Wednesday, July 4, 2012

What a wonderful job we have~ blessing people around us in fun, creative ways. Here are the two events we crammed into this last week. I was running a muck trying to get popcorn machines, speakers, ice cream and such, but both turned out lovely. 

I've been looking forward to doing the ice cream cart since we were hired on in March and finally the weather was right, so we dressed up, downloaded some ice cream truck tunes, and made our rounds. 
We felt like superman/woman as kids screamed and ran towards us with humongous grins on their faces. 
It's a satisfying feeling.    

And to close this post, I thought it's about time for a new recipe. This is such a refreshing salad with a great combo of flavor. It turned out just how I wanted, I'm already planning on having the left-overs for lunch tomorrow. :)

Lemon Quinoa Cilantro Chickpea Salad
Adapted from: Ohsheglows
1/2 C. dry quinoa
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

For the 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

1.Make your quinoa first. Soak the quinoa in a pot in the veggie broth for about 15 minutes. After that, 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 every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.
2. In a food processor, add your spinach and cilantro. Make sure to wash you greens.
3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.
4. Add the greens to a bowl, and set aside. Next take your onion and garlic and finely dice those (I do this in the food processor to), and add to the greens mixture. Next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture next.
5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

Well, that's all for now. Next up is SLO. Can't wait to see the beach and to get some more time with Beth, Mar and Miss JenKen. 



1 comment:

  1. I want to modify this recipe for the field! Might become a little mushy and hot...but it's going to happen. Way to gather wood for fires, hehehe, going to jail! That would be a story for your students.