Image via WikipediaWhoops, time got away from me and now we’re down to the wire, the night before Thanksgiving and I’m in random assembly mode instead of my usual organized, planned and plotted OCD-ness.
I tried to make the broccoli, rice and cheese (my mother’s recipe…mmmmm good!) while I made the Chicken Pad Thai for dinner and that worked out okay until I threw in the gluten free Quinoa stuffing. Then I started to fret, the baby started to cry, the husband started to ask why I’m so crazy always taking on so much and I started to laugh hysterically cause in a perfect, non crying, non questioning world, I would have adored the time spent in the kitchen.
All’s coming together nicely but man are the dishes piling up. Can someone send me a monkey that does dishes! I’d love him forever!
Time to hop off the computer, and go brine the turkey breast we’re taking for dinner tomorrow so we “allergy infested” folks can enjoy the turkey too! 🙂
Wishing everyone a happy, healthy, allergy free Thanksgiving!
3 cups cooked and cooled Quinoa (I made mine in the rice cooker)
1/3 cup chopped mixed fresh herbs (parsley, basil, cilantro, etc.)
4 oz crumbled Feta cheese (I subbed pine nuts and 2 Tbsp of brewer’s yeast)
1/4 cup pecan pieces
1/4 cup pomegranate seeds (if desired)
3 tablespoons extra-virgin olive oil
1/4 teaspoon each salt and pepper
2 tablespoons pomegranate concentrate
squeeze of lemon
Cook about 1 1/2 cups Quinoa to yield 3 cups cooked, cool.
In a large bowl, combine the quinoa, chopped herbs, pecans, feta cheese & pomegranate seeds (if desired.)
In a separate bowl, wisk together oil, pomegranate concentrate, lemon juice, salt and pepper. Pour dressing over quinoa and mix. Serve.