We ate, we biked, we packed our bags for an afternoon at the beach – books, ipods, ipads, and sunscreen. But as we descended onto the beach, we were stopped with a jarring explosion of color and sound. We would return at 9pm for a beach picnic instead.
We packed (and made) quinoa with caramelized tomato and arugula, eggs stuffed with shrimp, grilled avocado and corn salad, rhubarb pie, chilled rose and lemongrass infused ginger-beer.
2 cups of quinoa, cooked
2 tablespoons EVOO
Juice of 2 lemons
1 lemon rind, grated
1/2 spanish onion, finely chopped
1 garlic clove, crushed
2 puniest of large vine ripened cherry tomatoes
1 bunch of arugula
1/3 cup basil leaves, shredded
1. Transfer quinoa to a large bowl, add 1 tbl of EVOO, lemon juice and rind, onion and garlic. Season to taste and refrigerate, stirring occasionally until chilled.
2. Meanwhile, preheat oven to 375F. Scatter tomatoes on an oven tray, drizzle with remaining oil and roast until caramelized (10-15 minutes). Let cool.
3. Combine tomatoes in a large bowl with remaining ingredients, toss to combine and serve cold.
Per Serving: Calories: 207; Total Fat: 9 g; Saturated Fat: 1 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 14 mg; Potassium: 363 mg; Carbohydrate: 28 g; Fiber: 5 g; Sugar: 5 g; Protein: 6 g
Nutrition Bonus:
Vitamin C: 64%; Vitamin A: 3%; Iron: 9%; Calcium: 3%
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