It’s only been two days since I got back from the trip, and I already miss my family so much!!
This picture cracks me up!! My dad, a self-proclaimed master photographer, insisted that we take a “candid” picture. Yea…we so don’t look like we’re posing..The hubby looks the most hilarious out of all of us, I think haha..
Oh! His genius creativity continues!
I also climbed a tree named Cork Oak! From the feel of the bark, it was appropriately named.
I climbed up just fine, but coming down was a lil’ hairy. So the “macho” hubby came to the rescue and lent me his
broad, manly shoulders =).
Ahh…I had so much fun…Alright, alright…enough reminiscing..
I don’t know if it’s nostalgia, the brutally hot weather, or the fact that I bombed my quiz (probably a combination of everything), but yesterday was one of those days where everything felt blah~
As much as I wanted to just turn myself into a cocoon with my fav Kona-scented blanket, catch up on So You Think You Can Dance, open up a box of cereal, and munch away mindlessly, I decided to get in the kitchen! I’m so glad that I did!
I opened up my fridge and three things jumped out at me – sweet potatoes, tilapia, and black beans. They inspired me to make me some sweet potato quinoa salad. I sort of went south of the border with this one as you can see by the components. To make it more special, I went the extra step to caramelize the onions. There’s nothing that arouses my senses and makes my mouth water like the smell of onions sautéing. It smelled like a piece of heaven, and I instantly felt better =). I am so easy to please, eh?
Sweet Potato Quinoa Salad
Prep time: 30 minutes
- 2 large sweet potato, peeled and cut into 1 in pieces*
- 1 Tbs EVOO
- 1 Tbs cinnamon
- 1/4 cup cooked quinoa
- 1/4 cup black beans
- 1/2 yellow onion, thinly sliced
- 1/4 cup zucchini, diced into bite-size pieces
- 1/4 cup kale, chopped
- 1 avocado
- 6 oz. tilapia
- salt, pepper, chili powder to taste
- 1 Tbs EVOO
- 3 Tbs EVOO
- 1 Tbs lime juice, freshly squeezed
- 1 tsp adobo sauce *
- Preheat the oven to 400 F.
- Toss the sweet potatoes in EVOO and cinnamon and spread them on a baking sheet lined with aluminum foil.
- Bake in the oven for about 30 minutes, flipping them halfway through.
- In a skillet, heat the oil over medium heat.
- Add the onions and cook, stirring constantly, for about 30 minutes.
- While the onions are caramelizing, cook the tilapia in a separate skillet with EVOO over medium-high heat, 2-3 minutes per side. Season.
- Whisk all the ingredients for the dressing and set aside.
- Mix all the ingredients together in a bowl, pour the dressing over the salad.
- Top with tilapia
I know this looks like a lot of work, but it really came together in a cinch! It just requires a lil bit of patience. Therefore, while I eagerly waited for my onions to caramelize, I HAD to keep my mouth entertained with this delightful treat…
Do you guys have Sprouts in your area? I LOVE this store, and this lemon snap cookie is one of the reasons why I look forward to going there every week =). If there’s one near you, I highly recommend that you try it!
With this extra boost of energy, I got my study on! Now I can spend the whole weekend with the hubby =). Score!
Hope you guys have a fantastic Friday!!