Hello there! It’s been awhile…let’s see…
Christmas, lots of traveling, New Years, school, lunches to pack, RUF, bible studies, hanging out with students, dinner parties with friends, birthdays…
The weeks have flown by between November and now. I feel like our house has been full and my crock pot and oven have not stopped cookin but my time to post on the blog has been limited.
We have had some killer meals over the last few months. We traveled to Kansas City for Christmas and checked out KC’s food scene at The Belfry – great place for drinks…with a total hipster flare (perfect for my hubby’s growing love of craft cocktails!) and a stellar bourbon selection that even rivals some Lexington restaurants. Our next stop was Novel – all I can say is that we ate ourselves to death. We ordered a ton of different things and split them between the table. Beef Carpaccio, Oxtail Dumplings, Crispy Brussel Sprouts, Seared Diver Scallops, and Duroc Pork Chops. It was a meal to remember. And then for our seventh anniversary we ventured to Lexington’s own Enoteca – a tapas bar. The scene was set – snow was falling and J and I walked through a charming downtown neighborhood to get to the restaurant. I LOVED the aesthetic of Enoteca – an open backlit wine cellar, cozy bar, and small tables. We munched on goat cheese, soppressata (italian salami), brussel sprouts covered in a manchego cheese sauce (soooo good!) and chorizo puffs (sweet and spicy chorizo enclosed in a savory puff pastry…hello!) and warm bourbon bread pudding topped with slivered almonds…we did not walk away hungry!
In the midst of big holiday meals and lots of dinner parties, I have had the need to get back on the healthy eating train. This quinoa recipe was born out of a need to make something I could eat off of for a couple of days…just something simple to pull out of the fridge and chomp on. It has become a favorite…I love the fresh veggies, mixed with the creamy and salty feta and sweet vinaigrette. Enjoy:)
1 c uncooked quinoa
2 c water
3 Tbs finely chopped red onion
3/4 c halved cherry tomatoes
3/4 c chopped spinach
1/2 c crumbled feta
1/4 c grapeseed oil (I like this oil b/c it has a neutral taste) or olive oil
2 Tbs honey
1 Tbs lemon juice
Cook quinoa according to package instructions…usually it is 1 part quinoa to 2 parts water. Chop up red onion, tomatoes, and spinach. Stir veggies into quinoa. Whisk oil, honey, lemon juice and a few cracks of pepper until dressing is emulsified (should have a cloudy look to it as opposed to clear. Pour dressing over quinoa. Crumble feta over salad and serve warm.
- 1 c uncooked quinoa
- 2 c water
- 3 Tbs finely chopped red onion
- ¾ c halved cherry tomatoes
- ¾ c chopped spinach
- ½ c crumbled feta
- ¼ c grapeseed oil (I like this oil b/c it has a neutral taste) or olive oil
- 2 Tbs honey
- 1 Tbs lemon juice
- Cracked Pepper
- Cook quinoa according to package instructions...usually it is 1 part quinoa to 2 parts water.
- Chop up red onion, tomatoes, and spinach. Stir veggies into quinoa.
- Whisk oil, honey, lemon juice and a few cracks of pepper until dressing is emulsified (should have a cloudy look to it as opposed to clear).
- Pour dressing over quinoa.
- Crumble feta over salad and serve warm.