Happy Monday! I had the whole weekend off, but I haven’t gotten called in yet today, so I just might have a 3-day weekend. Last week I was called in every day, so it’s been nice to get some stuff done in the last few days. Josh’s brother, girlfriend and our niece, Hannah, are coming to visit this week. We’ve been running around trying to get everything organized and clean. I accomplished a lot on the weekend including a bunch of cooking and homework! This morning I’ve already done a lot too. I woke up, had lemon and hot water, then made myself a energy-packed breakfast. I had 3 scrambled eggs and 2 pieces of toast with sliced avocado on top.
On Saturday I got my Mother-in-law to eat quinoa! I think this was my greatest accomplishment of the weekend and the best part is that she liked it. I cooked salmon on a cedar plank on the BBQ and served it with lemon and herb quinoa and sauteed spinach. It turned out absolutely amazing and was packed full of flavour and nutrients! Below is the recipe for the quinoa.
Lemon and Herb Quinoa1 cup uncooked quinoa 1 tbsp. olive or coconut oil 2 garlic cloves, minced 1 shallot, finely diced 2 tbsp. white wine 2 cups vegetable stock (I only had one cup, so I used water for the second one) 4 big slices of lemon zest 1 tbsp. lemon juice 1 tbsp. finely grated lemon zest 1 tbsp. each of chives and parsley (or herb of your choice) Sea salt and pepper to taste
- Sweat garlic, shallot and a little salt and pepper in pot with oil on medium heat until cooked (about 2 minutes). Add the quinoa and stir for 2 minutes to toast and coat in mixture . Add the white wine and let cook for a minute.
- Add the lemon zest and vegetable stock, then increase the heat until it begins to simmer. Turn the heat down to low and cover. Cook for 15 minutes.
- When done, stir in the lemon juice, zest, and herbs. Season to taste with sea salt and pepper.
I’m off to a Rypped class at the YMCA, so hope you enjoy the rest of your day!