Yikes – I’m getting bad at these quick posts! But I had to share this for Meatless Monday!!
** Did you know TODAY is the first Official Vancouver Meatless Monday !! The city of Vancouver declared June 10th the first Meatless Monday, making it the first Canadian City to Embrace the movement! **
We had an awesome weekend – we went to a friends wedding yesterday! It was Amazing – at a brand new barn that was gorgeous. Seriously – you know those weddings you see on youtube? with the dancing and singing down the aisle? Well – they had that.
The bride is an actress, and of course all of her friends are crazy talented. They began with the bridesmaids singing on the balcony above the wedding ceremony, then walking down the stairs singing and dancing up the aisle – then singing when the bride came down the stairs. It was so awesome. I think I’ve said awesome like 5 times already, but it really was. I’ve never been to a wedding with that before! I joked to our friends sitting next to us if any of them could sing, so we could do that at our wedding! haha – unfortunately they said no.
They had tons of singers, and guitar players so the entertainment was good – they even had a friend sing the song for their first dance. It was a really beautiful day, lots of special details. We had lots of fun playing giant Jenga – it got serious with drinks on the line. Unfortunately, Adam was the one who made it fall and so we had to buy the drinks haha.
We stole the attention of one of their photographers – he was pretty invested in the game and didn’t want to leave.
I made this quinoa last week, it has tricolour quinoa, as well as tricolour veggies (red peppers, orange peppers, purple onions, cherry tomatoes.) It’s great as a side dish, or a warm quinoa bowl on its own. It’s also yummy cold, as next day lunch leftovers.
We also ate it with turkey sausages, or sub tofurkey 😉
Tricolour Quinoa Salad
Ingredients:
- 2 cups tricolour quinoa (can also use regular quinoa)
- 2 red peppers, chopped
- 2 orange peppers, chopped
- cherry tomatoes, sliced in half
- 1 medium red onion, diced
- 2 cloves garlic, diced
- 1/2 cup pine nuts
- goat cheese
Directions:
Cook quinoa: add 2 cups water for every 1 cup of quinoa (for this you’ll need 4 cups water, 2 cups quinoa.) Rinse and drain quinoa. Add to medium pot, bring to bowl and then turn down and cover. Cook on low for 15 minutes.
While Quinoa is cooking, heat pan on medium, add 1 tbs olive oil. Add garlic, saute for a minute. Add chopped peppers, onions and cherry tomatoes. Allow to cook for 20 minutes, until cooked throughout, peppers should be soft, and tomatoes should be roasted.
Once quinoa is finished, transfer to serving bowl – Top with veggies. Return pan to the stove, and add the pine nuts. Roast on medium for 5 minutes until fragrant and toasted on both sides.
Mix veggies and quinoa together, top with crumbled goat cheese and pine nuts. Serve hot, or cold.
No Comments