Let the countdown begin! There are only 9 more days of teaching and 3 days of finals until the end of the school year! I can't believe I am at the end of year 2! I have gained so much confidence and experience in these past two years and I can't wait to embark on year 3. But first, summer!
This is a great, light summer recipe. Quinoa recipes are awesome becasue you know they are a little healthier and gluten-free! I have quite a few friends who can't have gluten and so this is the perfect recipe for a picnic or BBQ with them! I was inspired by a recipe from Fitness Magazine. This site comes up with great ideas for lighter recipes and with summer right around the corner I know these kinds of recipes are on my mind. I am eating healthier because I am going to start wedding dress shopping soon!
Quinoa Salad with Corn, Tomatoes, and Red Pepper
1 tbsp olive oil
1 tbsp dijion mustard
2 tbsp red wine vinegar
1/2 tsp kosher salt
1/4 tsp black pepper
1 shallot, chopped
2 cloves garlic, minced
1 cup quinoa
1 red pepper, chopped
2 cups corn kernels
1 pint grape tomatoes, halved
1. In a small bowl, whisk olive oil, dijion mustard, and vinegar. Whisk in the salt, pepper, chopped shallot, and minced garlic.
2. Place quinoa and 3 cups water in a medium pot. Bring to a boil, then lower heat to medium and cover. Let simmer for 20 minutes and then use a fork to fluff the quinoa. Place cooked qunioa in a large bowl.
3. Add the pepper, corn, and grape tomatoes to the quinoa and toss to combine. Pour in about half of the dressing and toss. Add more dressing as needed. Let the mixture chill in the fridge.