When life gives you lemons…
Say thank you! Lemons are healthy, delicious, and can be used in a hundred different ways. Lemonade is only the tip of the iceberg.
Life can give cookies, apples, or chocolate, and some people would still have something to complain about it, but that is a societal/psychological debate for another time.
One thing is for certain, no one can complain about this:
This is quinoa, the godsend of foods. It lowers inflammation and had antioxidant properties. If you haven’t eaten or heard about quinoa, wait! Have you been living under a rock? Please come out and try this versatile and nutritious food.
Whether you a quinoa fanatic or this is your first time trying this grain, this is a delicious way to prepare it with life’s lemons and fresh herbs.
This is a tasty side that goes with anything, so don’t fear leftovers since this dish will go very well with the next meal. That is IF you have any leftovers. Don’t rely on it.
Wait, it sounds as if lemons are an uncommon thing for life to give. So what does it hand out the rest of the time? Peaches? Apples? Why is there no proverb that goes: When life gives you apples, make apple juice?
I’m overanalyzing the life-lemon proverb so much, it doesn’t make much sense to me anymore. Isn’t it annoying when logic messes up metaphors? Or am I the only one?
Let’s move on to the second vital ingredient in this dish: fresh mint.
My next door neighbors have a patch of mint growing next to their house and they are kind enough to allow me to pick some. I hate seeing so much flavor go to waste! I brewed the leaves into a classic tea, but then I decided to take these leaves further into my cooking. Best idea ever!
So when life gives you lemons, ask for some mint on the side!
Lemon Mint Quinoa
- 1 tbsp fresh basil leaves
- 1 tbsp fresh mint leaves
- 1/2 tbsp fresh thyme
- 1 1/2 tsp of organic lemon rind
- 1 tbsp lemon juice (extracted from about half an organic lemon)
- 1 cup quinoa
- 2 cups water
- Salt and pepper to taste
- 1/4 cup pumpkin seeds
Wash the fresh herbs and chop with S-blade in the food processor into tiny pieces.
Rinse the quinoa well and place into a saucepan with the water. Cover it and bring the water to a boil. Lower the flame to a simmer and add the herbs, lemon juice and rind, and the salt and pepper. Let cook covered for approximately 20 minutes until the water is soaked up and the quinoa do not have white centers. Take off the stove and fluff it with a fork. Once the quinoa is cooled stir in the pumpkin seeds. Serve warm or cold.