In case you’re not following my adventures and interesting article shares on Facebook, I wanted to let you know what Dave and I are up to for Lent. We have helped launch a 40 day renewal series at our church focusing on renewing the temple God gave you — your body! We’re already in to the second week, hard to believe! That link takes you to the website/blog for the 40 day series, and we’re also doing in-depth workshops weekly at church. I invite you to follow along online and make some commitments and sacrifices for yourself (together with your family) this Lenten season. By tightening your focus, you will grow closer to Him.
In case you missed it, here is the post where I shared the recipes I made for the kick-off workshop the Sunday before Ash Wednesday. I threw together a few new recipes for the event, and all are listed in that post, so don’t miss out!!!
And I just can’t help but share one of those new recipes right here, mostly because I am so so satisfied at how it turned out, but also because I literally threw ingredients into a bowl at 3am, stirred it, put it in the fridge and rolled in to bed. Didn’t even taste test along the way, I was so dang tired. Well this new on-a-whim salad turned heads and wowed even the kiddos! Can you say “show stopper!?!” Lunch, dinner, snack…it’s perfect!
Mediterranean Chicken-Quinoa Salad
Makes 4 Servings
1 cup dry quinoa
2 cups sodium-free vegetable stock
3 cups cooked chicken, diced
1/2 cup red onion, diced
3/4 cup cucumber, diced
1/2 cup artichoke hearts, diced
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves, minced
1 Tbsp dried oregano
1/4 cup dried parsley flakes
1 tsp sea salt
1/2 tsp fresh black pepper
1.) Bring vegetable stock to a boil in a large pot. Under cold running water, rinse quinoa until water runs clear. Add to boiling stock. Lower heat and cover at a simmer. Let cook for about 20 minutes, or until all liquid is absorbed.
2.) Remove from heat. Fluff with a fork. In a large bowl, add quinoa, chicken, onion, cucumber, and artichoke. (Is also great with added capers, tomatoes or garbanzo beans.)
3.) In a small bowl, whisk together vinegar, lemon juice, olive oil, garlic, oregano, parsley, sea salt, and pepper. Pour over quinoa mixture and toss to coat. Serve warm or cold.