Sunday, January 26, 2014
Monday, January 20, 2014
3 tbsp extra-virgin olive oil
1 tbsp white miso
2 tbsp rice vinegar
2 cups cooked quinoa
3 cups steamed broccoli florets, roughly chopped
2 cups baby arugula
1⁄4 cup raw sunflower seeds
1⁄4 tsp salt
To make the dressing: In a small bowl, whisk together the olive oil, miso and rice vinegar. Set aside.
In a large bowl, combine the quinoa, broccoli, arugula and sunflower seeds. Add the dressing and the salt. Toss gently until combined.
I found this recipe on the Dr. Oz website and made it a few nights ago. Cameron and I both loved it. I'm planning on making it again tonight but will probably double the sunflower seeds.
Cameron and I had breakfast at The Empire Cafe on Westheimer this morning. I had the waffle and veggie sausage and he had an egg dish with spinach, cheddar hash brown potatoes, and fresh fruit. He also ate part of my waffle and sausage. This is the only place in Houston I know of that has veggie sausage. We both had delicious organic coffee too.