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Broccoli and Baebes

It’s a quiet Thursday night and I’m nursing a sore throat with salt water and hot tea. It’s kinda nice to be cozy in bed, listening to Mediaeval Baebes, playing Scrabble on Facebook, and reading Anne Lamott.

A few days ago I was reading my new blogger friend Chaya’s post at Sweet and Savory Says It All and was startled to see my name in a list of blogs she’d chosen for the Sugar Doll Blogger Award!!! Thank you, Chaya! 🙂 Chaya was one of my first readers and bent over backwards to make me feel welcome in the blogging world. She provided tips and encouragement and I love her homey recipes that she makes for her beloved hubby and family. 🙂 I’m such a newbie at all this she had to tell me what I was supposed to do with the award. 🙂 So, dear Chaya, here goes! Better late than never! 🙂

10 things about myself:

  1. I have lived in 24 different places since I was born.
  2. I wish I had a treehouse.
  3. I am Canadian but have spent more of my life in the United States.
  4. I love to travel and Turkey, Romania and Australia are at the top of my go-to-next list.
  5. My favorite author is John Buchan, and I must have Earl Grey tea when reading his books.
  6. My favorite color is red and it never fails to cheer me.
  7. I do not like mushrooms. Nope. Not at all.
  8. My dream house would have a library. And a secret passage.
  9. I hang jewelry on my wall because it’s too pretty to hide away until wearing.
  10. I rediscovered the Library this year, and still can’t believe they let us take books away for free.

This past year has been a rough one with health issues, so I’ve been operating under the mantra if I put good things in, good will come of it. This year I’m determined to use a greater variety of whole grains in salads, soups, gratins, etc, and today I’m dining on a Quinoa Pesto Salad with Broccoli and Almonds.

I was inspired by Heidi at 101 Cookbooks and rummaged about in fridge and shelves to see what I had to work with.

I found red quinoa and set it to cooking in a pot of water with a bit of salt. Then lightly steamed some broccoli just until it was gorgeously bright green. When the quinoa was cooked, I fluffed it up and mixed it with a jar of pesto then added chopped broccoli, some grated feta cheese and sliced almonds.

Deeelicious! The pesto makes it feel richer than it is, and the red quinoa, bright green broccoli and pale almonds bring color and festivity.

Quinoa Pesto Salad with Broccoli and Almonds

3 cups cooked quinoa
1 bunch broccoli, steamed and chopped
1 small jar pesto
1 ounce feta cheese, grated
1 handful sliced almonds

Combine and enjoy!

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