It's Sunday and Mr.S. is running around frantically trying to complete his weekend To Do list. Every so often he comes into the house to check the scores on the 9 million football games that are on. He winces more then he smiles at the scores and as he heads outside again to mow the lawn and rake leaves, he shoots me a version of the stinkeye that could give an old gypsy woman a run for her money. I love Mr.S. but he's one of those guys who always has to be busy with something- projects, repairs, a new exercise routine; whereas, I'm of the ilk that believes Sundays are for lazing about. Yep, buy me a one way ticket to Lazytown. Nothing makes me happier than what I affectionately call No Bra Sundays. My lady friends know what I'm talking about...those Sundays where you sleep in, drink a cup of coffee (or three) around 10 and then you just lounge on the sofa while sporting comfy yoga pants and no over-the-shoulder boulder holder. Yep, the girls are feelin' free and so am I. After munching on a lunch of a few "fun-size" candy bars and finishing Tina Fey's, "Bossypants," I'm ready for some human interaction, reluctantly...and it's only 3pm.
Anyhow, post No Bra Sunday (aka Monday), you'll need to get back with the Get Sh*t Done regime and to do that you'll need to eat something healthier than a bag of Doritos and leftover Thai takeout. Give this faux pilaf recipe a try. I know it sounds turbo healthy (which it is) but it tastes good as well. If it makes you feel better, you can eat it while wearing your yoga pants and watching an episode of "Revenge."
Mushroom-Asparagus Quinoa "Pilaf"
1 cup quinoa (I used Trader Joe's Organic Tri-Color Quinoa)
2 cups broth (You can pretty much use any kind. Chicken or vegetable work well. I had some leftover shiitake broth from another cooking project so I used that)
1 cup sliced cremini mushrooms
1 cup asparagus, cut into 1-inch pieces
3-4 cloves garlic, minced
1-2 tablespoons extra virgin olive oil
salt and pepper, to taste
1. Rinse your quinoa. (I do this even if the package is marked pre-rinsed.) It removes the quinoa's bitter tasting coating called the saponin.
2. Place rinsed quinoa in a pot with broth.
3. Bring to a boil and then reduce to a simmer. Cover and continue to cook for however long the product's instructions say, usually 15-30 minutes.
4. In a skillet, heat up olive oil. Once it's hot, add mushrooms, asparagus and garlic. Saute until asparagus is bright green (about 5 minutes).
5. When the quinoa is done (you can tell when it's done cooking because there be a little white ring that curls around it, this is called the germ), add it to your veggies.
6. Season with salt and pepper and you're ready to go!