I know, I can’t believe it either.
I didn’t think it would be this hard to get back into blogging. Baby steps, I guess.
Since my mom passed, I went back to work full time, we moved – it was a crazy month long process, I entered the third trimester in my pregnancy and my husband took a new job.
We’re still adjusting to our new normal, but I’m definitely back in the kitchen and it feels more comforting than ever.
To get myself back into the grove of things, I remade an old favorite. A recipe from my mom. I thought it was only appropriate.
Mom would make big batches of this every year we were in Hawaii and then during the summer time when we’d visit. Everyone loved it and the best part, it’s incredibly easy and adaptable.
I made a big batch so we would have extras for lunches and also enough to send home with my sister.
I put a little in a bowl for my son (he’s now 20 months) and he went through two helpings. Not only was I thrilled he was eating a healthy meal, but I felt like he got to experience a little piece of my mom in that moment.
My sister and I top ours with baked tofu (extra firm, olive oil, salt, pepper and a little garlic powder) and grilled chicken for my husband. It’s also perfect for those summer days or nights that are too hot to cook. We’ve had a lot of those recently. Really thrown off my menu planning, but nice when there’s a backup already in the fridge.
Thank you all for being patient with me while I’ve taken the time to get into our new routine, be a mom again and find our new normal. More to come on pregnancy, life and of course gluten-free recipes!
Quinoa and vegetable Salad
- 1 cup quinoa, uncooked
- 2 zucchini, quartered
- 2 bell peppers (red, yellow, orange), chopped small
- 1 cup cherry tomatoes – red/orange, halved
- 2 green onions, thinly sliced
- 1/2 cup (3.8 oz.) black olives, sliced
- 4 Tbsp olive oil
- 1 tsp garlic powder
- salt + pepper
- Optional – add baked tofu or chicken for protein
Place 1 cup uncooked quinoa and 1 3/4 cup water into a pot, sprinkle a little salt and bring to a boil. Reduce to low heat, cover and cook for 15-18 minutes.
Add the cut/chopped vegetables to a large bowl. Add quinoa, olive oil, garlic powder, and salt + pepper. Mix together and set aside, allowing all the ingredients to soak up the flavor.
For the taste test – if it’s too dry, add more olive oil. Add additional salt + pepper if needed.
Serve as is or top with tofu or chicken for extra protein.
Serve and enjoy!
*gluten-free *dairy-free *vegetarian
July 24 2014