A Lovely Dinner
The cupboards are looking pretty bare and dinner has to happen early so it can be ready to eat when we get home from swim practice.
Monday, I decided we would just have something simple, yet healthful.
Monday, I decided we would just have something simple, yet healthful.
I made two loaves of whole wheat bread (okay, I lie, half whole wheat, half unbleached white flour)--which I did NOT inhale in under thirty minutes, shocking though that may seem--and a yummy Greek quinoa salad.
I made a double batch of quinoa and refrigerated it. When I got home, I put together the rest of the ingredients, added the quinoa, and dinner was served. Yum!
To prepare the quinoa:
Rinse and thoroughly dry two cups of uncooked quinoa. I spread mine out on a flour sack dishtowel to dry.
Add one T olive oil to a saucepan. Mince a shallot, and add it to the pan, sauteeing until softened. Add dried quinoa, stirring frequently, until it browns slightly. Add 3 1/4 cups chicken stock to the pot, cover, and cook around 20 minutes.
For the salad:
1 can chickpeas drained
2 green onions sliced thin (you could also use red onion here)
1 red bell pepper chopped
1 cuke chopped
1/2 pint cherry tomatoes, halved or quartered
8oz feta, crumbled
1/2 cup kalamata olives
1 t dried oregano
3T olive oil
1 T red wine vinegar
1/2 the cooked quinoa or, 1 cup dried quinoa prepared as above
Combine the first 10 ingredients. Add quinoa. Serve. :o)
I like to keep prepared quinoa on hand in the fridge for emergency dinner situations, or lunch. I typically have a meal plan for the week, but didn't for this week and am sort of winging it. Tonight we'll have what Lil calls "greenoa". I'll make a basil pesto and toss the quinoa with it with a little extra olive oil.
I find quinoa is very easy to work with. If I can make a traditional salad of something, I can make it a quinoa salad. :o)
**************************
Sparklies:
1. Line drying laundry.
2. Showers after a particularly sweaty workout.
3. Swim practice seems to be going well.
4. The skink that was hiding in the garage door yesterday.
5. Friends who put up with my crazy busy time of year. Thanks, guys!
No milestones.
To prepare the quinoa:
Rinse and thoroughly dry two cups of uncooked quinoa. I spread mine out on a flour sack dishtowel to dry.
Add one T olive oil to a saucepan. Mince a shallot, and add it to the pan, sauteeing until softened. Add dried quinoa, stirring frequently, until it browns slightly. Add 3 1/4 cups chicken stock to the pot, cover, and cook around 20 minutes.
For the salad:
1 can chickpeas drained
2 green onions sliced thin (you could also use red onion here)
1 red bell pepper chopped
1 cuke chopped
1/2 pint cherry tomatoes, halved or quartered
8oz feta, crumbled
1/2 cup kalamata olives
1 t dried oregano
3T olive oil
1 T red wine vinegar
1/2 the cooked quinoa or, 1 cup dried quinoa prepared as above
Combine the first 10 ingredients. Add quinoa. Serve. :o)
I like to keep prepared quinoa on hand in the fridge for emergency dinner situations, or lunch. I typically have a meal plan for the week, but didn't for this week and am sort of winging it. Tonight we'll have what Lil calls "greenoa". I'll make a basil pesto and toss the quinoa with it with a little extra olive oil.
I find quinoa is very easy to work with. If I can make a traditional salad of something, I can make it a quinoa salad. :o)
**************************
Sparklies:
1. Line drying laundry.
2. Showers after a particularly sweaty workout.
3. Swim practice seems to be going well.
4. The skink that was hiding in the garage door yesterday.
5. Friends who put up with my crazy busy time of year. Thanks, guys!
No milestones.
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