I was planning on posting this recipe all day yesterday but the day just flew by. It started with my 4:45am alarm followed by class at6am. I came home to eat/shower/get ready for a little gymnastics class with Anna. She loved running around and playing with the equipment .

We came home to have lunch with Kara, Laura and my mom as we worked on decorating our house. Pictures this weekend.

Then I dropped off dinner and got started on making our dinner for Brady’s grandma and aunt to come over for. I did a big pot of black bean soup with extra veggies to go with salad and cheese melts.

But we can talk about that later.

We had a great time chatting and playing (staring at) with 4 week old Baby Mya. Before they left and Anna hit the tub, we had a fabulous Dairy Queen cake (the Reese’s Blizzard kind) for Jacki’s birthday!

Quinoa would have been a better choice than ice cream cake but who would ever pick that?

  Quinoa with Red Onion and Kale

• 2 cups of vegetable broth (+ 1/2 c. more if needed to finish cooking quinoa)
• 1 c. quinoa
• 1 med. red onion, sliced thin
• 1.5 c. of fresh baby kale
• 1 T. olive oil
• 1 or 2 cloves fresh garlic, pressed or minced
• 1/2 can of chickpeas
• MMM sauce for topping (you could also use your favorite sauce – teriyaki, spicy peanut dressing, soyaki, etc)

1. In a large pot, bring broth to a boil. Then add quinoa.
2. Cook with a lid on until water is dissolved and quinoa is fluffy. You may need to add a little water or broth to get the quinoa all the way cooked.
3. While quinoa cooks, in a large frying pan, simmer onion, garlic, olive oil, kale and chickpeas.
4. When onions are softened and kale has wilted, add veggies to the pot of quinoa.
5. Serve with a big dollop of MMM sauce.

We are ready to eat!

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