MEMORIAL WEEKEND + A FAVORITE RECIPE
Right now the trees are in full bloom. The sun is shining and my heart is happy.
Oh and its a 3 day weekend so who couldn't be happy about that. Something about all this
sun after so much winter makes me want to bust out the bbq and some chilled salads, so I
felt like I had to share this recipe with you all. I shared it once before here, but I made a few
small changes and I think I have fallen in love with this salad all over again.
This recipe is amazing, one because its quick & easy, two because its just so fresh
and perfect for summer time.
You need:
1 cucumber
1 cup halved cherry tomatoes
3 green onions
2 tbs cilantro
1 can black beans
1 cup Quinoa
1 lime
2 tbs toasted sesame oil
Salt and Pepper to taste
Directions:
Mix together 2 tbs lime juice, 2 tsp lime zest, toasted sesame oil and salt & pepper.
Cook Quinoa, I chose to use my rice cooker which made this process very very easy.
You just cook it like you would white rice (2 cups water, 1 cup Quinoa). Also make sure to
rinse your Quinoa prior to cooking it (rinse about 3 times in a fine mesh strainer).
Once Quinoa is cooked, lay flat on a cookie sheet, place in a preheated oven (350 degrees)
and toast until golden. Stir occasionally.
Once Quinoa is toasted mix it in with the dressing until it soaks it all up. Then add
chopped veggies and chill in refrigerator The flavors only get better the longer it sits.
Happy Memorial Day Weekend!
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