Today is beautiful and sunny, with temps in the low 70s - I think we can say with confidence that we have avoided any big snowfall and snow days this winter, and spring is getting closer. Thus, with the warm weather, I am very excited to start thinking about all the vegetables and herbs that are soon going to be in season! Good-bye soups and hello fresh salads!
One of our new favorite foods is quinoa ("keen-wah"), which is a tasty, semi-crunchy grain that cooks up like oats or rice, and is a terrific base for all kinds of salads. Best of all, quinoa is very high in protein; eating quinoa is a good way to get complete nutrition, especially if you are eating a vegetarian or vegan diet. (We're only 50% of the way there but always thinking about new ways to eat healthy and more plant-based.)
Here is what I concocted today: Stoplight Quinoa Salad, with tomatoes, corn, celery, garbanzos, cilantro, pumpkin seeds and homemade creamy curry dressing.
One of our new favorite foods is quinoa ("keen-wah"), which is a tasty, semi-crunchy grain that cooks up like oats or rice, and is a terrific base for all kinds of salads. Best of all, quinoa is very high in protein; eating quinoa is a good way to get complete nutrition, especially if you are eating a vegetarian or vegan diet. (We're only 50% of the way there but always thinking about new ways to eat healthy and more plant-based.)
Here is what I concocted today: Stoplight Quinoa Salad, with tomatoes, corn, celery, garbanzos, cilantro, pumpkin seeds and homemade creamy curry dressing.
Another ingredient that we have been having fun with this winter are dried figs. We have put them in granola bars, and this past weekend Jim got pumped up and made 2 recipes: homemade fig newtons (very good) and fig-walnut biscotti.
2 comments:
love the pics. We have a canon camera, but I have no earthly idea how to use it. Our pictures never seem to turn out half as well as the ones you have been posting lately.
awesome! and i think i may try out the quinoa recipe this week.
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