Summer is here, along with the desperate search for meals that don't require use of the oven! Thank goodness it also means beautiful veggies and salads, salads, salads.
I didn't completely accomplish the oven-free meal yesterday - I turned the oven on to roast some chickpeas. And I cooked some quinoa because I was anxious to try out an idea that came to me after talking to a co-worker about rekindling our love affair with the grain. We started cooking quinoa at BCS about a year ago, mainly using it as a substitute for rice in casseroles, or with beans or chili. It worked well as a side dish and the kids ate enough to make me believe I should try to incorporate it into the menu more often.
Here's what I came up with today...quinoa salad with rainbow peppers and black beans, along with carrots, hummus, whole grain bread and cantaloupe. Look at those lunch plates!
