Busy Busy Weekend

(If you haven’t checked out my Lindsay’s kombucha post from Friday, what are you waiting for? You can even win a couple of coupons for free booch!)

Whew! This weekend was go go go all the way. I finally have a chance to sit down and relax. Friday night, I went out to dinner with Katie (The Healthy Diva) and Sara (Nourish and Flourish), plus some of their friends. It was such a blast to meet Katie, who is such a sweetheart. I didn’t know Sara before Friday night, but she is awesome, and I’m so glad to know another local blogger!

This weekend J-Man had two soccer games and a birthday party to attend. My dad and I walked a 5k (more on that tomorrow!). And today is Mother’s Day! If you are a mother, or have been a nurturing presence in someone’s life, then I hope you had a wonderful day and celebrated yourself! I had a wonderful Mother’s Day lunch with my children, my parents, and my husband’s parents. My husband and kids gave me gorgeous pink tulips that are brightening up my dining room.

I have so many things I want to write about right now, but I’m exhausted, so they will have to wait. So today, I’m just going to tell you about the fantastico lunch I had on Cinco de Mayo!

As usual, my food is tasteogenic, not photogenic!

I was inspired by Jenn’s Fiesta Quinoa. This was so good — I can’t wait to make it again! My biggest problem with this dish is that portion control was a problem. I couldn’t stop eating it!

Quinoa with Veggies
1/2 cup rinsed quinoa
Veggie broth (1+ cups)
1 clove minced garlic
1/4 cup onion, chopped
1 tsp olive oil
*Frozen corn
*Red bell pepper, diced
*Baby bella mushrooms, sliced
*Fresh baby spinach
1 can black beans

*=unmeasured, use what you like best (or have on hand!)

Prepare quinoa according to package directions using veggie broth. (Or put pre-rinsed quinoa and 1 cup veggie broth in a pot and bring to a boil. Reduce heat to low and simmer for ~20 minutes. Add more broth if necessary.)

While the quinoa is simmering, saute onion and garlic in olive oil until onion is transparent. Add frozen corn, bell pepper, and mushrooms. Saute until cooked through. Add black beans, saute a few more minutes. Add baby spinach and saute until wilted.

Add sauteed veggies to cooked quinoa, stir, and enjoy! (I enjoyed mine with sriracha, delicioso!)

I’m off to bed now. I’ll tell you all about the 5k tomorrow.