Tonight I made cranberry sweet potato quinoa with goat cheese, and to accompany, a cherry cranberry vodka cocktail. The meal was ended with dark chocolate and knitting on the couch. What am I, 92 years old? Seems like it, don't worry I'm going out to the bars later, I'm not as lame as I sound right now! See what you are missing when you are doing all those awesome things in California, Doug? I'm just kidding.
Doug is spending time with the family for Thanksgiving, and today was (well, I guess is right now at this moment) at a College Football game at USC (his dad's alma mater) . He's also seen a great collection of modern art in LA, and also has had a recent run-in with John Michael Higgins when leaving the art museum in fact (I did mention that I was happy I wasn't there for that moment. If I were, I probably would have yelled "come come with the kick drum, Gary, Gary, in the house, with the kick drum, come come...." from "The Breakup"). Back to the point. This quinoa rocked. I made up the recipe as I went. My cranberry sauce was fantastic in it. I used the left over sweet potato from the store that I bought for the mashed rosemary sweet potatoes from Thanksgiving dinner. I used the cranberry sauce (from this post). Recipes below for both. Try them out for a cold night after Thanksgiving to use your extra ingredients!
Sweet Potato Cranberry Quinoa
- 1 1/2 cups quinoa
- 3 cups low sodium chicken broth
- 1 peeled and cubed sweet potato
- 1/2 teaspoon rosemary chopped
- salt and pepper
- olive oil or cooking spray
- 1 1/2 tablespoons red wine vinegar
- 1/4 cup goat cheese crumbles
Cranberry Cherry Vodka
Splash of Effen Cherry vodka. Fill 3/4 of the cup with Diet Cherry juice (I got mine from Target). Fill the rest of the glass with ice and Target brand Cherry Limeade sparkling water. Enjoy!