Hubby and I recently got back from a little get away. To my happy place (Disney World). I often feel overwhelmingly like I am the luckiest princess in all the land.
I came back full of inspiration for new recipes to try out. We ate some incredible food.
In the past, we usually eat lots and lots of yummy food. And I mean lots. The kinds of foods we don’t often eat at home. But this time we ate pretty healthfully, and it felt great. I couldn’t wait to come home and recreate some of the dishes we had because they were all so good!!
But then when I got home I was still in vacation mode. Which meant I had gotten into a new bookthat I am currently completely obsessed with and couldn’t be bothered to do anything but lounge around a read. I mean, keeping that relaxed vacation feel going for as long as possible is an art that I am determined to perfect.
We were also light on supplies, but I did need to eat. Sometimes living in the middle of nowhere and having almost no convenient take out is kind of a blessing. So I whipped this up, and I swear I have been eating it for lunch and dinner almost daily. Just making it over and over because it is simple, springy, and delicious. And leaves me plenty of time to read my book. Which I am actually going to go back to now
Health highlight of parsley: Parsley is the most popular herb in the world. Not only does it add a delicious flavor to food, but it is also super nutrient dense. Parsley is a rich source of ergosterols, which are precursors to vitamin D. It is a great source of antioxidants and flavonoids, and has been used to treat gastrointestinal distress. It is also a rich source of folic acid, and the oils in parsley have been shown to slow cancer growth in studies. It has also been known to freshen breath!
- 1 cup Quinoa
- 2 cups Water
- ¼ cup Lemon Juice (about 1-2 lemons)
- 1½ cups Peas (I used frozen)
- ¼ cup fresh Parsley (loosley packed, then chopped)
- 1 tablespoon EV Olive Oil
- ¼ teaspoon Onion Powder
- ⅛ teaspoon Garlic Powder
- ¼ teaspoon dried Cayenne (Optional – I like things spicy, so use less or omit if you are sensitive to spice)
- 3 tablespoons Fresh Chives (also optional, I just had them kicking around and looking like they really wanted to be included in the party)
- Sea salt (to taste)
- In a medium pot bring the quinoa and water to a boil
- Once it is boiling, reduce the heat to low, place a lid on the pot, and set the timer for 15 minutes
- Once 15 minutes is up add the peas, stir in, and cook another 2 minutes to warm them through
- Stir in the parsley, olive oil, onion and garlic powder, and the cayenne and chives if using
- Add salt to taste
- Dish up and enjoy!! This one is great warm or cold, so feel free to make it ahead for lunch.