What We Ate

Sometimes I think food is the most beautiful thing around. When we travel I can almost always be found taking pictures of market produce and colorful fruit. And when Colton and I cook dinner I more often than not feel the need to make whatever we're making pretty. And presentable. Call me crazy, but I just feel like if I'm going to put it into my body, it should at least be good looking. Right? Right?! Maybe. Or maybe I'm just weird? Don't answer that.

Whatever the reason, I took a few pictures of the last particularly pretty meal we made. Quinoa is totally in right now, which makes me feel totally hip and extra organic-y for making a meal with it. I started with this recipe, but realized early on it needed a few personal revisions {like red onion instead of shallots, olive oil instead of canola, and regular quinoa because I have a ton of it and wasn't about to buy the red variation}. I also eyed the heirloom tomatoes at the store and couldn't say no. They're too prettttty!!!


What you'll need... • ½ red onion, roughly chopped • 2 stalks fresh lemongrass (tough outer leaves removed) • 1/4 c. plus 5 tsp. olive oil, divided • 1/4 c. fresh lime juice • 1 tbsp. soy sauce • 2 tbsp. light brown sugar • 1 ½ tsp. sea salt, plus more to taste • 1 tsp. freshly ground black pepper • 1 tsp. ground coriander • 4 boneless, skinless organic chicken breasts • 3/4 cup quinoa • 1 ½ c. chicken broth • 1 pound fresh sugar snap peas • 1 red bell pepper • ½ c. halved heirloom tomatoes • 2 tbsp. chopped fresh mint

Combine onion, lemongrass, oil, lime juice, soy sauce, brown sugar, salt, pepper, and coriander in a blender. Rub over all sides of the chicken breasts and marinade for at least two hours.

Fresh flowers + Pelligrino, dinner table essentials.

Heat oil over medium heat and toast quinoa (about three minutes – or one if you’re using our annoyingly hot gas stove). Add chicken broth and bring to a boil before reducing heat and simmering for 15 minutes. Add a sprinkle of red onion and the chopped mint and cook an additional few minutes.

Using a skillet, cook chicken over medium heat until done (about 10 minutes, give or take a few).

Use remaining oil to cook peas and peppers. If you’re like me and prefer fresh, crunchy vegetables, this will only take two, maybe three, minutes at the most.

I won't pretend to know anything about wine, because I don't {ironic, given the fact that we drink quite a lot of it}. I choose bottles according to their shelf {bottom}, their origin {typically Argentina or the Willamette Valley}, and their color {red}. Case in point, I picked this beauty because it came from the town I lived in in Argentina. Fortunately for us it tasted good, too.

Serve chicken atop quinoa with sides of vegetables and heirloom tomatoes. And garnish with a sprig of mint.

Because it looks pretty.

And because I can never leave out dessert, Rainier cherries and Trader Joe's dark chocolate & sea salt covered almonds. Yummy.

Happy eating. Michelle