It’s hard! There’s a thing that starts with an “r” and ends with “esponsible” that you have to become, and lemme tell you kids, it’s not fun! There should be an award program for all of us.
I like how it was in elementary school.
Hey Marzia, you tied your shoelaces all by yourself! Great Job! You get a gold star!
Now let’s apply that to today…
Hey Marzia! You cleaned the place up and kept it clean! Well done!
You picked up the dry cleaning only a day late this time – you’re so good at life!
Those chocolate covered espresso beans in the kitchen cupboard, you only ate HALF the bag! You’re a superstar!
Hey girl, you managed to do 3 loads of laundry and even mastered folding some stuff! You go!
Those bills didn’t pay themselves! Look at youuuuuu!
That little cupcake you’d been eying at the coffee shop, you showed it who’s boss!
Your mom doesn’t have to run after you to eat your veggies! Three gold stars!
That’s right mama, you taught me well. I eat them all by myself now!
Lets talk quinoa for a sec. Quinoa is a grain. It’s gluten free, contains both more protein and dietary fiber per serving when compared to rice, per serving. 1 cup of dried quinoa will normally yield about 3 cups cooked. For this recipe, I cooked 1 cup and used 2 cups from there. You could easily use 2/3 cup uncooked to yield the 2 cups necessary.
Side note: That’s right, theres a sticker on that bowl. I tried my hardest to get it off. It was evil! It just wouldn’t give!!
Adding quinoa instead of bulgar to a Middle Eastern favorite. This salad is light, fresh, and flavorful. Great for lunch or a side salad with dinner! Completely vegan and gluten free.
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