myeagerhands

Posts Tagged ‘Alina

I'm a Thriftaholic image courtesy of Meet Virginia Design

I was reading the latest post from Alina at My Yellow Umbrella and saw this link entitled “I’m a Thriftaholic“. Wow, now that caught my attention!

I wouldn’t consider myself as loyal a “thrifty shopper” as my friend Kristen who buys & sells on Craig’s List and always knows the local thrift store sales (I wasn’t even aware that thrift stores have sales!)  Kristen faithfully goes to garage sales on Fri/Sat mornings (I think I’ve been to less than five Garage Sales ever, and it was with K!)  But I DO love to find a good bargain on Ebay, at a consignment store, thrift store, or church sale.

I’ve clothed my kids in Euro and boutique clothing which I’ve randomly found while looking for toys or DVDs.  I’m picky about smoke or animal smells, which is why I only like to pick up things which can be Clorox-ed or washed in hot water.   I’ve found some nice maternity clothing, business suits and blue jeans while thrift shopping.

So Morgan and her friend Ana over at the Meet Virginia and Sweet Serendipity blogs have come up with a way to unite the like-minded.  Brilliant–I’m in!

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I just made this delicious summer salad, first posted by Elizabeth Rider at Whole Living Blog and reposted by Alina at My Yellow Umbrella.  Thanks ladies!

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Black Bean & Quinoa Salad
Prep Time: 15 min
Total Time: 20 min
Serves 4-6

Ingredients for the dressing:

•1/2 cup Extra Virgin Olive Oil
•2 tbsp Agave Nectar (or Honey, but I prefer Agave as it’s low-glycemic)
•1/2 tsp Cayenne Pepper
•1 Tsp Cumin
•1 Clove Pressed Garlic
Ingredients for the Salad:

•3/4 Cup Dry Quinoa
•1 Can Whole Black Beans
•1 Red Bell Pepper
•1 Handful Cilantro
•1 Bunch Green Onion (about 7-9 onions)

Instructions:

1.Combine all dressing ingredients in bowl and set aside to allow the garlic to diffuse.
2.Cook quinoa according to package instructions.  (With whole grains in general, double the amount of water for the amount of grains you are cooking, combine water and grains in a pot, bring to a boil, then simmer until the water is cooked into the grains.  In this case, 1.5 cups of water and 3/4 cup quinoa should take about 15-20 minutes to cook. Careful to not let it burn!)
3.While the quinoa is cooking, chop the red bell pepper and green onion into small pieces.
4.Drain and rinse the black beans.  Make sure to give them a good run under the water and drain out completely.
5.Give the cilantro a medium chop.
6.Combine all ingredients and dressing and fold together. Salt and black pepper to taste. (Can be served warm or chilled, and keeps in the refrigerator for 2-3 days.)

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I substituted a mixture of white, red & black quinoa and used honey because that’s all I had on hand.   I also only had 1/2 of a red pepper, but it still tasted excellent.


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