So fresh and so quin-oa. Get it?
Okay sorry for the corny intro joke, but I couldn’t resist.
Now for some fun news that I have to share because it just became official. Chris and I are going on an anniversary vacation!
We’re coming up on our one-year anniversary on May 19th and decided we needed to get away for a long weekend. We wanted a place to explore that is close enough, yet that neither of us had ever visited. So we’ve selected San Antonio, Texas! It will be the first trip to the Lone Star State for both of us and I’m super pumped.
Our flights are booked so now it’s time for the fun part – planning our activities and our meals!
I expect the colors in San Antonio to be bright and vibrant just like this.
Vibrant Vegetable Quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup frozen shelled edamame
- 1/2 cup onion, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 cup carrot, chopped
- 1 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- 1/2 tsp garlic powder
- salt and pepper to taste
In a pot over medium-high heat add water, quinoa and a pinch of salt. Cover and bring to a boil. Once boiling lower heat to medium and cook for another 15 minutes, or until the water has been absorbed.
Add edamame and and all remaining ingredients to the quinoa, stirring until combined. Cover and let warm on medium heat for 10 minutes or until edamame is thawed.
Serve hot, or refrigerate and serve cold on a warm summer day.
It makes a great side and also a great topping for salads!
We ate ours last night as a hot side along with a baked sweet potato topped with feta and a pork chop (for Chris). It’s got the perfect amount of crunch and packs plenty of protein.
Have you ever been to San Antonio? If so, I’d love to hear any recommendations!