Hello and Happy Fathers Day to all of the fantastic fathers out there!
You have always looked at me with an adored/proud of you/I am for you/never against you/you are my treasure, look on your face. Because of that, I have a glimpse of the way my heavenly father sees me. You are my #coffeedad, and I love you. 🙂
This weekend has gone by so quick. It is officially summer in Florida with the perfect weather during the day and monsoon/hurricane/ are we even safe/ weather coming in around 4:00 pm. After the storms come through it usually results in beautiful unique skies all over the place. Am I right Florida people?
One of my favorite things about this weekend was celebrating one of my very best friends, Jordan. Her birthday celebrations consisted of breakfast, roller blades, and a hurricane-themed dinner party due to the weather I was talking about earlier. I can go on and on about this girl and her impact in my life, but I will save that for another post. 🙂 She is SO easy to celebrate.
Going with the summer theme, since today is officially the “first day of summer,” here is a delicious lunch option that we have been enjoying for the past couple of days at home!
Summer Quinoa Salad
- 1 cup uncooked quinoa
- 1 + 1/2 cups shelled edamame, thawed, if frozen
- 1 mango, peeled and diced
- 1/2 red bell pepper, diced small
- 1/2 green bell pepper, diced small
- 1 small red onion, diced small
- 3/4 cup unsweetened coconut flakes
- 3/4 cup sliced or slivered almonds
- 1/2 cup raisins
- 2 tablespoons fresh chopped cilantro
- 2 limes, juiced
- 1/4 cup balsamic vinegar
- salt and pepper, to taste
- Cook Quinoa
- In a large mixing bowl toss everything together and season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving.
Everything is cut up small, like a chopped salad and even though there’s a lot of chopping to do it can be done in the time it takes to cook and cool off the quinoa. Ben and I double teamed and the words ” this is so fun” came out of his mouth as he was chucking the edamame.
It makes a huge bowl full – enough to eat for lunch everyday (with tortilla chips, of course) for an entire week or more making it perfect for a pot luck, party or a day at the beach. It’s gluten free and vegan too!
How are you celebrating your dad today? What is your favorite summer potluck dish?