I’m pretty sure this summer is getting the best of me. You might recall me saying that I took 10 days off at the beginning of this month. During this time, I stayed away from the computer – and the kitchen – as much as possible. That’s not to say that I didn’t cook. I did, but I tried to keep the recipes low key. (Like this easy quinoa salad)
Or, if I was going to do something complex, I made sure it was fun! (Like the amazing popped quinoa chocolate bars that I’m going to be adding to my quinoa cookbook! I’m pretty sure I could market those babies!)
Anyways, although the time away should have left me refreshed I must confess that I’m having a very difficult time getting back into the groove of things. I certainly am not in need of a vacation from my vacation because during this time I did very little. I think after years of not taking it easy (as in almost 7), perhaps I enjoyed my down time a bit too much.
Either way, I apologize if my posts have been a bit sporadic this month.
Today’s recipe is one of the easy quinoa recipes I made while I was taking it easy. It is a great easy quinoa salad for lunch or dinner. But being that I really don’t like traditional breakfast foods, personally, I really loved this for breakfast.
My family, on the other hand, found the image of me photographing food at 6 am very amusing.
Adapted from Fine Cooking