If you’ve emailed me or left me a message on Facebook in the past week, you probably already know I’m running a little behind right now. My poor sweet girl is teething again.
And we aren’t just talking about normal teething. Oh, no, when my girl does it she does it right. She has FOUR teething that are at various stages of popping through.
Yes. Four. ( I didn’t even know that was possible.)
The first poked through on Christmas day and is still not yet a quarter of the way in, so to say that it is going slow is an understatement. She’s pretty miserable and many days find us both in tears. Her, because she’s in pain, exhausted and perpetually hungry because she doesn’t want anything in her mouth. Me, because I feel helpless and am mentally and physically exhausted. Nothing quite like a screaming baby to jangle your nerves.
I know it could be a lot worse. We could have a real problem. (You know – the kind that is going to matter a year from now.)
I have some exciting recipes planned, but things just haven’t worked out so that I could be in the kitchen. Lucky for you guys Vicky from Avocado Pesto came to the rescue and was willing to share one of her quinoa recipes with us. Doesn’t this look just amazing?
Make sure you check out her website and if you are inspired by travel, her travel blog. (She’s also doing the location independence thing, but in a much more adventurous way than we are. Well, unless you count three kids as adventure.)
- 1 cup uncooked quinoa, rinsed
- 3 garlic cloves, minced
- ½ tablespoon toasted sesame oil
- 2 cups chicken or vegetable broth
- 3.5 ounces sliced shiitake mushrooms
- 4 ounces sliced oyster mushrooms
- 8 ounces baby bella mushrooms, sliced
- 1-2 tablespoons olive oil
- 1 clove garlic, minced
- 6 green onions, sliced
- 2 tablespoons toasted sesame seeds
- For the dressing:
- 2 tablespoons olive oil
- 2 tablespoon toasted sesame oil
- 1 tablespoon gluten free tamari
- Heat a pot over medium heat and add ½ tablespoon of sesame oil. Add 3 cloves minced garlic and quinoa and stir to combine, then cook for 3-4 minutes, stirring occasionally, until quinoa is lightly toasted.
- Add in broth, increase heat to high, bringing to a boil, reduce heat and simmer, covered for 15 minute or until water is absorbed and quinoa is fluffy.
- In a separate pan heat ½ tablespoon olive oil over medium heat and add shiitakes. Cook for a few minutes, stirring occasionally then remove.
- To the pan add another ½ tablespoon olive oil and add oyster mushrooms, cook for a few minutes. Remove.
- To the pan add another ½ tablespoon olive oil and add baby bella mushrooms and cook for a few minutes, stirring occasionally. Add 1 clove minced garlic and continue to cook with the mushrooms 1 minute. Add all the other mushrooms to the pan to combine.
- Whisk dressing in separate bowl.
- Combine mushrooms, quinoa, dressing, and green onions. Serve sprinkled with sesame seeds.
Servings 6, Calories 328, Fat 17.3g, Carbohydrates 24.1g, Protein 20g, Cholesterol 36mg, sodium 192mg, Fiber 3.8g, Sugars 1.7g, WW Pts 8
Long time foodie and travel enthusiast, I started my AvocadoPesto blog to share my curious culinary efforts and kitchen endeavors. Here you’ll find a smorgasbord of ethnic cuisines and hopefully a few travel tales from my ongoing 2 year backpacking trip through Asia and Europe.