Lots of days I wake up, drink six cups of coffee, eat breakfast, read the news, and then…feel as though I could stand to catch a few extra winks. I shoot loving glances at my bed. Daniel’s quiet breathing sounds like a lullaby. Those covers. The silky white sheets. That warm spot next to his feet. Ah and that one pillow…Something on the order of a six hour coma is really all I’d need to right myself.
Daniel tells me this is unreasonable. And for the life of me I can’t imagine why.
So on these sleepy days (read: everyday), I like to plan a simple, simple meal for lunch and dinner. A quick bowl of quinoa, garbanzo beans, chopped vegetables, and some sweet meets savory sauce. My ratio, for one happy helping, is generally 1 cup quinoa + 1 cup beans + 1 cup vegetables. The bowl as full as my future belly. It’s lovely.
Here is my latest saucy love. I toss her with hot, freshly fluffed quinoa and crisp chopped vegetables.
Bright. Fresh. Hearty. Sharp and velvety from the parmesan. Drizzle it on salad or a bowl of warm grains.
Lemon Parmesan Vinaigrette
makes 1 cup, or 8 servings
¼ cup fresh lemon juice
2 tablespoons white wine vinegar
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
¼ cup finely grated parmesan cheese
¼ cup extra virgin olive oil
Whisk all ingredients except for oil until well combined. Slowly drizzle in the oil, whisking constantly until the mixture is completely combined.
Store dressing in a covered container at room temperature for up to 5 days or in the refrigerator for up to 3 weeks.
Nutrition for 1 serving (2 tablespoons):
Calories: 80, Fat: 7.7g, Cholesterol: 2.5mg, Carb:1.7g, Fiber: 0g, Sugars: 1.6g, Protein: 1.3g