who.what.where?
summer has been so sweet. hot days and warms nights, lots of sun, ocean swims & surfs, visits with friends, and trips home to see our families. i have such an appreciation for these months and i want for them to last and last. here's a sweet little summer lunch i've been having- the quinoa salad is made of herbs and kale found in my little garden so i can pretty much make a rendition of it whenever i please.
oh&get sidetracked
summer time reads
check this cheery tasmanian cottage
no this ain't a purse it's a satchel
good music rec from my girl lucille sunday
want to try this with tofu
american history
making my way through this article on gwenyth paltrow & goop
i'm ready to visit portugal
gonna get alex the wake up print
holy moly
i miss hogwarts
beautiful botanical
say her name: nia wilson
the way to go
for garden quinoa
1 cup of quinoa cooked according to package directions and allowed to cool to room temperature
handful of parsley chopped
handful of dill chopped
handful of chives chopped
handful of cilantro chopped
4 leaves of red russian kale (or any variety)
1/4 cup sungold raisins
1/2 cup crumbled feta
juice of 1 lemon
1/4 cup of olive oil
2 big pinches of salt
in a large bowl combine quinoa, all of the herbs, kale, raisins, olive oil and lemon. toss a few times and season with salt. set aside.
for beet hummus
2 small baby red beets or 1 medium red beet boiled in salted water until easily pierced with a fork or pairing knife
1 can of chickpeas
1/4 cup of tahini
1 small clove of garlic
juice of 1 lemon
1/2 tsp cumin
2 big pinches of kosher salt
in the basin of a food processor combine beets, chickpeas, tahini, garlic, lemon, cumin and salt and process until smooth about 2 minutes. taste and adjust seasoning if necessary. scoop into a container and store in the fridge for up to 5 days.
now put it all together
place a spoonful of beet hummus on a plate, then a mound of quinoa salad, I served with some snap peas and crackers but you could use any fresh veggies or dipping vehicle- enjoy al fresco.
b