I have not had a hamburger in over a year.
That whole gallbladder debacle of 2012 scared my bowels straight.
The thing is, I kind of don’t miss hamburgers.
I had to change the way I ate during that time which meant eating a lot of healthy *gasp* meals.
And you know what?
They were good.
I found a recipe online one day and it called for “quinoa”. I had no idea where to even find it in the grocery store. I asked a young strapping lad named Ted (I actually have no idea what his name was but his breath smelled and I bet that you’re questioning why I was close enough to his mouth to smell his breath and I am going to tell you to mind your business) where the “quin-oa-something-something” was. He didn’t know. So he asked the pharmacist because that was totally logical.
The pharmacist looked at him and said, “It’s pronounced KEEN-wah”.
I elbowed “Ted” and said, “Told you.”
Anyways, the quinoa was in the organic section and cost me a million dollars and my left shoe, but it was worth it. The stuff is good.
Since spring is noted on the calendar (because it is nothing like spring here) I thought that I would try making some lighter meals and salads that are perfect for patio dinning. Or in my neck of the Canadian woods, indoor dinning.
I found this gem on Life Made Delicious and thought I’d give it a go.
1 cup (250 mL) water
3/4 cup (175 mL) Green Giant* Frozen Niblets* Whole Kernel Corn
1 cucumber, peeled, if desired
2 stalks celery sliced (3/4 cup/175 mL)
1/2 medium red bell pepper, chopped
1/2 cup (125 mL) red onion, cut into thin bite-size pieces
2 tbsp (25 mL) white wine vinegar
2 tbsp (25 mL) fresh lime juice
1 clove garlic, finely chopped
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) olive oil
2 tbsp (25 mL) finely chopped fresh cilantro (you can omit this if your kid hates green things)
- Rinse quinoa in cold water; drain in fine-mesh strainer. In 1-quart saucepan, heat quinoa and 1 cup water to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly. Meanwhile, cook corn as directed on package; cool.
- Cut cucumber in half lengthwise; remove seeds and cut into 1 1/2×1/4-inch strips. In large salad bowl, place cucumber, celery, bell pepper, red onion, cooked quinoa and corn.
- In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended. Beat in oil. Pour dressing over quinoa mixture; toss to coat. Sprinkle with cilantro.
This is the part where you scroll back up and admire my terrible food photography skills and imagine that it looks 100x better.
For more recipes, please head on over to Life Made Delicious.
Disclosure: I am participating in the Life Made Delicious Ambassador program and receive special perks as part of my affiliation.