Wow, life has been flying by this year. It’s pretty scary actually. I remember when I was in school and adults would tell me that time flies by, so enjoy it while you can. Of course, back then I thought they were crazy, but now I completely understand.
Last weekend was my birthday and bridal shower thrown by my maid of honor, Michelle, with the help of my brides maids and family. The shower was beyond beautiful. Only thing lacking was the pretty weather on Sunday, but it didn’t really matter. The party was way better than I could have ever imagined. I can’t even really articulate how loved I felt. I was nervous going, because I knew I’d be on the spot light, but I think it was a good warm up for the wedding. The time flew by, which kind of makes me sad. Now I know that on our wedding day, it’ll be gone in a flash! I’m just trying to soak everything in now, and know that these next 5 weeks will be here and gone before I know it.
On Friday night David made me one of our favorite meals since my actual b-day would be on the shower. It was delicious and we shared a beer and then watched a movie. A pretty wonderful night! Saturday was even better! The weather was amazingggg, so we packed up some watermelon, beers, and Ryder and headed off for a swim. After a few hours in the sun and swimming with Ryder, we drove up to my parents house where we met to go have dinner at The Fig Cafe in Glen Ellen.
After a weekend of indulgence, I am ready to be back to my normal healthier lifestyle. Tonight’s dinner was the perfect kick off for a week of healthy eats. I was really surprised at how delicious this quinoa filling was. I’d actually love to just eat the quinoa by itself or served as a side with some fish. The peppers were delicious, but I think I need to try steaming the empty peppers before baking them, just to insure that they cook all the way through.
Greek Inspired Quinoa Stuffed Peppers
Inspired by Love, Sweat, & Beers
3 large red peppers, cut length wise and seeded
3/4 cup uncooked quinoa, rinsed
1 1/2 cups water
2 teaspoons olive oil
1 small onion, diced
2 garlic cloves, minced
2 roma tomatoes, seeded & diced
1 cup frozen spinach, defrosted & drained
1/3 cup black or kalamata olives, diced
3/4 cup feta cheese, crumbled
1 teaspoon dried oregano
salt and pepper to taste
1. In a medium pot, bring 1 1/2 cups water to a boil. Stir in quinoa and bring to a simmer. Cover and simmer for 18-20 minutes or until water is absorbed and quinoa is fluffy.
2. Preheat oven to 350 degrees.
3. In a medium saute pan; heat olive oil. Add in onion and garlic and saute about 3-5 minutes or until softened. Stir in tomatoes, spinach, and black olives. Stir vegetable mixture into the pot of quinoa. Stir in feta and seasonings.
4. In a 13″x9″ baking dish; lay out bell pepper halves and fill each half with the quinoa mixture. Fill the baking pan with about 1 cup of water. Cover with aluminum foil and bake for 35-45 minutes. Remove from oven and serve.