Oh God! It’s been so long, I’m so sorry for leaving you this way for ages and ages, but I’ve had a very busy few weeks and in all honesty, I haven’t been feeling brilliant. I’ve just left university, graduated and been trying manically to apply for jobs; my mum’s moved house and so moving in with her means sacrificing a proper kitchen as we’re making a lot of renovations – essentially, it’s been very hard for me to cook bloggable food, so I’m sorry for ignoring you for so long!
Graduation was amazing though, I’ve attached a photo of me and my friend looking dorky in our Harry Potter hats and robes; aside from it being quite a boring ceremony it was so nice to see everyone together again in our glad rags and getting very drunk on champagne (bit of advice for anyone going to uni, save up all of your nectar or Tesco card points for the whole three years then blow them all on champagne at graduation, it feels amazing!) I graduated with a 2:1 which is a great achievement and I’m so proud of everything I’ve accomplished throughout my time at university.
I’ve also signed onto a student website as a content writer and I’ve just published my first article for them! I’m writing a second one after I’ve done this, so the journalism dream is slowly coming true! Here is the article in question if anyone fancies a gander (that’s British for look): LE ARTICLE
Anyway, without further ado, this is a guest post from the lovely Chris Wimmer from HealthySmartLiving.
“I’m always looking for a healthy and substantial side dish for my weekday lunches. What I love about this dish is that it just as good on Thursday as it was on Monday so I like to make a big batch of it and enjoy it all week. The origin of this recipe was following one of my wife’s juicing parties with a neighbor. We always have extra vegetables which are great but sometimes what is ok to juice isn’t as appealing on a plate raw. This is the case for cucumbers. I’ve fallen in love with the small Persian cucumbers so the large English cucumbers she juices just aren’t my thing to eat raw.
After surveying our pantry I created this healthy and tasty dish. I hope you enjoy.”
2 cups of water
2 teaspoons of kosher salt
1 cup of quinoa
1/2 large English cucumber, halved lengthwise, small dice (I removed some of the center seed area)
10 grape tomatoes, diced small
1/2 yellow bell pepper diced small (about 3/4 cup)
- Prepare Quinoa. I suggest following the specific directions on your quinoa for best results but I usually combine the water, quinoa, and salt all together and bring to a boil. Reduce and cover about 12 minutes. The grain should absorb the liquid and be tender.
- Dice the cucumber, tomatoes, and pepper while you wait.
- Allow the quinoa to cool for 5 minutes so it’s not piping hot. Mix the vegetables into the quinoa and serve.