Bring on this beautiful spring weather! First off, I’m so excited to be starting this blog and the opportunity to share some of my favorite things.
Today I’m going to be sharing picnic locations and how to pack a perfect picnic. Nothing is better than enjoying the fresh air and eating good food with friends. This is one thing that Paul and I have grown to love and we find every opportunity to take our meals outdoors…
Here are our top 10 favorite locations to take a picnic to in Columbia, South Carolina:
The Horseshoe at USC
Harbison Forest (take your bikes and pack some sandwiches in a backpack!)
The Columbia River Walk
Any of the parks in Historic Earlwood
The Lake Murray Dam
Dreher Island State Park
On top of Horizon Parking Garage (*personal favorite!)
My own backyard
Of course, theses are locations where we both live, but some general options are any parks, along rivers, a random field, and even your front porch. The key is to be creative and think out of the box! Where do you like to picnic?
So now that you’re thinking about where your picnic location is, what’s good to bring along on a picnic?
For a perfect picnic, I bring:
Picnic blanket or something to lay down to keep area clean (I highly recommend this one )
Bag or basket to stow everything in (if you want a basket, Paul got me this one for Christmas and its wonderful!)
Utensils, plates, water bottle, or if its evening and romantic…wine and wine glasses (dont forget a wine opener!)
Food packed in Tupperware
Ambiance (candles, pandora and a wireless speaker, and someone special to share it with)
Often times I find that its easy to take one dish meals on picnics because otherwise its too difficult to lug everything around. But with one dish meals, you only need…one dish!
Here’s my most recent perfect picnic one-dish meal…enjoy!
Bring me the Islands Quinoa Salad:
Makes 4 servings
1 c. quinoa
1 can diced tomatoes
1 can black beans
1 jalapeno pepper finely diced
1/2 c. red onion diced
5 roma tomatoes
1/2 c. cilantro chopped
Add quinoa, diced tomatoes, beans, jalapeño, and 1 cup of water and a pinch of salt to a stovetop pot and allow to come to a boil. Cover and reduce heat and simmer for 20 minutes or until quinoa is cooked and water is mostly gone. In the meantime, chop up mango, tomatoes, red onion, and cilantro and mix well in a bowl. Squeeze lime juice over top. Dice up avocado as well. Once quinoa is done, begin to layer your tupperwares. I like to begin with a bed of spring mix and then top with quinoa, mango salsa, and avocado.
Enjoy and happy picnicking!