Tomatatosplosion has begun!
|There's a Vitamin C party in my kitchen!|
For dinner on Monday night I ate the rest of my stuffed poblanos with some sauteed zucchini, but last night I needed to make something new. I went with a quick recipe from the book:
Quinoa and Pan Fried Corn with Orange Zest and Chives (page 230).
This is so simple and quick and delightful. It is basically quinoa cooked in veggie stock combined with seared corn and scallions, kissed with orange zest and garnished with fresh chives (chives from my very own garden!) I added a big clove of garlic.
Let the scallion choppin' commence!
|How pretty is THAT?!|
I ate this along side some mixed veggies and cannellini beans. So summery and light and perfect for a late post-workout dinner.