Michael and I returned from a quick trip to PA this weekend [so relaxing!]
For a decidedly non-vegan holiday (egg dyeing, butter carving, a ham…), Easter with the family is delightful! As anyone with food intolerances or specific preferences knows, food-centric holidays with folks who don’t necessarily eat like you do can be tough. I feel so lucky to have a very supportive omnivorous family-in-law: they are are always open to my alternative eating (and I’m even afforded the privilege of helping in the kitchen!).
My father-in-law had some really inventive additions to the typical Easter fare that worked splendidly for my vegan-ness. Orange sesame vermicelli, anyone? Vegan Italian wedding soup? Sweet potatoes done about four different ways? Delicious holiday fare, I must say! By the time we got home and unpacked, I was excited to pull together some goodies from our kitchen (which was feeling a little neglected this past week with our particularly busy seven days) for a light dinner. Not pictured are the baked tofu steaks and steamed sweet potatoes (I can’t seem to get enough!), but I wanted to share the off-the-cuff quinoa invention of the night! Super simple to whip up, it might just be an addition to next year’s Easter menu!
Basil Avocado Quinoa
Vegan, gluten-free. Serves two, plus leftovers.
1 cup red quinoa, cooked
2 handfuls fresh basil
1 handful kale, destemmed
1/2 cup fresh fennel
1 tsp olive oil
1 clove garlic, minced
s + p to taste
2 tbsp tamari (gluten-free soy sauce)
1. Sautee garlic in oil over medium heat until browned.
2. Place in food processor with everything except the quinoa and tamari. Blend until smooth.
3. Add to quinoa and mix thoroughly to combine.
Serve hot or cold. This would also be great with some chopped nuts added in for texture! A great way to sneak in some green goodness!
Have a great evening, all. Just a couple more hours until April…
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