Evie didn’t have school yesterday, so I scheduled a playdate at our house. Her friend has a brother Mack’s age who came over, too, and all four kids had a blast all afternoon. The mom and I actually had a real conversation (a rarity!) because the kids were so busy playing. Seemed like the perfect reason to open a bottle of prosecco, and that’s exactly what we did!
The kids made peanut butter and marshmallow sandwiches for lunch. It was a sugary and special treat for them. I made something a bit healthier for the mom and myself – quinoa with broccoli, grapes, apricots and pine nuts. It was an easy lunch to prepare, and I felt full for the entire afternoon. Spending the day with new friends was such a nice way to start the weekend.
Lately I’ve heard some rumblings that quinoa might not be a politically correct choice. Apparently, world demand for quinoa has risen so high that the South American farmers who grow it (and have eaten it for generations) can no longer afford it eat it. I am going to research it a bit more, but farro, barley, rice or couscous would be a nice substitute in this dish.
Quinoa with Broccoli and Grapes
1 cup quinoa
1 cup grapes, sliced in half
1/2 cup dried apricots, sliced
1 cup broccoli, lightly steamed and cooled
1/4 cup pine nuts, toasted
a splash or two of red wine vinegar
Cook quinoa according to package instructions. Remove from heat and cool to room temperature.
Combine cooled quinoa, grapes, broccoli, grapes and apricots in a large bowl. Stir well. Splash red wine vinegar and stir well. Season to taste with salt and pepper.
Serve chilled or at room temperature.
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