I started my Masters Program this week.
It is my last full time quarter before I student teach in the winter.
I am doing my Masters Theseus Research Class…
my paper being focused on teacher’s views on technology in the classroom,
mainly ipads and smartboards.
Then I have my second literacy class.
I got “stuck” with a book I did not want to read.
There were 4 choices and I was last to sign up so I took the last spot under
“American Born Chinese” a graphic novel by Gene Luen Yang.
I heard that the book is liked by many, but the idea of reading a
graphic novel us NOT appealing to me.
 I AM excited to try something new though and experience something that I would never
have picked for myself. I will certainly learn many new things from this experience!
Then I have my Practicum II class with SO MUCH WORK due
 in only 8 weeks! I am SO freaking about this….
when will I find the time to get everything done???
It was so fun to see my friends at school after such a long summer break.
My friend Maria is attempting to go vegan
(as much as I am – the fish and goat cheese exception).
So it is fun to have a fellow veggie around.
 She gave me this recipe for Tabouleh  made with Quinoa (keen – wah) which
 I really love because it is complex carbohydrates and high in protein.
It is a pure protein source which is important for vegans
so that the bulk of the diet doesn’t come from soy.
Too much soy can cause its own issues so this grain is an outstanding solution.
Plus it is so versatile that it can be added to a wide variety of other foods!
I made it for dinner tonight and it was Ah-may-zing!
I have fresh mint in my yard, so I didn’t have to pick up much from the store…
and I only used 1/2 the garlic because I am going to bed soon and combined with the onions,
I did not want to keep myself up with bad breath.
Quinoa Tabouleh
1 cup quinoa
2 cups water
1 -2 Roma tomatoes, cut into cubes
1 medium red onion (or 6 green onions, finely chopped)
1 medium cucumber, peeled and cut into cubes
1 small green pepper, seeded and cut into 1/2 inch cubes (opti)
1 bunch parsley, finely chopped
1 cup fresh mint, Finely Chopped or 1 teaspoon dried mint
1/3 cup lemon juice
1/3 cup olive oil
4 garlic cloves, minced
1 teaspoon sea salt
1   Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.
2   In a medium saucepan, bring the water and quinoa to a boil over high heat.
3.  Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed,
           about 10 to 12 minutes.
 4   Let cool completely.
5   Stir the tomatoes, onion, cucumber and pasley into the quinoa.
6  In a small bowl, whisk together the lemon juice, oil, garlic and salt.
7   Pour over the quinoa and toss well.
8   Cover and refrigerate for at least 30 minutes before serving.