The winner of the SlimKicker Challenge & Kitchen Scale Giveaway is Maree! The folks at SlimKicker loved your idea for a daily walk 20 minutes after dinner. Maree, please email me at dareyoutoblog (at) gmail (dot) com to claim your prize! Thank you to all who entered -- there were SO many great ideas, and I'll be following up on some of them for future dares ;)
Now for the yummy part: When I promised you a recipe way too long ago, I meant it.
Nothing warms my heart more than readers acting on inspiration from Dare You To. Just so you know: your tweets, emails, and comments have meant the world, and I encourage you to continue sharing how DYT has inspired you to make positive changes!
When my friend Marcy said, "I WAS INSPIRED BY YOUR BLOG ... to challenge myself and do something new," I knew I had to share her story.
She was referring to my dare to cook with a new food: Quinoa, and "I invented a recipe tonight" was the subject line in my inbox.
"It's a well-balanced meal," she wrote. Yep, protein from quinoa, carbs from quinoa and vegetables, some fat from oil and cheese...
To read how to make fluffy quinoa, CLICK for my Fluffy, Veggie Balsamic Quinoa.
"It was so delish, and it made enough to be a few days' worth of lunch, perfect to pack for work."
As soon as I read the recipe, I knew the ingredients would make my taste buds dance. Plus, she's getting lots of veggies in!
So many things I love: quinoa, sun-dried tomatoes, feta, and the sweet taste of sauteed onions.
And now, you can love it too! Read more to see the recipe...
Developed by my friend Marcy, inspired by my DARE to cook with a new food (quinoa), and by 101 Cookbooks.
Measured to my taste, addition of mushrooms
- 1 cup quinoa, dry
- 3 garlic cloves, minced
- 1 large shallot, minced
- 1 large leek, minced
- 1/2 cup mushrooms, sliced
- 2 Tbsp olive oil
- Salt to taste
- A few handfuls of fresh baby spinach
- 1/2 cup sun-dried tomatoes, quartered
- Juice of half a lemon
- Feta cheese to taste--a sprinkling, or a heaping handful :)
- Cook quinoa according to package instructions
- Sautee garlic, shallot, and leek in the olive oil, sprinkle with salt
- Add cooked quinoa to sautee pan, along with spinach. Stir until spinach wilts.
- Remove from heat. Stir in tomatoes and lemon juice.
- Top with feta cheese and serve!