Have I bored you yet with how much I love the Utah Food Co-Op? I hope not since I’m about to mention it again. This week’s haul included apples, pears, bananas, zucchini, lettuce, spinach and more. With hubby getting a positive stress test result two weeks ago, it was time to kick start a better eating campaign and what better way then with a batch of organic fruits and veggies from the co-op?
Yesterday, he and I spent the day at the VA Hospital for his heart catheterization. What that is about is inserting a catheter into a vein in the arm (or groin) and running the tube and dye up though the heart to see what’s up. The GOOD news is the valve blockage isn’t nearly as bad as it could have been. YAY for that!! We still have to see why it’s not functioning at full speed but that’s not nearly as serious as it could have been. You could have heard a collective cheer from miles away when we got the good news. As a side note, the staff at the SLC VA is exceptional and the people we had caring for him yesterday was top notch. Still, it’s scary stuff.
Of course we discussed diet and Mr. Meat & Potatoes needs to swing more toward my way of eating. This means being more adventurous and trying things like Tofu and <gasp> garbanzo beans!! Also it’s time to venture into “QuinoaLand” and “LentilVille,” two items he was very reluctant to try. To get him started on the right foot, I made a Quinoa salad with Pears and Mango the other night. This was before his appointment but I wasn’t about to wait until then. He loves fruit so incorporating two of his favorites was a great day to get him to enjoy this salad.
Quinoa Salad with Pear & Mango
- 1 cup uncooked quinoa (rinsed & draines)
- 1 head of broccoli (cut into little pieces)
- 1 Medium pear (peeled & chopped into 1/2)
- 1/2 Medium red pepper (chopped)
- 1 Medium mango (peeled & chopped into 1/2)
- 1 green onion (chopped)
- 1 teaspoon toasted sesame seeds
- juice of one lemon
- 1 tablespoon extra virgin olive oil
- salt & pepper to taste
- 1/4 cup sliced almonds (to garnish)
|Cook quinoa according to package directions. Set aside.|
|Blanche broccoli by placing the pieces in boiling water for 2 minutes. Drain in a colander with ice to cool it off.|
|Mix all ingredients except the almonds in a large bowl. Cover and chill for 1-2 hours. When serving, top with the almonds.|
I think this salad is perfect for barbecues and get togethers. Hubby just thought it was perfect for breakfast. Although he can be so skeptical of new recipes, this one was a hit for him and I’m so grateful for that.
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