(kid #1 on a tractor somewhere in middle America)
Yes! We are alive and well!
4 weeks ago today, my family rolled into Northern Virginia after 4 long days driving across the country. We left our home, family and friends in California for an adventure, a new chapter, and a shared professional goal to work in Washington DC. It's not disappointing. We are having a blast.
We absolutely love our itty-bitty apartment in urban Arlington, VA. It's quite a different environment from our very suburban home along the American River in California, but great nonetheless. Our apartment is so small that it only takes 10 minutes to clean. Love it! and our little "one-butt" kitchen.
On another note, I have to share with you the most disturbing part of the trip. Brace yourselves. While in some Podunk town in middle America we stopped for breakfast at a regional diner and there it was...the most appalling and disgusting thing I have ever seen on a menu. Are you sitting down? Really sit. The featured combo breakfast on the children's menu was pancakes with rainbow sprinkles, blue soda, and a cookie. No joke. I can almost tolerate or at least expect the pancakes, but who in the world had the idea to pair pancakes with a cookie? AND DON'T GET ME STARTED ON THE BLUE SODA. Ridiculous.
Parents, please don't feed your kids blue soda, sprinkled pancakes and a cookie for breakfast. or ever.
Okay tantrum done.
On to good food...
This salad was so good. and easy. Perfect for a summer side dish, meal, and/or potluck item. It looks a little blah, but it packs a punch of flavor.
Quinoa and Roasted Corn Salad
1 1/2 Cup Cooked Quinoa
1 1/2 Cup Cooked or canned beans, rinsed and drained
Corn from 3-4 ears of corn, cut off the cobb
3/4 cup peppers (I used a combo of italian sweet and anaheim--tailor to your desired spicy)
3/4 cup chopped cilantro
Dressing
1 T red wine or balsamic vinegar
5 T lime juice
1/4 t cumin
1/3 c olive oil
Directions: Set oven for 425. Place corn (already removed from the cob) and chopped peppers in baking dish (NOTE: you can oil your dish, but do not add oil to your veggies while roasting). Roast for 10 minutes, then cool. Toss the salad ingredients together, add the corn/peppers once they've cooled. In a separate bowl, mix the dressing ingredients and toss with the salad.
Note: you might want to make extra dressing to add to the salad on the second day.
Enjoy!
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7 comments:
What a great looking salad, and I have been looking for ways to cook the big bag of Quinoa that I bought! Thanks. PS looking forward to more like this.
This recipe looks great! AI am so glad you are back - I was wondering what had happened!
Welcome back :) And congratulations on your adventure! I am a new follower who found you through Whole Foods just before your last post. Thank you SO much for the awesome recipes. I am making this tonight!
So glad you'r alive, well and back to the blogging world. Looking forward to hearing about your adventures in DC!
What a wonderful site... I'll be coming back when I have more time to linger! But I've just entered the world of Quinoa... so I'll have to give this a try! Thanks for the recipe.
Finally you are back!! I was thinking here ya walk in and out of my life as quickly as you sold the bunk beds to me, which by the way are a hit with our new son!!
I really need simple easy and yet healthy meals right now. As soon as we came home with our new son my mother in law was diagnosed with terminal cancer. She is now living in our home FT and I am caring for her along with our 4 small children And I am going back to work next week while a caregiver is in our home. So keep posting your weekly meal plan for me to even make my life easier!
This is awesome Quinoa and Roasted Corn Salad. I agree with you, this is perfect for summer. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!
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