lemon in the midst of winter is a great pick-me-up.
the vibrant color and citrus scent tickle me pink and inspired me to add raspberries to the icing. raspberry and lemon - need i say more?
many thanks to the lovely candice of chia seed me for sharing the recipe, and ms. isa, author of vegan with a vengeance for creating animal-free gems.
above is a quick quinoa i threw together with ingredients i had on hand. it went over with our friends just as well as the cupcakes and was really simple to make.
three legume quinoa
1 C quinoa, rinsed well
2 C filtered water
1 C cooked kidney beans
1/2 C fresh or frozen shelled organic edamame
1/4 C fresh or frozen peas
1-2 garlic cloves, minced
italian seasonings, to taste
salt, to taste
in a large saucepan over medium, heat 1-2 tsp olive oil and garlic a minute or two, stirring often.
add rinsed quinoa and toast about 5 minutes, stirring often.
add water and bring to a boil. cover, reduce heat and simmer 12 minutes.
add seasonings and legumes. cover and simmer 3-5 more minutes. quinoa is ready when all water has been absorbed and grain is "fluffy".
this salad is delicious served warm or chilled.
note: for a "crunchier" quinoa, use a bit less water. i usually cut back a tablespoon or two.
optional: add olive oil and/or balsamic vinegar. top with raw or toasted almonds or pepitas before serving.
+ highlighted hearts under an image indicate photos not taken by me. click for the source.