After eating too many of these, I figured I needed to get some greens and grains into this sugar crashing body of mine.

I always find when I go back to greens, grains and beans, I begin to balance back out. Life’s been a bit crazy [to say the least], which means chocolate and ice cream see no boundaries. That happen to anyone else?

As you all know, it’s Easter Sunday this next weekend. A time when families get together, kids run around the yard gathering as many easter eggs as they can before their brother or sister beat them to it. The older you get, the more competitive it gets, right? Or was that just me? After the egg hunt, it’s opening all the treasures while the adults begin to dive into the beautiful brunch spread. My mom always made green beans, probably because it was the only vegetable my sister and I use to [still do] eat like candy. This year, I decided to mix things up with a little quinoa, orange dressing, and nuttiness from the almonds. If only I could actually share with my family or friends for that matter.

It’s been about 3 years since we’ve celebrated a holiday with family, except for Thanksgiving. My husband and I honor them all very causally now and have our own ways of celebrating, but it’s not the same. I miss my family, a lot. We’ve recently talked about moving back to Seattle to be near everyone – most, if not all our families are there. We’ll see what happens with the future move, but I have a feeling there’s a whole new adventure ahead of us. Whatever happens, I’m ready for it.

We weren’t going to do anything this Easter, but when we found out my sister would be around, we decided to get our act together and have our own little mini celebration. There likely won’t be an egg hunt, but there will be green beans and chocolate. Not together, that would be gross.

On a lighter note, I have a funny story for you.

It’s only funny looking back, but at the time I wanted to crawl into a hole.

Yesterday began with me showing up to an appointment, 1 week early. Honestly now, who does that? Since I was out, I decided to run to the grocery store. Shopping basket full, pulled out my wallet, no money. It probably would have helped if I grabbed the RIGHT WALLET. I kid you not, it continues. Completely distraught and embarrassed, I thought I’d go deposit a check and withdraw cash. Right, without a debit card, you need ID, which of course was with my credit cards, at home.

All I can say is thank goodness tomorrow is a new day.

Also makes for good leftovers or a picnic lunch

What are your Easter plans? Do you celebrate with a brunch or a dinner? Any special traditions?

Green Beans and Tricolor Quinoa

PRINT Recipe

Ingredients

• 1/2 cup tricolor quinoa – I buy it premixed from Trader Joe’s. You can mix white, red & black yourself or whichever combination you prefer.
• 2 cups fresh green beans, cut 1-2″ pieces
• 1/4 cup chopped almonds, toasted

Dressing

• 1 tablespoon olive oil
• 1 tablespoon lemon balsamic [or regular balsamic]
• 2 tablespoons orange juice
• 2 teaspoons of agave or honey
• pinch of salt

Directions

In a medium pot, bring 1 1/4 cup water [or chicken broth] and 1/2 cup quinoa to a boil. Reduce to a simmer and cover, 16-18 minutes. When all the water is absorbed, remove and fluff with a fork.

In a separate pot, steam or blanch green beans until crisp – I use a basket with use a couple inches of water. Bring to a boil, cover for about 3-5 minutes. You can also do this in a microwave. Remove and strain out the liquid.

Place cooked green beans into a large serving bowl, add cooked quinoa and toss together.

In a small bowl, whisk together olive oil, balsamic, orange juice, agave [or honey] and a pinch of salt. Set

Pour the dressing over the green bean and quinoa mixture and toss until everything is nicely mixed together.

Before serving, sprinkle with almonds. Enjoy!

Small portions – serves about 4

*gluten-free *vegetarian *dairy-free

Recipe inspired and adapted by Sprouted Kitchen

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