1. Despite the expected challenges, I LOVE being a mom and I find myself becoming more and more enamored with Lily every day. So much of being first-time parents is figuring things out for ourselves along the way, and – for the most part – it has been a joy thus far. I actually don’t much mind the multiple-times-a-night feedings because snuggling up with our little tater tot has become one of my favorite activities :).
Something I am still getting accustomed to is how to now feed myself and John. It’s no longer possible to plan on meals being served at a given time, as Lily tends to wake up either as I’m cooking or right as we’re about to sit down to eat. John has brought me meals on the couch while I breastfed many times over these past two weeks! I’m glad I had to foresight to make a bunch of freezer meals before Lily was born, and we’ve managed to maintain our healthy diet… such as this dinner of roast chicken, sauteed green beans, and roasted potatoes we enjoyed (on the couch, while breastfeeding) on Saturday night:
| Property | Value |
|---|---|
| Name | Monday Musings |
| Cuisine | Mediterranean |
| Prep Time | 15 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 4 servings |
| Yield | Approximately 4 cups of salad |
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
Instructions
- Prepare the Quinoa
- Rinse the quinoa under cold water.
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and water is absorbed. Fluff the quinoa with a fork and let it cool.
- Make the Citrus Vinaigrette
- In a small bowl, whisk together the lemon juice, lime juice, lemon zest, lime zest, olive oil, honey, minced garlic, salt, and pepper. Set aside.
- Assemble the Salad
- In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and fresh parsley.
- Add the Citrus Vinaigrette
- Pour the citrus vinaigrette over the salad and toss gently to combine, ensuring all the ingredients are well coated.
- Season and Garnish
- Season the salad with salt and pepper to taste. Top with crumbled feta cheese for a burst of flavor and a hint of creaminess.
- Serve
- Transfer the salad to a serving platter or individual bowls. Serve immediately and enjoy this nutritious, refreshing quinoa salad!
Estimated Nutrition Per Serving (approximate values)
- Calories: 330 kcal
- Protein: 12g
- Carbohydrates: 54g
- Total Fat: 7g
- Saturated Fat: 1.5g
- Fiber: 9g
- Sugar: 6g
- Sodium: 420mg
Please note that the nutritional values are approximate and can vary based on specific ingredients used and portion sizes. Always refer to specific product labels or consult a nutritionist for precise nutritional information.
2. Sunday night TV is worth watching for the first time since the season finales of Dexter and Homeland!
Shameless, House of Lies, and Girls are all shows I’ve come to follow and enjoy… though I typically watch them via On Demand in the days following their original air date.
While on the topic of Girls, if you’re a fan – heck, even if you’re not – you’ll get a kick out of this.
3. John’s big Christmas present for me was a gorgeous set of David Yurman bracelets featuring Lily’s birthstone, (yep, he’s a keeper!), but he also gifted me with some potted herb seeds:
So far the cilantro is taking the lead, though it doesn’t look like the cilantro I’m familiar with quite yet. It’s going to be so nice to have freshly picked herbs in the dead of a New England winter!4. I very rarely buy novels, much preferring to take them out of the library for free. I was on the wait list for this book for months but the wait was SO worth it! I’m halfway through, and completely hooked. Best book I’ve read in a while! No spoilers, please ;).
