Good day fellow steempunks. I hope you are all doing well and having a great day. My life is getting so busy right now. I have so much to do before we can take a few days off while traveling to Europe. Though we are going for 3 weeks, unfortunately, it will not be 3 weeks of holiday. We are going to a big expo for my hubby's new crypto community building project (Peerity.io) in Barcelona and in between I'll keep posting yummy recipes and travel adventures.
I also plan on cooking for family and friends, while working on the new website and 8-week healthy lifestyle transformation plan which will hopefully be ready by the end of the year. Luckily we are early risers so we can work in the morning and take the rest of the day off to spend with our loved ones.
Then when we come back, I'm heading to the coast to look for a new house and move everything down.... exciting times but very busy times. I can barely contain my excitement to see how both of our projects will evolve and go live.
But I also realize that we can't get caught up in our work too much and that we have to take as much time as we can for our beloved family and friends. Through our projects are like little babies, family and friends are still our number one and I can't wait to see them again.
And of course be prepared to see a berry dish popping up every day..... looking forward to using all kinds of berries and parsnips.... miss those foods so much. I plan on bringing seeds and I hope the fertile jungle/coastal soil will grow them for us in the near future....
But enough about my life. How are you all doing? What is getting you excited lately? Any big events coming up?
Ingredients (serves 2-3)
For the salad
3/4-1 cup uncooked quinoa, we used tricolor
2 cups shredded red/purple cabbage
1/4 cup finely chopped spring onions
1 cup finely chopped celery
1 cup cubed cucumber
For the dressing
1 tbsp peanut butter (we used homemade)
1 tbsp sesame oil
1/2 lime, juice only
1 tbsp soy sauce
Black pepper to taste
Water if needed
Directions
- Cook the quinoa according to the instructions on the package.
- In a medium bowl, combine all dressing ingredients. Whisk well to combine. Use water the thin if needed. We used homemade peanut butter which has a harder consistency so we added a little water.
- Cut all veggies. Combine in a large bowl. Toss to combine.
- In a skillet with cooking oil, toast quinoa.
- Allow to cool slightly and add to the veggie mix. Toss to combine and divide over bowls or plate. Drizzle with peanut dressing.
Enjoy 😋
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1