It truly was a beautiful day! The temperature was right at 70 degrees, and it was sunny with a mostly gentle breeze.
Gracie and I went shopping. We went to JCPenney, Michael's, Target, and World Market. For once, I didn't have to get groceries, so we just did sale shopping, mostly. We also met up with Mom and Bronwyn and had lunch at Taco Bell with them while we were out.
My best deal of the day was probably at JCPenney. I got two pair of flip-flops (on sale-Buy 1, Get one for 88 cents), so the total came to $19. I had $13 on a store credit, so I walked out with two pair of flip-flops for $6.56!!
Gracie fell asleep on the way home, so I had a couple quiet hours after I got home.
For dinner tonight, we had grilled salmon basted with Teryaki sauce, Quinoa and Black Bean salad, and fruit salad. Yummy!
Here is the Quinoa Salad recipe, courtesy of Spark People emails.
Quinoa and Black Bean Salad
Serves: 8
INGREDIENTS
1-1/2 cups quinoa
1-1/2 cups canned black beans, rinsed and drained
1-1/2 Tbsp. red wine vinegar
1-1/2 cups cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp. garlic, minced fine
1/4 tsp. cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp. salt
1 1/4 tsp. ground cumin
1/3 cup olive oil
DIRECTIONS
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
Gracie and I went shopping. We went to JCPenney, Michael's, Target, and World Market. For once, I didn't have to get groceries, so we just did sale shopping, mostly. We also met up with Mom and Bronwyn and had lunch at Taco Bell with them while we were out.
My best deal of the day was probably at JCPenney. I got two pair of flip-flops (on sale-Buy 1, Get one for 88 cents), so the total came to $19. I had $13 on a store credit, so I walked out with two pair of flip-flops for $6.56!!
Gracie fell asleep on the way home, so I had a couple quiet hours after I got home.
For dinner tonight, we had grilled salmon basted with Teryaki sauce, Quinoa and Black Bean salad, and fruit salad. Yummy!
Here is the Quinoa Salad recipe, courtesy of Spark People emails.
Quinoa and Black Bean Salad
Serves: 8
INGREDIENTS
1-1/2 cups quinoa 1-1/2 cups canned black beans, rinsed and drained 1-1/2 Tbsp. red wine vinegar 1-1/2 cups cooked corn (fresh, canned or frozen)1 red bell pepper, seeded and chopped4 scallions, chopped 1 tsp. garlic, minced fine 1/4 tsp. cayenne pepper 1/4 cup fresh coriander leaves, chopped fine 1/3 cup fresh lime juice 1/2 tsp. salt 1 1/4 tsp. ground cumin 1/3 cup olive oilDIRECTIONS
1. Rinse quinoa in a fine sieve under cold running water until water runs clear.
2. Put quinoa in a pot with 2-1/4 cups water.
3. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender.
4. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
5. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.
6. Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.
7. In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.
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