Like I mentioned last week, we've been busy little bees lately. We had a fabulous family weekend in San Francisco, complete with city traffic and stunning views from the Golden Gate bridge. Before we knew it the weekend was over and it was back to the real world.
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| Montalvos |
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| Many Montalvos! |
After a busy weekend I knew I wanted to keep dinner simple and light. I made a nice big batch to have some leftovers for lunch the next day (it was great as a cold salad), and you could easily sub whatever veggies you have on hand to make your life easier. This is a great dish for Meatless Mondays.
Veggie & Feta Quinoa
1 cup organic quinoa
1 medium (or 2 small) zucchini
1 1/2 c fresh corn
1/2 c crumbled feta
Cook the quinoa according to directions. While the quinoa is cooking, slice the zucchini in half lengthwise and then cut into 1/4" half moons. That's the technical term, right? Quickly blanch the zucchini so that it retains its beautiful green color and remains crisp. Set aside. Steam the corn, if desired (I left mine fresh).
Once the quinoa is finished, combine with veggies in a large bowl. Gently fold in feta right before serving.
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