It’s been busy! Thanks for sticking around and subscribing…and telling all your friends to subscribe too, right??
I’ve been doing some freelance work for several different companies, but now it’s time to get back to my personal account.
I’ve officially entered my last semester of graduate school and my first semester of culinary school. LIFE. IS. CRAZY. My capstone paper is consuming my life. In between writing my paper and mental breakdowns, I cook. It helps me sort through all those emotions and stress. Today I was working on these exam questions that I will be tested over at the end of my graduate class. These questions are the most complex things you could ever imagine. I’m on five pages of writing…for the first question. During my lunch break from this, I needed something refreshing that would fuel my brain for a continued heavy workload.
This summer grain salad was the perfect answer. Complete with 3 servings of fruits and vegetables, plus heart healthy olive oil, and protein packed quinoa.
Time to get back to work.
Summer Grain Salad
5-6 heirloom tomatoes, sliced in half
1 peach, sliced into wedges
1 ear of sweet corn
1 cup quinoa and brown rice mixture (precooked)
2 Tbsp. feta cheese
3 basil leaves, chiffonade
1 Tbsp. olive oil
salt and pepper to taste
- Cook quinoa and rice to package directions
- Slice tomatoes, peaches, and corn off the cobb
- Chiffonade basil
- Place quinoa and rice on the bottom of your plate/bowl
- Toss tomatoes, peaches, and corn in olive oil, season with salt and pepper to taste and place on top of quinoa/rice
- Top with basil and feta crumbles