Saturday was just a glorious day for a kite festival! We walked over to Montrose Harbor and met up with Sara, Gustav and Lina.
On another note, I took a chance and gave the girls a quinoa stir-fry that I had made for Len and me tonight so we could all eat together. Amazingly, the girls loved it! The only bit of problem they had was that the veggies were not cooked into soft submission so the pieces had to be smaller than normal in order for them to manage all the chewing required to swallow it. All in all though, a success.
This is Lucy saying "CHEESE!"
Cook 1 cup of quinoa and set aside. Meanwhile, add 2 TB of olive oil to hot pan. Add 1/2 tsp mustard seeds and 1 tsp of whole cumin seeds to hot oil. Saute until seeds pop. Add a chopped onion and saute until onions soften. Add kale, chopped carrots, broccoli, cauliflower (really, whatever veggies you fancy--this is just what I put in tonight) and some water. Saute 3-5 minutes until veggies are tender but still a bit crisp. Turn off heat and add 2 tsp sesame oil, a few sprinkles of wheat-free tamari (or soy sauce if you prefer), and a handful of raisins. Stir. Add cooked quinoa and stir. Serve. I also added slivered almonds to the adult plates.
You can always add whatever meat you want as well (just add it first, after the onions but before the rest of the veggies) but the quinoa is a high protein grain so I left it out.