I've been on a little quinoa kick lately. Last week, I made quinoa with cherry tomatoes, arugula, and feta cheese. I think I like it so much because it's so easy and it always tastes fresh. It's one of those dig around in your fridge/cupboard dishes and throw in whatever sounds good. I like to make a good sized portion to keep in the fridge for a couple of days and have it for lunch, a snack, or a side for another meal.
1 Cup Organic Quinoa
2 Cups chicken stock
1 cup packed baby arugula
1/4 cup shredded prepared duck confit
1/8 cup pickled sliced fennel
Zest of one lemon
1 tsp lemon juice
1 Tbsp olive oil
freshly ground pepper to taste
Rinse quinoa in cold water, drain. Bring chicken stock to a boil, add quinoa, cover and simmer until liquid is dry and quinoa is cooked, about 15 minutes. Place quinoa in a bowl in the refrigerator and cool. Once quinoa is cooled, add remaining ingredients and stir to combine. Refrigerate, let come to room temp slightly when ready to serve.
On a side note, a little chick update...
The chickens are growing nicely. They are on a good routine now. In the mornings, I go out and clean up their coop a bit; put in fresh water, rake the dirt, and give them a morning treat. They are waiting by the door when I go out there. I let them out and as soon as I put their treat inside the coop, they come wandering back. We are still a month and a half or so from eggs, but we can't wait! There's something magical about it when it's happening in your own back yard. Since school started, Stella has been sitting outside with them after school, while doing her homework. It is pretty darn sweet.