Is anyone else into making weekly to-do lists? I have recently been making them, and I have to say they are really working for me. I split my list up into a few sections: blog, for me, errands, and meal plan/grocery list. The blogging section helps me to plan my posts and keep me on a schedule. The “for me” portion is where I plan my workouts, pencil in at home spa nights, books to read, etc. I also like to list a few extra things starred at the top of my list that I would like to try every week. This week its taking 5 minutes a day to meditate. I’ve always struggled with meditation because it is tough for my to quiet my thoughts. However, I have been feeling slightly more stressed than usual and thought I’d give it a shot. These “extras” help me to try new things each week. It could be something as simple as a new restaurant, going on a hike to explore a new park, or making a coffee body scrub. I find it really satisfying to be able to check tasks off of my list everyday. To be honest, I usually start each list with the task: make list. It just motivates me.
Now, on to the recipe. We got off to a very bumpy start, quinoa and me. It was never my favorite. I tolerated it because of the amazing health benefits. Then, I realized, I have been cooking it wrong. I’ve been adding too many ingredients while the quinoa was cooking making it mushy. Now, I follow the package instructions (what an idea, huh?) and cook the quinoa plainly first. Once the quinoa is cooked, I mix it with some caramelized onions and top with some fresh flat leaf parsley. The caramelized onions give the quinoa so much flavor. The flat leaf parsley gives a freshness to this side dish that I really love. So if you are not a fan of quinoa, give this recipe a try! I’m so happy that I didn’t settle for mush.
1 cup quinoa
2 cups water or stock
1 onion, chopped
Heat a small pan to medium high heat. Add a drizzle of olive oil, onions, a sprinkle of salt and pepper. Stir occasionally for about 5 minutes until the onions get a little color. You can add a splash of water if they are getting too brown. Turn heat to medium low. Keep cooking while you prepare and cook the quinoa. Stir occasionally.
Rinse the quinoa in a fine strainer. This will help take away any bitterness the quinoa may have.
In a medium pot, bring the stock or water to a boil. Add a drizzle of olive oil, about a teaspoon or two and a pinch of salt. Add the quinoa, stir, cover, and lower to a simmer for 10 minutes. After 10 minutes remove from the heat and keep covered for another 5 minutes.
Mix the caramelized onions in with the quinoa. Fluff with a fork. Sprinkle with some roughly chopped flat leaf parsley.