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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Tuesday, April 17, 2012

Scraps and Snippets ~ Asian Quinoa Lettuce Cup Filling or Quinoa Fried "Rice"

Asian Quinoa Lettuce Cup Filling or Quinoa "Fried Rice"

3/4 Cup Organic Quinoa
2 TBSP sesame oil
3 organic celery stalks chopped/diced
3 TBSP slivered almonds
2 TBSP rice vinegar
1 1/2 TBSPs soy sauce
1 tsp garlic powder
1 Cup veggie broth

In sauce pan toss non-cooked quinoa and almonds and 1 TBSP of sesame oil. Heat until almonds begin to brown and the mixture grows fragrant, stirring frequently. Add celery, broth, garlic powder, vinegar, soy sauce and rest of the oil. Bring to boil. Decrease heat and cover and simmer until all the liquid is absorbed.

Serves 2-4 depending on whether it's used as main or side.