I think that cooking and eating dinner together two nights a week will be the best part of Derek's new schedule. Tonight we made tilapia and an improv quinoa dish. I am very inspired by the farmer's market this time of year, and here is what I came up with tonight.
Quinoa with Swiss Chard and Roasted Beets
This is how things should be...
Quinoa with Swiss Chard and Roasted Beets
INGREDIENTS
- Leftover quinoa (I had about 3 cups of quinoa that had been cooked in coconut milk)
- 1 bunch swiss chard, stems chopped and set aside
- Onions and garlic
- Sesame oil
- Low sodium soy sauce
- 6 beets, individually wrapped in foil and roasted according to ATK recipe
INSTRUCTIONS
- Saute chard stems, onion and garlic in 1 T. sesame oil. Add swiss chard and cook it down. Add 1 T. soy sauce. Once the chard is cooked, add the peeled-roasted-diced beets and quinoa.
Since S&Z helped cook everything, they were very motivated to eat it too. It also didn't hurt when I explained to Zoe that her pee would be pink tomorrow morning from eating beets :).
After dinner the kids ate mini popsicles on the deck while we skype'd with my Dad & Mary.
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