My weekend was jam packed with some pretty amazing food. Friday I ordered take out from my favorite vegetarian restaurant.
I had goat cheese, mushroom and rice sliders, and a Napa cabbage salad.
I thought after my cabbage success that I would like this salad as well but I didn’t. Raw cabbage is a go, cooked (then chilled) cabbage is a definite no.
Saturday I made and enjoyed….
Black Bean, Edamame, and Quinoa Salad
1 cup cooked quinoa
1/2 cup rinsed black beans
1 cup edamame
1 cup chopped tomato
3 Tbsp. olive oil
1 Tbsp. red wine vinegar
sprinkle of salt and pepper
Combine all ingredients in a bowl and mix thoroughly. Chill for 1 hour and enjoy!
This salad was great, though next time I’m cutting out the tomatoes. In an attempt to add in some vegetables I included them but no matter what I can’t get myself to like them. Plus, it doesn’t take much time to prep (quinoa ~15 minutes + chopping tomatoes) which makes it the perfect salad to bring to a party.
Side note: I wasn’t going to a party but if I was I totally would have brought it.
Sunday I hung out with my mom and sister. My sister Kim just purchased a new home (!!) so we went to check it out and then went out to lunch.
Helloooo frozen sangria!
(notice the empty sangria glass)
Good food and good company, the theme of my weekend!