What a combination to write about too. First, I decided to add more fresh garlic in my diet and found this delicious salad. I had a few of the kids try it, as the rest of them had no interest in trying it.
Southwestern Quinoa and Chickpea Salad
(From The Doctors Book of Food Remedies, By Selene Yeager and the Editors of Prevention Health Books)
1 cup quinoa
1 3/4 cups water
4 tsp. olive oil
1 cup rinsed and drained canned chickpeas
1 medium tomato, seeded and chopped
3 Tbsp. fresh lime juice
2 Tbsp. minced fresh cilantro
1/2 tsp. ground cumin
1 clove garlic, minced
1/8 tsp. salt
Place the quinoa in a fine sieve and rinse well with cold water. Drain and transfer to a medium saucepan.
Add the water and bring to a boil over medium heat. Cover, reduce the heat to low, and simmer for 15 minutes, or until the quinoa is tender but still slightly crunchy. If all the water has not been absorbed, drain it through a fine sieve.
Place the quinoa in a medium bowl. Drizzle with the oil and toss to mix. Add the chickpeas, tomatoes, lime juice, cilantro, cumin, garlic, and salt. Toss thoroughly to mix.
Makes 4 servings. Tip: Try baking dry chickpeas ahead of time.
I planted cumin for the first time ever this year. I see only a few came up, but we had a very strange start to our summer. The abundance of rain, followed by no rain, caused some odd growing in the plants.
I cut some lemon balm yesterday. I will dry it to add to a tea for my sore throat. I am also considering finely chopping some fresh lemon balm, and adding it to our Lemon Wild Black Raspberry Muffins.
Oh....and for the "toad" part of today's post . . .
Check this out. A toad has made his home in my redbud tree pot. We removed him, and later in the day, he was right back in the pot.
Look just above the word "Pioneer" on the photo. You can see his head barely sticking out of the dirt. You may have to click on the photo to enlarge it to really see it.