My parents just finished up a 3 week roadtrip through the southwest. They started out in PA, headed down south, went through New Orleans, went to the Grand ‘ol Opry, and out west to Sedona, and the Grand Canyon. What a great life! I can only hope that when Jeremy and I are retired we can do the same!
They decided to swing by Lancaster on their way home which was perfect since tomorrow is Mothers Day! Initially we were going to go out to eat, but then realized that today was going to be GORGEOUS and perfect for grilling!! Also, my parents stayed in 17 different hotels, and ate out almost every night. We figured they would be ready for a home cooked meal. On the menu: Salmon cabobs, chicken cabobs, Quinoa Salad, grilled asparagus, iced tea, and lime yogurt cake for dessert! It was delicious!
Recipe below!
Grilling is the BEST!
My colorful plate. I think wild salmon cabobs are my favorite grill food.
Lime yogurt cake with blackberry sauce. Delicious!
After the parentals left for their last leg home, Jeremy and I decided to go for a walk. The neighborhood next to ours is so perfect. Wide, tree lined streets, cute little houses. Someday we would like to buy a house in a neighborhood just like this one!
Tonight we are heading to a friends house for another BBQ and then TOMORROW we have one more BBQ (3 cookouts in one weekend? YES PLEASE) and THEN we are off for a little vacation!! SO EXCITED!!
This dish has 3 of my favorite ingredients: dried cranberries, feta, and pistachios! The combination of the three is awesome and combined with Quinoa, a perfect side dish for wahtever you are grilling! This recipe is light, summery, and delicious.
Quinoa with Dried Cranberries, Pistachios, and Feta
Adapted from Cooking Light
Serves: 8
1 3/4 cups uncooked quinoa
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3 tablespoons finely chopped shallots
2 cups water
1/3 cup dry white wine
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/2 cup feta
Preparation
1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
That quinoa salad looks amazing! I love the combination of sweet and savory. Always a winner.
I can’t wait to start cooking up kabobs for summer. My mom makes some seriously tasty ones. Yum!