Great meals made easy!
Fall is my favorite time of year. I look forward to the cool temperatures, the beautiful colors, the crunching sound when you walk on fallen leaves, the warmth of cozy sweaters, and delicious, hearty meals. Salads never come to mind in my vision of fall. After the last tomato drops from the vine, I usually think of salad season as being over. Then I found this recipe.
Quinoa, considered the perfect grain, has become my go-to ingredient. It’s protein- packed and when mixed with other fall flavors, it makes a hearty, satisfying side dish (or lunch), that is as colorful as the season.
This recipe is an adaptation of one of the “Blue Zone” recipes we are hearing more and more about. The Blue Zones are areas all over the world where people live to be 100+, and their diet seems to be the primary reason they have such longevity.
This recipe makes a lot, so if you don’t like leftovers, cut it in half.
*Or, bring 3 cups of water to a boil in a saucepan, then add quinoa. Reduce heat, cover and simmer until the water has been absorbed; about 12 minutes.