Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 5 - 6
Prep. Time: 30 mins Total Time: 1 hr
INGREDIENTS
2 English cucumbers - seeds removed and finely diced
1 small red onion - finely diced
3 ounces sun-dried tomatoes – minced
¼ cup fresh parsley - finely chopped
¼ cup crumbled feta cheese
2 15.5 ounce can chickpeas
2 cups cooked quinoa
2 pounds cooked chicken breast - diced
INGREDIENTS (sauce)
4 red bell peppers - roasted and skin removed
2 garlic cloves
¼ cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
2 teaspoons red pepper flakes
1 teaspoon paprika
1 teaspoon ground cumin
2 garlic cloves
INSTRUCTIONS
1. Place roasted peppers, garlic, oregano, red pepper flakes, paprika, cumin, olive oil, and lemon juice into a blender. Blend until all ingredients are fully combined.
2. Combine quinoa, red onion, cucumber, sun-dried tomato, feta, chickpeas, parsley, and chicken into a large bowl.
3. To serve, add quinoa mixture to a bowl and add the red pepper sauce.