Still, it remains to be seen if we make our (usual) yearly trek to Northern New Mexico.
Moon over Inn on Alameda, December 2014
So, I am still wistfully thinking about our past trips and posting a few pictures as I revisit our past journeys.
El Santuario de Chimayó on Christmas Day, 2011
. . . → Read More: Southwest Quinoa and Kale Salad with NM Red Chile Vinaigrette
This tangy vinaigrette is perfect for greens. It is perfect for a composed chicken salad. It is perfect for quinoa and kale. Cumin Citronette is so good, I tried it on all three salads. . . . → Read More: Tangy Cumin Citronette and a Salad Trifecta
The holidays were kind of a blur this year. We spent time with family and friends for almost a solid two weeks. No worries, though, it was a wonderful time. (Mostly. There was the typical drama that we were soon laughing over. Nothing major.)
We traveled to the Denver area on the 21st to . . . → Read More: Festive Quinoa Salad
Today I present a cool summer salad. Check it out and don’t forget you have only three more days to enter THE GIVEAWAY! . . . → Read More: Feta and Chickpea Pesto Salad for #HotSummerEats
This salad was inspired from my lunch at the CIA run pop-up bakery in San Antonio last month. It combines quinoa, wild rice, peas, carrots, and radish. . . . → Read More: Curried Quinoa, Wild Rice, and Veggie Salad
So, you’ve heard there’s no such thing as a free lunch, right?
Well, at my school, there is.
One of the few perks of the teachers and staff is that we all get a free lunch. Really, this does add up and it is a real benefit. I hate to complain, though, but . . . → Read More: Italian Quinoa-White Bean Salad
This salad is my SRC post for July. I was very intimidated by my pairing this month. 🙂 . . . → Read More: Quinoa Fiesta Salad
A salad for summer. (I know, I am rushing the season!) . . . → Read More: Red Quinoa Greek Salad
On our last trip to Santa Fe, I had a beautiful stuffed acorn squash with brown rice, black bean chili, red sauce, and cojita at Harry’s Roadhouse. I really wanted to try to capture the New Mexican influence of that simple stuffed squash meal at Harry’s to help us with our New Mexico blues. And, I wanted to make it a bit healthier. Instead of brown rice, I used quinoa, added kale, and included some chili spice. I present Roasted Acorn Squash Stuffed with Quinoa, Kale, and Dried Tomatoes. . . . → Read More: Santa Fe-Inspired Quinoa Stuffed Acorn Squash
A great (and healthy) salad to use my kale from the hoop-house garden. . . . → Read More: Quinoa Salad with Kale from the Garden