Yesterday I created my twitter account and ended up going to sleep at 2 am after figuring out how it works! I woke up at 11 am and drank a glass of chocolate milk since it was practically lunch time.
For lunch, I had leftover pink sauce tortellini. I did 3 loads of laundry and a little bit of cleaning.
Diran came from school at about 4:30 pm and I was so hungry that I couldn’t wait enough to make dinner ;). We went at Sushi Shopand ate vegetarian spring rolls and sushi. We were so hungry that we ate the spring rolls before I realized that I forgot to take a picture of the beautiful plate!
From left: cucumber roll, avocado roll and sun-dried tomato/cream cheese roll. It was the first tame that I had sun-dried tomato sushi and it was quite good!
Then we went for ice cream and I had chailatte ice cream!
It was 40 degrees outside today! Definitely a good reason to have ice cream.
I came home and made tabbouleh. Since school begins tomorrow, I want to have something ready if I don’t want to make lunch or dinner.
Adaptation of Quinoa Tabouli on The Front Burner
- 1 cup dry quinoa
- 1/8 tsp garlic powder
- 1 1/2 cup water
- 1/2 English cucumber, diced
- 2 tomatoes, diced
- 1/2 cup loosely packed chiseled fresh parsley
- 1/4 cup slivered almonds
- 1 2/3 cup cooked chickpeas (2/3 cup dry or 1 can)
- 1/4 cup lemon juice (about 1 1/2 lemon)
- 1 tbsp olive oil
- Salt pepper to taste
Directions: Put the quinoa, garlic powder and water in a saucepan, stir and bring to a boil. Reduce to low heat, cover and cook for 15-20 minutes, until water is absorbed. Meanwhile, cut the vegetables and whisk together the lemon juice, oil, salt and pepper to prepare the vinaigrette.
When the quinoa is ready, put all the ingredients in a salad boil long with the vinaigrette and toss well. Eat right away or put in the fridge to cool.
I had a little bit of it as a snack and it was really good! Perfect for hot summer days. And totally healthy!
Now a little trick…
How to keep herbs fresher longer
Add a little water in a glass and put the herbs in it. There should be just enough water so that the end of the stems touch the water. Cover loosely with plastic wrap and keep in the fridge. Your herbs will be fresh for 2-3 weeks!
I have school tomorrow and there is a special breakfast at 7:30 am so I have to go to bead earlier tonight!