Babys love salad!

Today is day 3 of Zach’s deployment, my day today was not very eventful. It turned into a late night last night and Ivy thought it would be great fun to wake up at 5am…. I’m trying to drink green tea rather than coffee, due to all of the extra health bonuses… which left me with a lovely headache..

After my power nap I did feel slightly livelier, so I put Ivy in the Baby Bjorn and put the leash on Chassi and we went for a nice stole around the neighborhood. Being outside always makes me feel better, I forget that some times. I really think we need to go on a camping trip! It has been way to long!

I planted my tomato plant today in that Topsy Turvy thing,

 I sure hope it works! You may be asking yourself why I don’t plant it in the yard, because I do have a yard now. Chassi (my dog) is a pit of a digger and if she want that plant it doesn’t stand a chance! So at the moment while she’s learning how to be in a yard, my tomatoes are going to have to try and grow upside-down. I also planted my rosemary seeds today in a mason jar. When they start growing I think I’ll trans plant them in the front yard. I will also take pics when its more then dirt in a jar. 

For my dinner tonight I found this great recipe on Pinterest   

 

Photo from The Diva Dish

Lemon Quinoa Cilantro Chickpea Salad

Ingredients:

1 Cup dry quinoa

2 Cups Vegetable broth

2 Cups spinach

½ a bunch cilantro

1/4 Cup onion

2 cloves garlic

1 can garbanzo beans (drained and rinsed)

1 ½ Cup cherry tomatoes cut in half

2 avocados diced

Dressing:

Juice of 2 lemons

2 teaspoons dijon mustard

2 Tablespoons olive oil

1 teaspoons agave nectar

1/2 teaspoon cumin

salt and pepper to taste

 

Directions:

1.     Make your quinoa first. Turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium/low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes just until the liquid absorbs. You don’t want it completely dried out, so when there is just a TINY amount of liquid left in the pot, remove it from heat and put a lid on it. Set it aside, and make the rest of the salad.

 

2.     In a food processor, add spinach, cilantro, onion, and garlic cloves  

 

3.     Process until they are finely diced. You can do this by hand as well if you don’t have a food processor.

 

4.     Add to a bowl, next add your chickpeas and stir until everything is combined and coated. If the quinoa is cooled, you can add it to the chickpea mixture.

 

 

5.     Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. Add in tomatoes and avocado and mix. Set in fridge for about 10-15 minutes before serving so the flavors set.

 

 I was going to take a nicer pic but Ivy really wanted to be in it!

 

I thought that this was a delicious salad, and very healthy! Ivy seems to like it too! It took a little bit of prep time, and if you don’t have a food processor it will take much more, but it is very refreshing for the summer. I was also surprised by how quickly it filled me up! It can sometimes take a lot to fill me up, I mean I’ve been known to eat a whole box of cheez-itz in one sitting…

Thanks for visiting! If you have any questions or comments please let me know! Or if there is a recipe you would like me to make, don't be afraid to ask!