summer quinoa salad with avocado and spinach

I don’t know about you guys, but when my husband and I are both hungry we tend to get a little crabby (ok…really crabby).  So we made up a rule that until we eat, we cannot talk to each other.  This little rule has changed our marriage 🙂  We don’t get into petty arguments over nothing anymore!  It’s actually really funny to think about, but it’s the truth.

All of that to say – this salad takes a little bit of time to make, so just make a snack to eat while you are making it so a UFC fight doesn’t break out in your kitchen 🙂   I found this delicious recipe off of pinterest (obsessed with that).  It is so refreshing with all of it’s natural ingredients.  Enjoy!

ingredients:

Salad
1/2 c. dry quinoa (I used Basil and Rosemary Quinoa and it was amazing).
2 c. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. cherry tomatoes cut in half
2 avocados diced
2 c. spinach
1 bunch cilantro
1/4 c. onion
2 small cloves garlic

Dressing
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper

directions:

Soak the quinoa in a pot in the veggie broth for about 15 minutes. Then, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir occasionally and cook quinoa for about 20-25 minutes just until the liquid absorbs, so there is just a small amount of liquid left in the pot. Remove from heat and set aside.

In your food processor, put your spinach and cilantro in and pulse until finely chopped. Pour into a large bowl. Then add your onion and garlic into food processor and pulse until finely chopped. Add to the cilantro mixture. Toss the garbonzo beans into the cilantro mixture until coated. When the quinoa is cooled, pour into the salad mixture.

Separately, add all ingredients for the dressing in a bowl and whisk until well blended. Then pour over the salad and toss. Finally, add the avocado and tomatoes and toss.

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down on the farm

Harper is sick for the first time this week with an ear infection. I never knew how hard it would be to watch your baby be in pain. Despite the infection, she is still the happiest baby…of course. I know when I’m not feeling well being inside helps only to a certain point, and then I am itching to get out into the fresh air. Lucky for us, we live just down the street from the cutest farmstead, Deanna Rose. My sister and her girl came with us – we had such a great time feeding the billy goats, petting the horses, and just being outside.

There is something healing in what God has given us in nature.

sweet potato black bean burger

During lent of last year, my husband and I did the Daniel Fast which was an amazing growing experience for us. This Sweet Potato Black Bean Burger from the Ultimate Guide to the Daniel Fast was one of our favorites during the fast and it is now one of our go-to meals. Often, I fix them when guests are over or in town and everyone enjoys them, including those who claim to not like sweet potatoes (or they are good at pretending!) Also, because it calls for sweet potatoes, I often fix several extra and have mashed sweet potatoes on the side (fix like regular mashed potatoes, add almond milk and pumpkin spice seasoning to taste).

ingredients:

Burgers
1 can black beans, rinsed and drained (15 oz)
1 cup mashed cooked sweet potatoes (approx. 1 large sweet potato)
¼ cup oat flour* (see note below)
½ tablespoon dried parsley
¼ teaspoon chipotle chili pepper seasoning
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper

Toppings
avocado, sliced
whole wheat thin buns

directions:

  1. Preheat oven to broil setting.
  2. Cook sweet potatoes. Bring pot of water to a boil. Add cubed sweet potato chunks. Remove from water when soft (when you can easily stick a fork through them). Drain and smash.
  3. Smash half of the beans with a fork. Add mashed sweet pototoes along with all other burger ingredients to a food processor. Process until it resembles dough texture.
  4. Scoop out 1/3 cup of bean mixture and place on 17″ baking sheet that has been rubbed with olive oil. Flatten and shape into a patty. Repeat for all burgers. Makes 6-8, depending on how thick you want them.
  5. Broil 7-8 minutes or until golden brown. Flip burgers and broil 2-3 more minutes.
  6. Serve on whole weheat thin buns with sliced avocado on top.

notes:
• To make your own oat flour, place rolled-oats in a food processor or blender and process until fine (1-cup old-fashioned oats yields 3/4 cup ground oats).
• The burger is just as good without the bun – I think I might actually enjoy it better that way.