Until recently, I wasn’t very creative in the kitchen. I used to eat the same meals on the the same days, week after week, month after month. BORING! Now I’m the exact opposite. It’s hard for me to remember what I had for dinner most days now because I change it up that much. I learned that from my husband, for sure.
When I first met Andy, it was 2002, we were both living and working at a Latin restaurant in Chicago and he was making food no one had ever heard of, never mind had tried. My mind was blown and my heart skipped a beat. We rarely went out to dinner in the early days because we were both broke, exhausted from work, and he could make dinner out of the boxed crap I had in my kitchen cabinets. I would say to him, “there’s nothing in my house, let’s order something,” but he would still scan my shelves and create something out of nothing! His roommates were impressed too; he was quite the catch!
Andy tried to call dips on cooking dinner tonight as I dropped him off to play golf today (yes, we still share a car after all these years), but I knew I could throw something together creatively and surprise him instead. I don’t like to waste or throw away any produce so this is a concoction of what was left in the refrig. Also, I made this on my lunch hour so it would be ready to eat when we get home! Oh- and I’m not one of those wives who are against golf! Ladies- it gives you hours of alone time, peace and plenty of time to cook!
This is Andy all sad pants because he has no one to play golf with….hint hint…
Pumpkin Apricot Quinoa Salad- serves 2-4
Ingredients:
-2 baby pumpkins
-1 cup chopped scallions
-1/2 cup dried apricots
-1 cup uncooked quinoa (I used the red color)
-1 tsp olive oil
-salt and pepper
Directions:
1. Preheat the oven to 350 degrees. Cut the pumpkins in half, sprinkle with olive oil, salt and pepper and place cut-side down on an un-greased cookie sheet. Bake for 20 minutes or until soft. You don’t need to take the seeds out!
2. Cook the quinoa with 2 cups of water and bring to a boil. Cover, place on low heat and cook for 15 minutes or until all the water has evaporated.
3. Chop up the scallions and the apricots.
4. When the pumpkin is done cooking, scoop out the insides and toss in with the quinoa, scallions and apricots. Stir well, adding some olive oil, salt and pepper.
5. Serve warm and garnish with some nuts and apricots! Easy peesy!
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I’m in between classes at the Yoga Centre right now so I must go teach! The Yummy Yogini will return tomorrow with more treats, talk, and temptations! Nosh and Namaste!