But let's not talk about that. Let's talk about quinoa instead. Yes, let's.
Looks like the quinoa train isn't stopping anytime soon. This is not a bad thing.
Why, you ask? Because you can take some quinoa, mix it with simple ingredients and have something that is completely awesome town. Just like (snap your fingers) that!
And good reason for the quinoa train not to end.
Speaking of Emily...today is her birthday! Happy Birthday to you, sweet friend! Send her prayers and positive energy for a happy happy day!
Sooooooo. This is a dish that I made to go with the rack 'o ribs that I prepared for the Labor Day. I was trying to to balance out the fatty meat with a light side. It all went beautifully until Brandon surprised me with a chocolate bar.
Geeeeeze. Confession time tonight, eh?
What's next? Stick around. Maybe there will be something real juicy.
But probably not. Probably I'll just share a recipe with you.
That is all. Carry on.
Quinoa and Tomato Salad
adapted from WW Online
1 cup of uncooked quinoa
2 cups of grape tomatoes
1 tbl olive oil
1 tbl white wine vinegar
1/2 tsp salt
1/2 tsp black pepper
2 green onions, chopped
Put the quinoa in a fine mesh strainer. Place under cold water and rinse until the water runs clear. Drain well.
Place the rinsed quinoa in a medium sauce pan and cover with 2 cups of cold water. Bring to a boil over high heat, reduce down to low and simmer for about 15 minutes. Remove from heat and allow to sit for about 5 minutes.
Meanwhile, finely chop the tomatoes, reserving about 2 tbl of the juice. Combine the tomato juice, the oil, vinegar, salt, pepper and green onions. Stir well.
When quinoa has cooled, toss it with the tomato juice mixture and the chopped tomatoes.
Serving size 1 1/4 cup (makes about 4 servings)
Points plus 5