It’s that time again: Confessional Friday! Allow me to go first.
Forgive me bodily innards, for I have sinned. (((Now that I think about, I believe my truest offense is using the word “innards”))) In the past 2 days, I have consumed way too many Mike and Ikes than I would like to admit to. Yes, I did believe that a good handful would be a sufficient appetizer starter to hold me off before I ate lunch yesterday. (And by handful, of course I am comparing its sizable features to that of, say, Andre the Giant–oh yeah, that was an 80’s WWF reference right there, Brother). ←again, now Hulk Hogan. Who’s with me? Huh? HUH??? (bringing my hand to my ear to hear the crowd roar) No one? *crickets*
I will give you $5 if you can name that last reference that I subtly slipped in there…
Okay, back to Mike and Ikes. My body (innards included) has not been pleased with my choice despite my initial exhilaration of eating each piece of chewy candy (or was it more like stuffing my face with 6 at a time?) Ah, who’s counting? However, probably not the best choice to eat whatever is free of gluten, wouldn’t you say? My body thinks so too. Currently I believe my stomach is flipping me off.
And for that I say that I am truly sorry. Please forgive me.
Now before the line starts forming for any confessions that are weighing on your minds, please check out dinner from last night. Then confessional booth with be open for business.
Lemony Chickpea, Broccoli and Quinoa Salad Recipe
Modified from this recipe I found in USA Weekend
- 1 c. dry quinoa
- 2 c. water
- 1/2 onion, chopped
- 2 tsp fresh thyme, chopped
- 1 head of broccoli, cut into small florets and steamed
- 2 cans chickpeas, rinsed and drained
- 1/4 c. basil, chopped
- 2 tsp olive oil
- 1/4 c. lemon juice (use more or less as you like)
- lemon zest (use as preferred)
- Heat oil over medium heat in a medium saucepan. Saute onions until translucent along with the thyme.
- Add dry quinoa and brown just a little bit. Add the water and bring to a boil. Once boiling, turn heat down to a simmer, cover and cook for 15 minutes or until the water has absorbed.
- Toss together the quinoa, chickpeas, broccoli, and dressing. Mix in basil last and serve.