Gina had her first day of First grade this past Tuesday. She got to ride the bus, for the 2nd time, as she kept telling me, because she took it to see a play in kindergarten. She also kept telling us “I didn’t think 1st grade would be so short”. I guess in a 6 year old’s world that is a good thing. I believe Gina will be like me, I always loved school and looked forward to going back at the end of the summer.
Casey starts preschool this coming Tuesday so maybe end of next week I will post his picture. (I know you are holding your breath :) ).
And for your eating pleasure I have whipped up a quinoa salad. I believe I will name this one Summer Quinoa salad. The hubbs and I have been trying to cut down/out sugar in our diets, increase good carbs and protein. Quinoa is the only grain I believe that is full of protein, a super food as it has been labeled. It is easy to make, just like rice, it has texture of pastina (little pasta balls) cooked very aldente, and can soak up any flavor.
I have also been trying to go through my recipes and give gluten free ones to one of my best friends mother, who has arthritis, and has cut all gluten from her diet. Which as I can testify to does lesson the pain from arthritis. So Cindy, this one is for you!
- 1 cup uncooked quinoa
- 2 cups water/broth
- 1/2 to 1 cup of veggies of choice (meaning each veg was 1/2 to 1 cup)
- 1/4 cup olive oil
- 2-3 tbsp of balsamic vinegar
- S&P to taste
First rinse your quinoa (mine was organic from a local & cheap whole food type store). I read on line this is to take a bitter flavor it may have away.
Put 2 cups of broth/water in pot and add in rinsed quinoa, cover, bring to boil, then lower temp to simmer for 15 minutes or till all fluid is soaked up. (I used beef broth and added enough water to make 2 cups).
Once quinoa is cooked the rest is simple. Cut up whatever veggies you want. Today I used mini sweet peppers, cucumber, left over zucchini, and onion. I added in the left over basil/tomato salad from last night’s dinner (which had a balsamic vinaigrette on it). Then I added in a little more fresh tomato, basil, and parsley. A pinch of salt, few cracks of pepper, the olive oil, and finally the balsamic vinegar (Oh and some roasted garlic cloves I found in fridge too). Mixed it all together well.
I also added some feta cheese and chopped olives to my plate, but not to the salad as a whole seeing as I have a cheese and olive hating hubbs.
I am looking forward to see how much better it will be tomorrow. Tonight it was darn tasty!
Super easy to make. Enjoy!