Day 249 Tropical Quinoa

Tropical Quinoa

1 Cup Quinoa
1 Cup Pomegranate Juice
1 Cup Cherry Juice
1/2 Cup Pineapple Chunks
1 Kiwi, peeled and chopped
3 Strawberries, sliced
1/3 Cup Almonds, chopped

1.  Bring the juices to a boil over high heat in a saucepan.

2.  Add quinoa, reduce heat and simmer.  Cover with a lid and simmer for 10 minutes.

3.  Add the fruits and nuts to serve.

Great for breakfast.

Soundtrack Willie Nelson and Merle Haggard - Django and Jimmie

Day 181 Quinoa, Kale and Beans

Quinoa, Kale and Beans

1 Can Aduki Beans, drained and rinsed
3 Cups Cooked Quinoa, from 1 cup dry
1 Bunch Kale, stems removed and sliced
2 Carrots, peeled and sliced
1/2 Cup Brazil Nuts, chopped
1/2 Cup Sunflower Seeds
1 Cup Stock

Dressing
Juice of 1 Orange
Juice of 1 Lemon
2 Cloves Garlic, minced
1 Pinch Salt
1 Pinch Cayenne
2 Tablespoons Chives, chopped

Dinosaur Kale

1.  Cook the kale and carrots in the stock until softened.  Add the beans and quinoa and heat through.

Kale and carrots simmering

2.  Whisk all the dressing ingredients together.  Add to the bean dish.  Add the nuts and seeds.  Mix well.

Dressing

Soundtrack - Best of Classic Reggae - Various Artists

Day 149 Japanese Quinoa Salad

Japanese Quinoa Salad

2 Cups Quinoa, cooked
1 Cup Frozen Endame, steamed
1 Cup Cucumber, diced
1/4 Cup Teriyaki Sauce
1 Lime, juiced
2 Cups Butter Lettuce
1Tablespoon Seaweed (use whatever variety you like best)

Lettuce and cucumber sprinkled with seaweed

1. Place lettuce in a bowl.  Add cucumber and sprinkle with seaweed.  Pour the juice over the top.

2.  Mix the quinoa and endame.  Add the teriyaki sauce and mix well.  Add to the lettuce salad.

Soundtrack Basia Bulat - Good Advice

Day 144 Green Quinoa Salad

Green Quinoa Salad

1 cup Quinoa, cooked
1 Cup Frozen Green Peas
1 Cup Sugar Snap Peas, trimmed and chopped
1 Cup Brussel Sprouts, halved
2 Celery Stalks, finely chopped
1/2 Cup Avocado, sliced
1/2 Lemon, juiced
2 Cups Butter Lettuce
Salt to taste

Ingredients

1. In a large pot add green vegetables and cover with water.  Boil until vegetables are bright green and softened.

2.  Layer lettuce in a bowl or plate.  Cover with quinoa, then green vegetables.  Dot with chunks of avocado.  Sprinkle with lemon juice.  Lightly salt.

Boiling green vegetables

Soundtrack Nettwerk:30 Years of Music - Various Artists

Addicted to Results 4/26miner

Breakfast started out pretty basic - oatmeal with banana and a little bit of maple syrup.

For lunch I did a mix of two different leftovers - the fettuccine alfredo and the  garlic harticot verts.

For dinner, we went out with friends to Aida Bistro in Columbia.  They have wine on tap and serve it in 3 and 5 oz glasses.  I started with a pomegrante martini and we given french baquette slices and olive oil.  For my first course I had a beet salad.  This was shaved beets and arugula.  It also have goat cheese that was not listed on the menu so I had to pick the cheese out of the salad.  My first glass of wine was a gewurtaminer.
I forgot to take a pic of the salad.  The next course was a duo of spreads.  One was the black truffle hummus and the other was a dill cheese spread.  I gave the cheese spread to the table.  I was I had thought to ask for 2 hummus servings instead.  The hummus was nice, but not as rich as I was used to.  Also, I could not  taste the black truffle.

Hummus an crackers

The main course was a quinoa and black bean casserole with corn and a tomato sauce.  Tommy ordered a bottle of Argyle sparkling for the table.

There was nothing on the dessert menu I could eat. I decided to go with a chocolate martini.  It was good, but the chocolate sauce appeared to be a chocolate cream sauce instead.  It was good and looks really  nice in the picture.

Chocolate Martini