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