Monday, August 6, 2012

Quinoa with peanuts, roasted beets, grilled chicken skewer, and...

summer salad with flowers

Yes, somewhat of a hodgepodge of flavors but it was good.  The girls and I spent the day swimming so cooking out was perfect on this summer day.  We got chicken skewers from New Seasons's Market to cook out; we also had beets left.  So perfect side, quiona with a twist and a summery salad.  For the salad I used not - honestly - mixed greens but 1/2 a head of red leaf lettuce, a tomato, and a lemon cucumber with my own dressing.  For a special twist, I added Nastrium flower pedals - remember the flower pots we planted for Mia Rosies' birthday ;) - which are not just beautiful, but also quite tasty.  I usually like to serve quinoa as a salad - but today it was the perfect "warm" side.

Quiona with roasted peanuts
1 C         quiona
1-1/2 C   water
1 pinch of salt
1-2 Tbls  chopped parsley
1/4 lime squezzed
1/4 - 1/2 C peanuts

1. put quiona, water, and pinch of salt into a pot and bring - without lid - to a boil.  When it is boiling
2. put on lid, and leave at a slow simmer.  It should be done within 15 minutes.
3. roast peanuts in a pan - careful not to burn them - while quiona is cooking
4. fluff quinoa.  Add parsley, roasted peanuts, lime juice. Adjust salt and add - if you like - pepper


Related Posts Plugin for WordPress, Blogger...