We got a new dog a week ago! This was a huge decision, since it means having another baby in the house. And it also means saying goodbye to our cat TwoShoes. He went missing 2 months ago, and we miss him every day. We were hoping with a new puppy in the house, we would fill that empty space.
So... meet Haigo, our 13 week old puppy. We are currently potty training him, and making sure Baby Zand doesn't forget she already IS potty trained. Needless to say, our house smells of pee, I am running after the two babies all the time, I am not getting enough sleep, and just constantly feel that this is the test to see if we will ever give Baby Zand a brother or sister! If you were to ask me right now... NOOOO!
Anyways, all of last week I was barely able to cook because of this. We had one big night of Mexican food, and pretty much lived on leftovers of that for the rest of the week. Hey, I am not complaining, it was pretty delicious! The one thing I made fresh with every meal was this cilantro lime quinoa. Traditionally you would maybe find this made with rice, but I like using quinoa instead of rice to make the whole meal lighter and more nutritious. The fresh cilantro and lime made a few days old leftover seems refreshing and new. It comes together so quickly, give it a try!
Feel free to use any grain for this or you can even make this with beans or lentils. This is simply an idea, and it also doesn't have to go with any other food. Although making some guacamole on the side and these garlicky miso glazed beans is pretty fantastic, if I may say so.
Preparation time: 10 minutes without cooking the quinoa (30 minutes with quinoa cooking time)
Makes 1 serving:
- 1 spring onion, finely chopped
- 1 cup cooked quinoa
- ½ cup tightly packed cilantro, finely chopped
- 2 Tbsp water
- 2 Tbsp freshly squeezed lime juice
- ½ tsp lime zest (zest from 1 lime)
- sea salt and freshly ground black pepper
Start by combining the quinoa, water, lime juice, and lime zest in a pot over medium heat. Cover and let heat for 5 minutes.
In the meantime chop the cilantro and spring onions finely, and stir them in.
Season with salt and pepper, and serve!