Happy Monday everybody! So, how was everyone’s first workday after “springing forward” this weekend? Any one else dragging as much as I was today? I learned from Chelsea via Twitter that today is the least productive work day of the whole year. I can believe that…I seriously felt drugged. Of course I’m sure it didn’t help that I stayed up past 1am blog reading! Oops!
Note to all my bloggy friends: I am soooo sorry I’ve gotten so behind in all of your posts! There is just not enough hours in the day, ya know? I hope to catch up a bit this weekend since I have Friday off and then I can use the weekend for more packing. Just know I love you all and wait for days when you get like 5 comments from me all at once as I play catch up!
Speaking of catching up…did anyone miss Carrie’s Staple Sunday post from yesterday? If you did, it’s ok, I give you full permission to go there now…I’ll wait!
Are you back? Was that not the most fantastic compilation of quinoa recipes ever? And did you notice, my Taste of Fall Quinoa Bowl made it in there too? I know! I didn’t even have time to prepare a speech or anything!
“Ahem! Um, I’d like to thank all the little quinoa seeds that made this spectacular dish possible…my favorite bamboo spoon for stirring the mix ever so gently…and my bargain bowl found at TJ Maxx for holding it in such a warm embrace as I savored each and every pumpkin coated bite!”
Don’t applaud…just throw money!
Hey, mama’s got a new house to pay for! 😉
After seeing the round-up of quin-wastic (you know you loved that) recipes, I knew lunch yesterday HAD to feature the star!
…featuring the ever dark and handsome sautéed Kale, flirty Goatcheese Crumbles, and of course, who could forget little Boy Walnut?
*Insert Movie Man voice*
“Coming this spring to a kitchen near you…
It was a day just like any other until G. Leaves (Kale) and Silky (Crumbles) are surprising overcome by a chef’s knife in broad daylight. What first appears as a horrible and devastating accident proves to be so much more as the two are introduced to they’re destiny for lunchtime greatness. Watch as the magic unfolds when one average produce-hailing green and a shy yet strong chevre come together with a cast of refrigerator misfits to take on the quest to stop hungry dead in its tracks!”
*This film is not yet rated.
Salmon & Quinoa Salad with Beet Puree: (serves 1)
- 1/4 cup red onions
- 1/2 cup cooked quinoa
- 1/2 cup canned salmon
- 2 tablespoons beetroot chutney (or you could simply use pureed beets)
- 1 large handful fresh kale leaves
- goat cheese
1. Saute red onions in a small skillet over medium-high heat until translucent.
2. Combine onions, quinoa, salmon, and chutney (or puree) in a small sauce pan over medium heat and heat through.
3. While the mix is heating, saute kale in 1/2 tablespoon olive oil.
4. Plate greens, then add salmon & quinoa salad, and top with crumbled goat cheese and walnuts.
The options are really unlimited with this recipe. I’m thinking dijon mustard with pine nuts or barbecue sauce with shredded cheese or nooch! But that my friends is a story for another day…
Nighty nighty punkins! 🙂