Here’s what I tried this past week:
*Photo from THE NOURISHING GOURMET blog
This weekend we had a great meal for my family that was visiting! Aaron of course made the best Mexican Corn I’ve ever had and some steak fajitas that were A-M-A-Z-I-N-G, but since this isn’t his blog you won’t hear about those, but you will hear about this quinoa salad that I made and think I might make every week until the day I die!
And since this is Breast Cancer Awareness month look at what the WORLD’S HEALTHIEST FOODS WEBSITE says about quinoa …
When researchers looked at how much fiber 35,972 participants in the UK Women’s Cohort Study ate, they found a diet rich in fiber from whole grains, such as quinoa, and fruit offered significant protection against breast cancer for pre-menopausal women. (Cade JE, Burley VJ, et al., International Journal of Epidemiology).
Pre-menopausal women eating the most fiber (>30 grams daily) more than halved their risk of developing breast cancer, enjoying a 52% lower risk of breast cancer compared to women whose diets supplied the least fiber (<20 grams/day).
Y’all it is GREAT for you and super yummy! Get some of this in your kids this week … and in you too! We even enjoyed it the next mid morning after a run. Oh and just today Aaron put some leftovers on his salad. It is never ending and makes a ton!
1/2 cup of olive oil
1/4 cup of apple cider vinegar
1 teaspoon cumin
2-3 garlic cloves, peeled and finely minced or put through the garlic press.
1 teaspoon sea salt
half a bunch of cilantro, washed and finely minced.
5 cups of cooked quinoa (I used red, but white would be very nice too)
Corn cut off of 2 corn on the cobs,
1 bunch of spinach
1-Mix the olive oil, apple cider vinegar, cumin, garlic and salt together in a small jar.
2- Place the cooked quinoa in a large bowl.
3-Wash the spinach and cut the steams off. Place in a large saucepan with a lid with about 1/4 cup of water. Bring to a simmer and allow to steam until the spinach is wilted. Make sure that you never run out of water during this process. Remove from heat and drain. When cool enough to touch, squeeze out any extra liquid from the spinach leaves and chop into small pieces with a knife and add to the bowl with quinoa.
4- Add a little olive oil to the pan just used, and heat until hot. Add the corn and cook until the kernels are just cooked through (if you have really fresh corn of the cob, you needn’t cook very long). Add to quinoa.
5- Add chopped cilantro to the quinoa as well and stir to combine. Lightly toss with enough of the dressing to coast everything, remembering to stir briskly before using and place in the refrigerator to chill. When ready to serve, toss with some more dressing and salt to taste. Enjoy!
Earlier in the week I made TOFU ENGLISH MUFFINS for my kids and I. They loved it and so did I! Super yummy and so easy and very good for you as well!
When I made mine I didn’t have any nutritional yeast so I just used bread crumbs and it worked out well. I probably missed some nutrients for us, but it worked!
What new foods did you try this week? Share with me and all the readers. I love new recipes!!! I have some more this week that I can’t wait to try and tell you about. If I can ever get Aaron to blog he has made so many great things in the past two weeks. Maybe he’ll be a guest blogger soon on here!