Did you take them? Wow!!!! As in wow I love the flat-lay and placements 🙂
Kylie (Author) says
Thank you so much for your comment! Having separation anxiety must be terrible! On occasion, I have regular anxiety so I sympathize completely.
I guess there is no other alternative than to make the most of the time.
Thank you so much for your kind words, yes I did take the photographs! 🙂
Amanda says
Long distance relationships can be really really hard. You have to make the most of each second together so everything can seem frantic when you’re together. But I believe if something is meant to be then it will be. Hopefully, this is meant to be for you.
The salad you made looks so tasty. It’s nice to incorporate food into memories.
Kylie (Author) says
Thank you for your comment and kind words! That is so true! We found that on his last rotation! It was like a whirlwind that didn’t stop for a second!
I believe every memory should be linked with a dish. 🙂
Laura H says
I love that this post combines different things!
You have a unique way of writing and that is great! I love your recipe as I am obsessed with avocados at the moment. It looks really yummy and your photos are amazing!
Kylie (Author) says
Thank you so much for stopping by and for your encouraging words! 🙂
Stargazer says
I am not in love with a foreigner, but I am currently in a long distance relationship. That does count, right?
I know that feeling when distance is the only thing that keeps you from being able to hold him. But I do think that it makes the relationship more exciting at the same time. And when it is time for you to meet again, you’ll max out your time together!
Kylie (Author) says
Of course, it counts! Regardless if your love is a foreigner or not, distance is distance.
Thank you so much for your supportive words! 🙂
Adel says
Hi Kylie! I’m happy to have stumbled upon your page. Your photography is really stunning. I’d like to just browse some more of your food photos and I would like to know more tips on how you do that. I’m just amazed on your photos alone.
About your story, I’m refreshed with your way of story-telling. It made me reflect on how I’ve made myself productive during those times when I’m also coping with long distance relationship. Now, you just made me want to try to create your avocado salad. 🙂
Kylie (Author) says
Hi Adel, thank you so much for your sweet comment! Is there something specific area on food photography you would like me to touch on? I would happily put a post together! 🙂
I hope you enjoy the salad! I would love to hear how it goes for you! 🙂
Johna says
YUMMMM! I’ve been looking for healthy food alternatives lately. Quinoa and Asparagus are really really expensive here in the Philippines but if I had the chance I would definitely give this recipe a try.
Kylie (Author) says
You could perhaps replace the Quinoa with brown rice, nothing could ever substitute asparagus though! 😉
I would love to hear how the recipe goes for you! 🙂
Jerny says
Longing for someone is a tough call. But you are one tough girl! I want to travel and work overseas if I got the chance. But when I talk about this with her, she looks sad. I know why though, but it will be an opportunity for the future.
Anyway, I love this post, Kylie! You’re right about being and making the best version of yourself while he is away. It’s win-win. You know he’ll always be there to support and love you, and you can still do the things you would want. Keep it up!
Kylie (Author) says
Hi Jerny, thank you so much for your encouraging words.
Is there a way perhaps you could compromise? Who knows, she could even go with you? I hope everything works out, I would love to hear where your travels take you! 🙂
Maaya Legaspi says
This is verryyyyyyy healthy and delicious at the same time. I would love to try this recipe but I’m afraid we don’t have an oven. Is there any alternative I can use to replace the oven part?
Quinoa is quite expensive from where I live but I don’t mind spending some more bucks just to try this recipe. It’s very timely as I am trying to go back to my healthy routine next year. 🙂
Kylie (Author) says
I’m glad the recipe will fit into your yearly resolution! You can toast the nuts on a medium heat on a frying pan, just stir frequently until they are fragrant! You could also substitute the quinoa with brown rice?
I hope the recipe goes well! I would love to know how it goes! 🙂
Me-An Clemente says
I love how you injected your own personal story into the post and related it to the recipe that you’re doing. Quinoa isn’t readily available to us and it isn’t typically eaten here in our country, but I would love to try it.
Anyway, I’ve also experienced being away from my boyfriend too before, but it was just over a month.
I learned that in the several times we were apart, distance is little compared to how much he meant to me. So, yes, I might as well make myself happy while he’s far, so when we’re together again, I can share with him all the happiness I’ve accumulated!
Ariel says
Wow, I thought I was reading a novel with such a well-written article that comes with a heavy emotion that you have conveyed in your words.
Very personal that you got my attention and then it suddenly turned to a luscious meal. This is really awesome!
Fenrile says
I love salads, this one looks so yummy!
I always enjoy different types of salad with a glass of red wine during summer for a good meal. I don’t know this one and usually, I just eat the basic Mediterranean ones! I’ll definitely write this recipe down and try it next summer in France when it’s hot!
Kylie (Author) says
It is delicious and surprisingly filling!
What region of France are you from? I hope the recipe goes well, I would love to hear how it turns out! 🙂
Jared's Mum says
With a month all to myself? I would probably read all the books that lie untouched on my shelves and eat as much fruits and veggies that I can get my hands on! This salad looks mouth-watering.
I have not tried quinoa before and I am truly intrigued about its taste. I will try to get some on my next grocery run.
Kylie (Author) says
It’s quite a unique flavor.
To cook it, it’s 1 cup quinoa, two cups vegetable stock. Cook on the stove for approximately 20 minutes!
Good Luck! 🙂
Kris says
I love the diversion of loneliness to something very beneficial. To be a better person that you can be. This is something that is very nice to revisit once in a while.
I tried to go back to the title after reading the first paragraph..haha! I thought I was reading the wrong post.. you’re not just taking great photos, you know how to deliver and connect an emotion to it. 🙂
Kylie (Author) says
Haha! I’m sorry if it was a little misleading. I wanted to try something a little different rather than “salad blah blah”.. 😉
I’m glad you enjoyed the post!
Sara Fergie says
Wow! The first photo got me drooling instantly. It looks like a very yummy dish, and healthy too!
I will try this at home when I get all the ingredients. Thank you for the recipe!
Kylie (Author) says
I hope you enjoy the meal and I would love to hear if the recipe is a success! 🙂
Kcalpesh Ajugia says
Wow, I’ve never come across an article that changed gears so smoothly. I didn’t realize when you switched from one genre to another 🙂 I really admire your skills.
Sesame seeds, coriander seeds, peppercorns…. I’d love this salad, minus the eggs (being a vegetarian). This is a wonderful combination and looks pretty easy to cook. I’ll definitely try this.
Could you share a tip on how you got that beautiful looking roughly painted wooden background?
Kylie (Author) says
Thank you so much for your kind words! 🙂
The wooden background is literally some old stairs from a beach. I bought them from the demolition yard for $3. 🙂
Kcalpesh Ajugia says
It looks really great for food photography. I have been meaning to make something like that but just didn’t know where to begin…. thanks.
Kylie (Author) says
My pleasure. My advice would be to just practice with anything you can get a hold of and experiment. Enjoy the process 🙂
Zwitsy says
I don’t know some of these ingredients, but it looks delish. I also haven’t tried using almonds in a salad yet so I am quite excited to give it a try.
I love how you present the recipe, you have very nice photography!
Berlin says
I find this story and the dish very common. I am right. I have read about this before and I am going to tell you again- I just love how to were able to narrate this story. I hope you were able to see each other again last Christmas or perhaps rekindled your love this new year. I only wish the best for you.
Mirriam says
That introduction does not have anything to do with food but, damn, it works!
It’s sad to hear that you and your partner are apart but I’m glad to know that you make yourself busy. Without that productive schedule, you might not have this awesome quinoa recipe. I love how the taste of cumin lingers. The dish is very western with a Mediterranean touch. I’ll give this one a try.
Erica says
I’ve always loved quinoa! This recipe has all my favorite ingredients for a salad, but I have never tried almond dukkah.
It seems like a very healthy option for me! Thank you for sharing this yummy and healthy recipe!
Sabine says
Yes yes yes! I love quinoa and I love asparagus. This must be yummy! It looks so great and healthy, I can’t wait to try it.
xo sabine
Angelie says
This dish looks amazing! I bet it tastes amazing too! Please don’t laugh at me but I have never really tried Quinoa before.
I want to give it a try because I’ve heard so many health benefits it offers, however, it is just too darn expensive! 🙁