Cooking Food

Sunny Side Baconwich

April 14, 2012 – 5:03 PM

It’s a rainy weekend and one that requires knitwear with elastic waistbands. And a delicious breakfast that involves hardly any effort at all, so that I can focus on more important things like whether or not I should get bangs.

My younger daughter had the flu and passed it along to my husband, while her sister and I have been hand-washing with Macbeth-like intensity. This was not the spring break we had imagined, but on the plus side we’re getting our money’s worth on our mortgage with the time spent indoors.

Onto today’s meal. My husband made this today, so I feel kind of bad for being in my elastic waistband and not making him breakfast either. Well, I did make a breakfast that my daughter and I ate, so to be fair, this was second-breakfast, and I think, comfort food at its best. Here’s the recipe:

SUNNY SIDE BACONWICH

Ingredients

  • 1 whole wheat English muffin
  • 2 slices bacon, cut in half (I like uncured and nitrite-free)
  • 2 eggs
  • butter (optional)
  • salt and freshly ground pepper, to taste

Preparation

Toast both halves of a whole wheat English muffin. If desired, butter the muffins after toasting.

Fry up two pieces of bacon over medium heat, turning occasionally until cooked and edges are curled; remove and drain on a paper towel and allow to cool to crisp further. Pour off all but about a tablespoon of the bacon fat.

Crack egg into pan and cook over medium heat until edges are crispy and begin to turn up. For details on how to prepare sunny-side up eggs, click here.

Place the bacon slices on the English muffin and slide cooked eggs on top. Season with salt and freshly ground pepper to taste.

1 serving.

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Lifestyle Popular Travel

Peacock Break

April 13, 2012 – 9:23 AM

I’ve been trying really hard to improve my food photography. Today, I took a picture that was so bad that I had to delete it right away so that my eyes wouldn’t bleed. The good news is that I’ve been having better luck with peacocks. More so than peas.

Almost like a tasty stew, right? And this one I would wear to the Oscars:

It’s spring break season around the nation and my cousin and his family are visiting from New Jersey. I think his daughter has a future in product placement judging by the way she’s advertising that orange.

When I’m with peacocks, which you’ll be surprised to know is not that often, I’m most struck by how blue their bodies are. They are so blue.

I wasn’t kidding when I said blue. Well, except for this guy:

He was not blue at all. But the others were very blue indeed. So blue that we had to do two days of peacocks. The first day, my younger daughter was home with the flu.

Poor little pipsqueak couldn’t see the peacocks even though she was kind of dressed like them. Her older sister, who claims to be able to talk to animals, befriended one in particular. I like how the fencing looks in this picture. In real life bird poop is kind of gross, but in pictures? Rustic.

My mom and dad were with us too, and I got to be in a picture that my cousin took. My daughter was mad that she had to be away from her peacock friend for ten seconds.

I like this peacock who runs the general store in this outlaw town:

On Day 2, my youngest was feeling well enough to look for some peacocks of her own. First she befriended a female.

Eventually, she held court with a bunch of them.

Don’t trucks look better with peacocks around them?

I’ll close for now with this. I’m not really sure what it is, but it seems like a good way to head into the weekend. I’ll want to get back to the food soon…do you have any favorite photography tips to share with me?

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Cooking Food

Gingered Kale and Bok Choy

April 11, 2012 – 12:06 AM

 

Our friends Lew and Kim from business school were coming out west with their kids for spring break, so I wanted to start thinking about the food.

Me: Anything you guys don’t eat? I was planning on cow eyeballs wrapped in bacon but just wanted to check.

Lew: We only eat wild grown grass-fed eyeballs.

We were planning a day at the pool so I had to prep a meal that wouldn’t require too much work once we got back. Our local farm is bursting with kale and bok choy, and so is my fridge, so I went for this quick and simple but healthy and tasty side dish. I’m sad to say that I served it with steaks that did not come with eyeballs in the package.

You’ll need some bok choy, kale, ginger root and cilantro:

I prepped the kale ahead of time by separating the leaves from the tough center rib. Just hold it upside down by the stem and run a sharp knife along either side of the rib. I like to pretend when I’m doing this like I’m an ER surgeon. So I am deft, decisive and quick. But not too quick. Better to be the surgeon than the patient.

Chop up the kale and bok choy into rough 1-inch pieces. Mince a tablespoon of ginger, and finely chop a 1/4 cup of cilantro.

That’s all the prep! Now you can go to the pool with your friends fully dressed and take pictures of them from the sidelines because you refuse to get into the water unless it’s 100 degrees outside:

And then come back and look longingly at these glasses because two years ago you developed a tragic allergy to red wine.

So you might as well start cooking. Heat up some oil in a pan over high heat — I’m Chinese, so I have to use a wok. When it’s nice and hot, throw the ginger in and let it cook for about 30 seconds. You will see that the ginger appears to be delighted to be swimming in an oil bath, and may jump around a bit.

Next, toss the bok choy and kale into the pan, stirring quickly and constantly. Sprinkle a pinch of salt over the greens while they’re cooking.

Add in a teaspoon of low sodium soy sauce and cook for another minute, stirring the vegetables constantly to prevent burning. Off the heat, throw the cilantro on top and mix in with the kale and bok choy. Remove from pan and serve immediately. Maybe even outside, with people trying to eat normally while you are photographing them.

In this next picture I instructed them to “smile like you’re on an organic farm.”

Got any other suggestions for ways to cook kale or bok choy? Would love to hear them!

GINGERED KALE AND BOK CHOY

Ingredients

  • 1 bunch of kale leaves, center rib removed and chopped into 1-inch pieces
  • 1 large head of bok choy, or 5-6 heads of baby bok choy, chopped into 1-inch pieces
  • 1 TBSP ginger root, minced
  • 1/4 cup cilantro, chopped fine
  • 1 TBSP vegetable oil
  • 1 tsp soy sauce
  • salt to taste

Preparation

Heat oil over high heat in a wok or frying pan until shimmering. Add in ginger and cook for one minute. Add in the kale and bok choy, stirring constantly to prevent burning, cooking until leaves just turn a vibrant green. Sprinkle in a pinch of salt.

Continuing to stir, add in the soy sauce and cook for another minute. Off the heat, stir in the cilantro and transfer to a serving dish. Add salt if desired. Serve immediately.

Serves 4-6.

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Cooking Food Popular

Savory Bacon Kale Frittata

April 6, 2012 – 2:07 PM

I’m still reeling from the shock of not having won the lottery, and, $500 million poorer than anticipated, headed back into the kitchen where I am destined to spend every evening (at least until I win the next one).

I love breakfast, lunch and dinner and everything in between, but there’s something I especially love about a leisurely breakfast, especially if it’s not too much work and but looks and tastes delicious. Maybe because it’s so rare to be able to have a lovely meal, enjoy the daylight and tell yourself that you have the rest of the day to burn the calories off. Speaking of, my calves are still growing from the new workout schedule. The other day, when I zipped up my boots, I could actually feel my pulse in my calves. Please tell me there is a point at which this will stop.

FOR THOSE OF YOU WHO TIRE OF TEXT ALREADY: I’ve uploaded a how-to video for this recipe! It’s my very first video. So be afraid. Very, very afraid.

I’ve mentioned before that I belong to a CSA so I’m always trying to come up with creative ways to use the produce. I like kale chips, but kale chips all the time is something altogether different.

So one spring Saturday, I took out some very pretty eggs. Tanned, with some adorable little freckles. Is it disturbing to humanize your food is before you devour it?

I think these eggs look lovely and peaceful. Like they just came back from a restful spring break in Jamaica, but away from all the crazy college kids doing keg stands.

Spring break is over, friends. Time to get out of your shells and get to work! (I know, this post is getting a little weird.) Put the eggs in a bowl and beat them (and now it is disturbing to say that, now that I’ve humanized them). I actually ended up using 8 eggs, and added in a half cup of milk, but I thought this was pretty so I took the picture after 5. Beat in 1/4 tsp salt and some ground pepper.

Now slice up some bacon and fry it up — I like to do this in a cast iron pan. It weighs as much as an elephant baby but cooks really nice and evenly, and looks pretty and rustic too. Not that there’s anything about me or my life that’s rustic.

I’ve been using nitrite-free bacon lately, which is healthier but doesn’t last as long — so I’m quite liberal with using bacon when I’ve got a package open. If you had some left over you could try making a bacon nativity scene.

When the fat starts to render, add in some chopped up onions.

Once the onions begin to caramelize, grab a bowl of grape tomatoes and a handful of hand-torn kale or chard leaves, and add them into the pan.

Cook for about 30 seconds, stirring a bit, and then pour the egg mixture into the pan, over the other ingredients. Sprinkle a handful of shredded cheese (I used mozzarella). Stick into a 400 degree oven for about 10 minutes, til the edges begin to brown and pull away slightly from the pan. Enjoy!

SAVORY BACON KALE FRITTATA

Ingredients

  • 8 eggs
  • 1 cup grape tomatoes
  • 1/2 onion, chopped
  • 3 slices bacon, chopped into 1/2 inch pieces
  • handful of kale or swiss chard (about 1/4 cup), torn into bite-sized pieces
  • 1/4 cup milk
  • 1/4 tsp salt
  • pepper
  • 1/4 cup shredded mozzarella cheese

Preparation

Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside.

Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale or chard, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top.  Cook for 30 seconds on the stove.

Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste.

Serves 4-6.

Tell me if you’re gonna try this!

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Food Popular

People Eating Stuff

April 1, 2012 – 10:22 PM

I know that I should try to be nonchalant about this but I JUST HAVE TO TALK ABOUT MY RECENT CELEBRITY SIGHTINGS! I am totally giddy and honored that Bakerella and Marian from Sweetopia visited a recent post. You’ve already heard me go on about Bakerella so let me tell you a bit about Marian. First of all, go visit her site. Go now, I’ll wait. See the header? The one with a village made out of baked goods? I think she lives there. I think that’s Sweetopia. And her house must be the one in the middle, between the candy cane and the lollipop. You see, in Sweetopia, everything is brown and pink, and you can eat all the frosting you want and still be skinny with perfect hair because that is what Marian does.

Marian has these really detailed posts and uh-may-zing videos. What’s great about her videos is that she narrates them in her soothing, omniscient voice, as if to say, “I know the last dessert you made looked like a severed body part, but let me calmly show you how to make cookies into sheep with 3-D fur.” (Is it fur that sheep have? Or are you supposed to say wool?) She also very considerately puts some of the more tedious parts of decorating in time-lapse video, so you get a quick feel for how shes finishes the job and come away thinking, “Ok. I can do this.” Even if you can’t.

In celebration of these two ladies, I thought I would share pictures of people eating what they’ve inspired me to make.  Some of these eaters are missing their front teeth.

Eating is more fun when you have friends over.

But don’t try to bite into a cake pop with your gums. It will just make you sad.

If you happen to have teeth though, you can do this:

Otherwise, try this:

Sometimes, you might have a tea party…

…and serve some cookies that were photographed in poor lighting…

…with real table linens…

…and friends whose hair has more volume than yours.

Some friends said didn’t know they could subscribe to posts. You can do that by scrolling up to the top of the page and looking on the right hand side, where all the pretty buttons are. Anyone who subscribes is automatically my friend (that is not meant to be a deterrent).

Thanks for stopping by, and may the eats be ever in your favor.

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Baking Food Popular

Epic Baking Day

March 22, 2012 – 9:22 PM

Cake pop, bitten

Eeeeeeeeek! It happened. No, not that Nobel Prize thing. The Epic Baking Day that I’ve been eagerly anticipating ever since Bakerella got me popstruck and changed my life forever.

For months, friends have been asking me when I would make cake pops. Soon, I’d say slyly, soon. It was like that time in third grade when I told everyone that I was going to jump off the high dive at the pool and then when I got up there I looked down and thought, Hm, maybe I shouldn’t have told quite so many people that I’d jump off quite so high a diving board, because I’m probably allergic to this kind of thing and I might have a heart attack.

I was nervous about the cake pops, but luckily my friend Danielle from Cozycakes Cottage agreed to help me out (and by help me out, I mean buy everything, bring the book, and make me drinks while telling me what to do). This was a happy day because though Danielle and I have been friends for years, I hadn’t really seen her in a long time. Danielle is double-jointed just like me, so you should really check out her blog. Though I am trying to convince her to merge our blogs into All the Cozy Cottages are Taken.

Danielle unpacked this first so it must have been obvious that I needed it:

Sustenance

And then we thought we should take a picture of us, to document the momentous day (even if the momentous part hadn’t happened yet):

Me and Danielle

If we look a little strained in that picture it’s because we’re squatting. There was no one around to take the picture so we had to use my cheap, short tripod. That’s why I look like I’m in a huddle about to say “hut”.

Danielle also bought a bunch of other stuff, since we had big plans to make tartes and popovers. We never got to those.

Before we knew it we only had a couple of hours left, so we got down to business.  The objective: make baby chicks.

The night before, I made the cake balls. Following Bakerella’s advice, I used Duncan Hines red velvet cake mix and canned cream cheese frosting (about 3/4 of a container). They looked like meat balls. They chilled in the fridge overnight.

Cake balls

We started by punching out little stars and shaping beaks out of fondant, which as far as I can tell lasts forever, since I haven’t made it since this post. I used a handy punching tool that my friend Sandra sent me from Japan.

Punching tool

Then Danielle put the candy coating in a bowl and heated it up:

Candy melts in bowl

Doesn’t she have nice hair? I got that apron for Christmas from my husband.

Aren’t these sticks pretty too?

Sticks

Our first dip:

Dipped cake ball

…and our first baby chick!

Baby chick

Typical firstborn — we took tons of pictures of him. Yes, that’s dish washing liquid in the background.

Baby chick

Awwww, love you baby chick! We had to eat some of the really deformed ones in the back to put them out of their misery.

Here he is with some friends:

Baby chick with friends

…and at his school play:

School play

Maybe not such a flattering angle of him, that one.

Then I cried because Danielle had to go. The chicks were separated, and we hadn’t made that many. Danielle left us lots of candy coating and other supplies.

My kids decided to get in on the action:

Pidge

https://lh6.googleusercontent.com/-WxlSGdAZG4w/T2o6OoPBYVI/AAAAAAAAG6w/4EuYJ0szVEM/s640/DSC_0014-1.JPG

They made Rocker Chick:

Rocker Chick

…and her band:

The band

Then, abruptly, we had to stop! We had friends coming over. We cleaned up. So we didn’t get to the eating part yet…and actually we still have many more pops to make, so…more to come.

But for now, thank you Bakerella for making cake pops such an important part of my life. Instructions here for how to make the cake balls, and of course her site is full of amazing ideas for pops. Thank you Danielle for hand-holding me through it. And thank you friends for pushing me so far beyond my inability to make frosting.

What should we make next?

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Cooking Food

Red Pepper Soup

March 20, 2012 – 5:00 AM

I am extra-specially-excited to share this recipe with you today because I have just made this spectacular red pepper soup in anticipation of having my friends Christine and Dirk, who care deeply about food, over for dinner. It’s so lovely and silky and has the perfect combination of sweet and slightly tangy and it makes you feel like you’re doing pliés with a very long flowing ribbon against a perfectly impressionist out-of-focus background.

I first had this soup at a baby shower for my friend Heidi. It was a lovely shower, where instead of gifts she requested blessings written on pretty cards for the baby. Now, having gone to many showers, I am actually quite skilled at baby shower games — including the ones, strangely, that you win by chance — and probably should have reported all those winnings as taxable income. But now that my friends aren’t having so many babies anymore, I’m a little more out of practice, so I was happy to try out this new format. With the close-knit and cozy nature of the shower, and the very personal and heartfelt nature of the blessings, there wasn’t a dry eye in the room. For me, especially, since I was probably over-hydrated after having at least four helpings of this soup. See if you can get away with less than four.

Sadly, I don’t know to whom to attribute this recipe. It was passed along by the woman who prepared it, Shannon, who got it from a cooking course she took.

Here’s a quick snapshot of what you’ll need:

Red Pepper Soup Ingredients

Ok, you’ll need a few other things that aren’t pictured, but I forgot to put them in the family picture. Sorry.

Start by slicing up all the veggies and fruit.

Sliced Peppers

Sliced pears

Heat up butter and olive oil in a pot, and throw in all the veggies and fruit. Don’t be alarmed if the pot looks very full, as the they’ll wilt down a bit. Add in 1/2 tsp crushed red pepper. Start the mood music.

Veggies in pot

You’ll want to cook until the veggies are soft, about 10-15 minutes. Add in 4 cups chicken stock and 1 tsp honey, and cook for another 30 minutes. Add in the salt and pepper and adjust to taste.

Blend it in batches til it’s all silky smooth. Garnish with a dollop of sour cream, or greens.

Blender
Yeah, I know, this is just a picture of my blender. I took it, so I'm putting it in.

This really is one of my all-time favorite soups. What are yours?

Red Pepper Soup

RED PEPPER SOUP

Ingredients

  • 8 red peppers
  • 3 carrots, peeled
  • 3 shallots, peeled
  • 1 clove garlic, peeled
  • 4 pears, peeled and quartered
  • 1 TBSP olive oil
  • 4 TBSP (1/2 stick) unsalted butter
  • 4 cups chicken stock
  • 1/2 tsp crushed dried red pepper
  • 1 tsp honey
  • 2 tsp salt / ground pepper to taste
  • Optional: sour cream, herbs to garnish

Preparation

Slice the peppers, carrots, shallots, and garlic. Heat olive oil and butter in a large pot over medium heat. Add in vegetables, garlic, dried red pepper  and pears (at first I typed “bears”. You definitely want “pears” for this one.). Cook until softened, about 10-15 minutes, stirring occasionally.

Add in the chicken stock and honey, and cook for another 30 minutes.

Puree the soup in a blender and pour back into the pot. Reheat over low heat, garnish with a dollop of sour cream or herbs, and serve.

Serves 4-6.

 

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Beauty Money-Saving Tips Shopping

Cleansing Oil

March 18, 2012 – 5:00 AM

I’m currently on track to be the first octagenarian to still have breakouts. When I was younger, my skin was so oily that my brother suggested I offer myself to the U.S. government as an energy resource. I was experienced in all types of powders, blotting tissues and oil-decimating cleansers. I cried while watching the ProActiv infomercial. I was a blinding image in flash photos.

One of the benefits of getting older, for me at least, is that my oil production has slowed down. But what I should have done is applied some of what I learned in all those years of college chemistry courses and realized simply that using oils can be an effective way of loosening oils that are clogging pores — without stripping the skin. You see, I believed the media hype that feeling “clean” meant that your skin was as tight as a SoCal facelift.

Enter Nude Skincare Cleansing Facial Oil. I’ve waited 3 months to post about this  because I wanted to be sure. Yes, it’s great for dry and normal skin — but it also works miracles on oilier skins. My skin, while still prone to the occasional hormonal breakout, has never been clearer. And the cleanser has a nice, light jasmine scent too so you think less “french fries” and more “exotic essential oil”.

But then I thought, “If it’s just oil, can’t I make this myself?” The answer is yes. When I ran out of the Nude cleansing oil, I read this article and made my own. I actually put it right back into the Nude bottle that I got, so it retained a mild jasmine scent (I’m sure you could infuse your own oils with essential oils, but definitely test for allergies before you do that). So for a couple of bucks, I’ve got a great cleansing oil. I’ve tried both olive and safflower oil as bases and prefer safflower, and I go with 30% castor oil since I’m on the oilier side.

Happy cleansing!

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Lifestyle

Kreativ Blogger Award

March 15, 2012 – 10:07 PM

Kreativ Blogger Award

So I’m still waiting for that Nobel Prize to come to my door but I just found out that I might have to actually discover something to get it. No matter, the lovely and charming Danielle at Cozycakes Cottage just nominated me for a Kreativ Blogger Award! Thanks Danielle! So sweet of you. It’s almost exactly like the  Nobel Prize except that you have to do a few specific things:

  • Thank the blogger who gave me the award and provide a link. (check!)
  • List 7 interesting things about myself that my readers might find interesting.
  • Nominate 7 other bloggers, provide links, and let them know.

7 Things About Me

1. I’m double-jointed. It’s not as useful as you think.

2. I’m afraid of butterflies. Did you know they have 12,000 eyes?!?

3. One of my lifelong quests is for volume in my hair. Contact me if you can help.

4. If you show me a playback reel of a sporting event in slow-mo set to music, it will make me cry. If you show me the actual sporting event in real time, I will fall asleep.

5. I am working on separating my sense of self-worth from my profession. I don’t talk about my professional life much here for that very reason. Plus, I’d probably get fired.

6. I’m Chinese-American with parents from Taiwan, but lately I’ve taken to labeling myself more as Taiwanese-American to capitalize on the recent popularity of Jeremy Lin.

7. I find bathroom humor really hilarious. I just do.

Blogs I Hereby Nominate

Dr. Jen Gunter  is an OB/GYN who, unlike me,  does write about her profession, and it’s fascinating.

Dulce Dough shares recipes with the loveliest pictures.

Inspired by Charm is a window into the charming life of an incredibly creative innkeeper.

The Sweet Adventures of Sugarbelle is an amazing cookie decorating reference. I think she’s already famous.

Beautifully Pure — Katie is an 18-year-old blogger with a cute vintage-y sense of style.

Scribomania is written by a writer, who’s writing. Can you believe English isn’t her first (or second) language?

KidsBookyBubbles, full disclosure, was started by my kids and the site content is created by kids — just proof that kids do like to write (and a fascinating look into their little heads!).

Some of these blogs may opt out of participating in Kreativ, but whether they do or not, they’re all worth a visit. Enjoy!

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Cooking Food

Herbed Quinoa with Beets

March 14, 2012 – 5:05 PM

I’m a pretty dedicated carnivore, but every once in a while I read an article like this one about death by bacon and I think, “Well, maybe it wouldn’t hurt for me to try to live 13% longer, just for today.” Even if the only result of all my recent working out is not awesome abs or toned arms, but bigger calves, and get this — a bigger butt. This was not what I was hoping to achieve. I may actually need to invest in a new pair of big butt jeans to accommodate. Yesterday I wore my jeans with a rubber band around the button, maternity-style. Sigh.

It was just me and the girls tonight, but I compensated for the meatlessness by clipping a few sprigs of jasmine from the garden and sticking them in a glass. So simple, but it smelled so fancy.

Jasmine

Anyway, back to dinner. I wanted to make something flavorful and filling, so I did a fridge raid and here’s what I found:

quinoa and beets
Quinoa and red beets

I heated up the oven to 400 and popped the beets in for an hour. I like to cook them in a covered ceramic container lined with parchment paper (for easy cleanup), but you can also just wrap them with aluminum foil. I’ve avoided cooking with aluminum foil ever since I read that it increases your chances of getting Alzheimer’s. I don’t need any extra help getting there.

I had cooked the quinoa the night before, but my favorite way to cook quinoa is in a rice cooker, so that it comes out perfect every time, but you can also follow the instructions on the package.

While the beets were roasting I grabbed some parsley, dill and scallions. Chopped them. Grabbed a handful of grape tomatoes and halved them with a serrated knife.

herbs

I made a quick little vinaigrette with 1/4 cup oil, 1/4 cup vinegar, 2 tablespoons of lemon juice and 1 teaspoon of salt and freshly ground better. Mixed it all up in a measuring cup.

Once the beets were roasted and slightly cooled, I peeled them (they slide right off if you apply pressure and push to the right) and diced them. I combined all the other ingredients, poured the vinaigrette over it, and tossed.

You know what? The kids actually liked it, and it was filling. Go keeeeeeeeen-waaaaaaaahhh!

HERBED QUINOA WITH BEETS

Ingredients

  • 3 cups cooked quinoa
  • 2 red beets
  • handful of parsley and dill, chopped
  • 4-5 scallions, sliced
  • 1 cup grape tomatoes
  • 1/4 cup oil
  • 1/4 cup white wine vinegar
  • 2 TBSP freshly squeezed lemon juice
  • 1 tsp salt
  • 1 tsp freshly ground pepper

Preparation

Roast beets in a covered ceramic container lined with parchment or wrapped in aluminum foil at 400 degrees for 1 hour. Meanwhile, chop herbs, slice scallions and halve grape tomatoes.

In a cup or small bowl, combine 1/4 cup oil, 1/8 cup vinegar, lemon juice, salt and pepper. Mix until uniform.

Peel beets and dice. Add the herbs, scallions, grape tomatoes, beets and vinaigrette to the quinoa and toss. Add salt and pepper and additional lemon juice to taste.

P.S. I didn’t do this but I’m thinking that adding a handful of toasted pine nuts to this recipe would make it extra delicious!

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