Friday, October 7, 2011

Quinoa and Sunflower Green Salad

Happy Thanksgiving Weekend! 

What are your plans for this sunny weekend?  Phil, Jane and I are going to Chudleigh's Apple Farm on Saturday, Sunday we're having dinner with my family, and Monday dinner with Phil's family.  The best part of the weekend is my sister and her kids are in town!  Family dinners always remind me of when it used to be just the five of us since all our relatives are overseas, but now we have expanded to a whopping 15!!

The past week Phil and I have been eating a little lighter since this weekend we'll be eating not so light.


1 Cup of Quinoa
1 Bunch of Sunflowers Greens
1/2 Cup of Goats Cheese
1 Cup of Cherry tomatoes, halved
1/4 cup of Basil, shredded
1 Lemon, squeezed
1 Tbs of Extra Virgin Olive oil

For the Quinoa:

Using a fine mesh strainer, rinse the Quinoa and transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired.  Bring to a boil, cover with tight fitting lid and turn the heat down to simmer.  Let cook for 15 minutes.  Remove Quinoa from the heat and let sit for 5 minutes with the lid on.  Fluff with a fork.  Add all ingredients and combine. 

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