Hi!
Short week! I took yesterday off in honor of Martin Luther King Jr.'s birthday. We spent time together as a family and took the kids to ride bikes on the Atlanta Belt Line (training wheels came off!). We talked some about Dr. King and how he stood up for people that were being treated differently because they looked different. She understood and decided she is a big fan. I struggle a bit with whats age appropriate conversation on these difficult topics. But so far, keeping it simple (respect for yourself and others, responsibility, resourcefulness - how can you figure this out on your own, and doing what's right) seems to be working in most scenarios. Okay, was not intending to get deep today:-)
I wanted to share this YUMMY recipe I tried over the weekend. Definitely adding this one to my RECIPE BOX. Oddly although I've eaten quinoa many times, cooking quinoa was a first for me. H was a little unnerved by the abundance of health in this recipe (chickpeas AND quinoa??). I tried to make him feel better about it by serving it with corn bread (and turkey meatloaf)…
But I digress....This was SO GOOD.
Our family friend Lydia came over for dinner and she had seconds:-) Which always makes the cook feel good.
- RED PEPPER AND CHICKPEA SOUP WITH QUINOA
INGREDIENTS
1/2 cup(s) quinoa
2 tablespoon(s) olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalk(s) celery, chopped
3 clove(s) garlic, finely chopped
1 tablespoon(s) smoked paprika
Kosher salt
1 medium onion, chopped
1 carrot, chopped
2 stalk(s) celery, chopped
3 clove(s) garlic, finely chopped
1 tablespoon(s) smoked paprika
Kosher salt
Pepper
1 yellow pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1 can (15 ounce) low-sodium chickpeas, rinsed
2 cup(s) low-sodium chicken broth
dash of red pepper flakes
1 yellow pepper, cut into 1/2-inch pieces
1 red pepper, cut into 1/2-inch pieces
1 can (15 ounce) low-sodium chickpeas, rinsed
2 cup(s) low-sodium chicken broth
dash of red pepper flakes
Chopped fresh parsley, for serving (optional)
DIRECTIONS
Cook the quinoa according to package directions. Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
Add the garlic, paprika, and 1/4 teaspoon each salt and pepper, and red pepper flakes and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes. Add the chickpeas, broth, and 2 cups water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Serve topped with parsley, if desired.
ADAPTED FROM THIS RECIPE: Chickpea and Red Pepper Soup with Quinoa Recipe - Woman's Day
DID YOU MAKE ANYTHING YUMMY OVER THE WEEKEND??!!
xx,
Bunnie
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Cook the quinoa according to package directions. Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
Add the garlic, paprika, and 1/4 teaspoon each salt and pepper, and red pepper flakes and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes. Add the chickpeas, broth, and 2 cups water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Serve topped with parsley, if desired.
ADAPTED FROM THIS RECIPE: Chickpea and Red Pepper Soup with Quinoa Recipe - Woman's Day
DID YOU MAKE ANYTHING YUMMY OVER THE WEEKEND??!!
xx,
Bunnie
facebook | twitter | pinterest | instagram | bloglovin | vimeo
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