Days 4 and 5

September 17, 2012 at 4:34 am (Food) ()

I’m not counting Friday as one of our diet days. It didn’t count. Not even a little bit. I took the boys to the fair with a friend. We had a blast and ate a bunch of really horrendous food. And it was so good. Forgive me diet gods.

We’ll call Saturday day 4. It was one of those crazy days that would have been so much easier to order take out. I didn’t. Although it was rather tempting. I didn’t get home from work until 4:30 and needed to leave at 6:30 for a bachelorette dinner party. In two hours, I needed to cook dinner for Hubs and the kiddos, make a dish to bring to dinner with friends, shower and leave the house looking somewhat put together. Take out was really sounding good, but I didn’t cave. I made Hubs and the boys grilled salmon, brown rice and salad. I brought an awesome salmon and quinoa salad for the dinner party. People asked for the recipe. Win.

Tonight, we had a family dinner at my brother’s house. We decided to have barbecue pizzas for dinner. I made whole wheat dough, and topped it with ground tomatoes, Boca meatless crumbles, and about half the cheese I normally would have used. It was pretty yummy, but didn’t beat out the quinoa salad.

Without further ado, here’s the recipe for Salmon Quinoa Salad.

1 cup quinoa
2 cups vegetable stock
4oz salmon, cooked, cooled and flaked
1/2 cup thinly sliced leeks
1/2 bell pepper, finely chopped
1/2 cup finely diced celery
2Tbsp olive oil
2Tbsp red wine vinegar
1tsp thyme
Dash of salt and pepper

1. Combine quinoa and stock in a small pot, bring to a boil, cover and simmer 15-20 minutes until all stock is absorbed. Put it in the fridge to cool.
2. Lightly sauté leeks in a tiny bit of oil. Combine the cooked leeks with the cooked quinoa.
3. Mix in the celery and bell pepper with quinoa.
4. To make dressing, whisk together oil, vinegar, thyme, salt and pepper. When quinoa is cool, toss dressing with salad.

Done!

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