We’ve been blessed with gorgeous sunshine for the last couple of days. Though the temperatures are not that high, we aren’t complaining. For a place, where grey is more or less the predominant colour, any amount of sunshine is more than welcome.
The kids’ Easter break is on full swing. Lots of investigations…
The li’l guy picked up this worm lying in the middle of the road(what if a car runs over it!!) and transported it to a safe(?) place
are going on But we are really looking forward the break, especialy as the daddy of the house is coming back on Friday, after nearly a month and a half ! Phew!! At last !!!
The temperatures outdoors may not be that much, but from indoors, it certainly seems very spring like..colourful flowers, buzzing bees add to the charm. The heart feels lighter and a light meal is what we had for lunch-Mushroom and vegetable quinoa- light and colourful- yes, very spring like.
2C quinoa, cooked according to packet instructions and immediately mixed with 1 tsp of olive oil
2 tblsp extra virgin olive oil
1small carrot and 1/2 a yellow pepper, cut into small cubes
a handful of peas
1C of small broccoli florets
3-4 clobves of garlic, finely chopped
1 small onion, finely chopped
5-6 closed cup mushrooms, thinly sliced
a handful of chopped walnuts
2 tblsp of Italian seasoning
1 tsp roasted and ground cumin
1/2 tsp crushed red chillies( more or less)
salt and freshly ground pepper to taste
- Heat the 2 tblsp of oil and tip in all the rest of the ingredients, one afyter the other.
- Stir and cook over low to medium heat till the onions and mushrooms soften. Over high heat, stir constantly till the rest of the moisture evaporates. The vegetables should retain a slight crunch.
- Ina large bowl, mix the quinoa with the cooked mushroom and vegetable mixture.
- Serve immediately. I garnished ours with some more crushed red chillies and freshly ground pepper.
There! a simple, but flavourful lunch ready to be enjoyed.
The vegetables and nuts added a nice crunch and the spices added their heat. Bright outdoors added a lot to the taste as well