Today’s post is coming to you from the Split airport in Croatia. In a few D and I are flying to Iceland, the last country on our whirlwind 21 month backpacking trip.
Finishing our trip with country number 30 (or 32 if you officially count both Liechtenstein and Scotland as countries).
Iceland was never on the list but it just so happened that the cheapest flights back to Boston had a stop over in Reykjavik and so I extended a several hour layover to a week long last hoorah.
Why not right?
Iceland Air certainly lures you in with the cheap flights and no added fee extra stay, but I’m sure once we touch down we’ll be slapped in the face with absurdly outrageously expensive prices for just about everything imaginable. Lonely Planet has already scared me by saying that groceries in Iceland are 3 times higher than those in the US, Australia and Europe (hopefully not combined).
We’ll deal with that later though.
Right now I’m
excited, no ecstatic, over the moon if you will.
We are going on a PUFFIN watching tour tomorrow! Puffins!
Simply the most magical, adorable, creatures that have ever graced this Earth.
You know that fluffy friendly curious looking bird on that Puffins cereal box? Well we’ll be seeing them in person in just under 24 hours! On a side note if you haven’t tried the Puffins cereal – I highly recommend it. One of my college roommates introduced me to it and it was pretty much all I ate for breakfast my entire sophomore year in college.
This has long been a dream of Dave’s and we missed the chance to see them while we were in Scotland but I was pleasantly surprised to find out that Reykjavik has hour long boat excursions to nearby islands where the puffins will be.
We. can. not. wait.
SO excited! Dreams are about to come true around here.
While I can’t deny that I’m more excited about tomorrow’s tour than quinoa at the moment, I do love this Thai veggie quinoa bowl recipe almost as much as I love puffins so time for you to get excited!
This one bowl recipe is packed with protein and healthy veggies with a sharp and tangy dressing. Minimal clean up, full of flavors and good for you. And ready in 30 minutes.
I love the fluffiness of quinoa and the loud crunch of the veggies in this recipe. Carrots, broccoli, cilantro, green onions and red onions give this recipe that light summer freshness we all need in the hot weather.
The dressing is a simple mix of lime, sesame oil and seeds, soy sauce, rice vinegar, garlic and ginger. Yum yum yum.
Tell me you don’t love the smell of sesame oil and I won’t believe you.
It is downright one of my favorite foodie scents. Hmm, can’t get enough of it.
For a light summer one bowl meal you can’t go wrong with this vegan and gluten-free Thai veggie quinoa bowl recipe.
And now that I’ve gotten that off my chest my mind can wander back to… PUFFINS!
- ½ cup broccoli, finely diced
- ½ cup quinoa, cooked according to package directions
- ½ small red onion, diced
- ¼ cup grated carrots
- handful cilantro, chopped
- ¼ cup chopped green onions
- 2 tablespoons peanuts, chopped
- For the Dressing:
- 1 lime, zest and juice
- 1 teaspoon sesame seeds
- 1 tablespoon gluten free tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
- In a small bowl combine dressing ingredients.
- Pour dressing over quinoa and mix until combined.
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