Another afternoon spent at the land in Florida.
Today I felt a quick lift of spirits while shopping at Whole Foods. It reminded me of my normal life in Puerto Rico. The afternoons spent grocery shopping with my Mom, planning meals on the spot while grabbing the ingredients.
I'd never been there. Needless to say, I've been dying to but it's 50 minutes from my house. Today I was in the area having lunch with my roommate, so I decided to stop by the store. It immediately felt like an outer body experience (ok, I'm exaggerating a little). Everything I needed was in the same place, that had never happened before.
I was even able to find those cute blue eggs that I'd seen on blogs. Which immediately reminded me of a recipe I saw last year on Cannelle et Vanille.
I couldn't find the exact recipe, but this is just as well as I remember it. It sounded delicious for a hearty lunch, and for breakfast tomorrow morning.
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1/2 cup of Quinoa
1 cup of Vegetable Stock
4 ounces of chopped Crimini Mushrooms
1 tbsp Butter
Salt and Pepper
-In a small pan, melt the butter and add the mushrooms. Season with salt and pepper. Cooked covered over medium-low heat for 4-6 minutes until softened.
-Add the Quinoa and stock. Mix well. Cover and cook for 15-20 minutes until all the water has evaporated and the Quinoa is translucent.
-Cook the eggs any way you want to and serve on top of the Quinoa.