When I saw this bowl I knew I had to get It. Made in Turkey but It reminds me of Missoni knitwear. I can’t go out without buying a little something for the kitchen or the table. That is my thing, I have table top items everywhere. I use them on a daily bases. I am the one who thinks that everything has to be used almost immediately, I am the same with shoes.
What I’ve been cooking lately is quinoa with veggies.
I add carrots, zucchini, broccoli, red onion, orange zest and cranberries.
I am in a mood for Hippie Chic style: food + home + life.
It is the freedom to mix and match with no rules. Eat mother nature’s gifts, a fresh mix of vegetables, fruits, grains, seeds and nuts. Everything spontaneous, natural and stress free.
I bought these beauties and decided to make a Hippie Chic salad with them.
For my Hippie Chic salad I made a light vinaigrette with dijon and walnut oil.
I love quinoa!
Originated in the Andes region of South America, specially from Bolivia and Peru. The Incas called it the mother of all grains. This is the super grain of the century. Commonly referred to as a grain but what we eat is the seed of the plant. It has the most protein of any grain and contains amino acids. High in fiber and nutrients.It is gluten free, cholesterol free and easy to digest.
For my quinoa bowl:
1 cup of quinoa, follow the packets recipe. I tend to add a little less water than it usually calls for.
I sauté in olive oil:
1 red onion, finely chop
2 garlic cloves, minced
2 carrots, finely chop
1 zucchini, finely chop
1 stem of broccoli, cut into very small florets
1/4 cup cranberries
zest of 1 orange
Combine the crunchy veggies with the cooked quinoa.
Additional: sometimes I add toasted pinenuts, almonds, raisins, lemon juice, mint, cilantro. Really anything you like…