Hello and Happy 4th of July to all of my American readers!
Although I have a couple clients to train today, Shane & I celebrated last night by headed over to Peoria to meet some friends at the Riverfront.
Shane with all his ladies haha
We bought tickets to a Foghat and Blue Oysters Cult concert and watched the fireworks there from the Riverfront. It was so much fun!
Wrist candy overload!!! haha
But very. very. very hot. We all got wrist bands to drink upon entering the concert, but honestly, it was so hot that I switched to water after one summer shandy.
It was refreshing, like lemonade, but got warm too quickly for me to drink! Craziness.
Another bonus? Checking off another item on my summer bucket list. Go to a concert? CHECK What a great night.
I’m really not sure what’s on the horizon as far as celebrating today. However, I’ve got the perfect dish to bring to whatever cookout/party we go to – Fourth of July Quinoa! If you need a last minute side to bring to your party today, this only takes about 20 minutes to whip up!
1 c. quinoa, rinsed and drained, and cooked according to package
1 handful of baby spinach leaves
1 red bell pepper, chopped
1 c. shelled edamame
2 tbsp. olive oil
2 tbsp. olive oil mayo
juice of 1/2 lemon + zest
1 clove minced garlic
pinch of cayenne pepper
sea salt + pepper to taste
While quinoa is cooking, whisk together the oil, mayo, lemon, garlic, cayenne, and salt & pepper in a medium bowl. Add the quinoa and immediately after add the spinach leaves to wilt them. Finally, add the bell pepper and edamame. Serve chilled.
Have a great day, everyone!
What’s one of your go-to summer dishes to bring to a cook out?