These dreams are driving me bonkers!

Okay, last night's dream was insane. I was in Sears, unfortunately, and it was during Christmastime. Everyone was taking things off the shelves and running out of the store- complete chaos. I was in the hardware department reading a cookbook when somebody got in a helicopter. I guess we were selling helicopters that day so a few kids wanted to fly it around the store. I didn't even try to stop them though, I just looked up from my book and started cracking up. I was reading about guacamole and the recipe used peas and asparagus instead of avocado, so it immediately caught my eye. Hopefully, this exact scenario will happen today at work because it's just boring as hell when I'm there. To the left is a picture of what I normally do when suicide is my next option.

Alrighty, so here's today's recipe. I was trying to use my last cup of quinoa, and magic happened. This is the BEST quinoa recipe I have EVER had, and I am ready to defend that title. If you think you have a better recipe, send it to me because I'd be happy to try it out. I used a bunch of sweet and salty ingredients which really worked amazing together. You have to try this out-you will love it.

Here's the recipe:

Marry Me Quinoa

(Serves 4 if using as a side dish, but 2 if it is a main meal).

1 cup dry quinoa

2 cups water

¼ cup cashews, chopped

1/3 cup dried figs, chopped

¼ cup sundried tomatoes, chopped

2 tbsp white balsamic vinegar

Juice of ½ a lime

1 tbsp agave nectar

1 tbsp tamari

1 tbsp olive oil

Directions:

Rinse quinoa in a fine strainer for 1-2 minutes (this removes the bitter outer layer). Combine quinoa and 2 cups water in a saucepan on high heat. When quinoa begins boiling, cover and reduce to low heat. While quinoa is simmering, toast cashews on a skillet (low heat) for a few minutes until lightly browned. After the quinoa has been simmering for 10 minutes (there should be little water left by this point), add white balsamic vinegar, lime juice, cashews, figs, and sundried tomatoes. Stir together and cook for 2 minutes. Add agave nectar, tamari, and olive oil. Stir together and cook for 1 more minute. Remove from heat, place in bowl, and eat up!

Note: This recipe is vegan, but if you don’t have agave nectar, you can substitute honey in its place. Also, toasting the cashews is optional, but I find that it really enhances the sweet flavors in the dish.