Can you believe the 4th of July has already come and gone?
We celebrated yesterday in true American spirit with friends, barbecue, strawberry pie, refreshing salads, and a few chilled beverage. It was a lovely, relaxing day. I know Labor Day is going to be here in no time, which is really just crazy. But you know I’m already anxiously anticipating the pumpkin-craze that takes over blogs and pinterest come September.
On Tuesday, I mentioned the quinoa salads that Wes and I essentially lived off of last summer. Well wouldn’t you know it, the salad made an appearance as part of our spread yesterday.
One of the friends that we celebrated with casually asked how difficult it might be to make said salad. Knowing it was one of her favorites and also knowing that it was incredibly easy to make inspired me to make a big bowl of it to accompany our barbecue.
It did not let me down. I actually made this one a little different than usual and included some Hodgson Mill whole wheat bow-ties along with the quinoa. The added texture was great!
Remember how a few weeks ago, I made the Texas Forever Pasta Salad as a part of the Hodgson Mill Pastabilities contest? Well, for all of you whole wheat noodle fans, Hodgson Mill is offering a giveaway for my readers. Simply leave a comment below, either via facebook or on the regular commenting section, and I will randomly select a winner to receive a $25 gift pack from Hodgson Mill. How awesome is that? The noodles are delicious and good for you, so it is a win-win!
I’m also happy to say that the migration from Blogger to WordPress is now 100% done. To be completely honest, this is something I’ve wanted to do for a while, but I’ve just been too scared to try it. And it wouldn’t have happened without the help of BlueHost and the incredibly amazing book “How to Move from Blogger to WordPress.”
BlueHost was beyond patient answering all of my questions about having a self-hosted wordpress site, and actually help me set up quite a bit of my page. But the real life-saver was the book, it is genius. It is a complete step-by-step with pictures, and requires no knowledge of code. If you can follow along with a picture tutorial, then you are all set. If you have ever thought about making the switch, I completely recommend using these two sources. And if you have any questions about it, please feel free to contact me anytime. I would be more than happy to tell you about the process and what to expect.
And remember to leave a comment or like Pardon the Dog Hair on facebook by 7/9 (Monday at midnight) to enter the giveaway. The Hodgson Mill products are fantastic!
|Whole Wheat & Quinoa summer salad||
- 1 cup dry quinoa
- 2 cups water
- 2 cups dry whole wheat pasta
- 5 cups water
- 2 zucchinis, chopped in food processor
- 3 carrots, chopped in food processor
- 2 celery stalks, chopped in food processor
- 3 roma tomatoes, chopped in food processor
- 2 serrano pepper, chopped in food processor (omit if you don't like spice)
- 1/2 large white onion, chopped in food processor
- 3/4 cup fresh cilantro, chopped in food processor
- 2 cloves garlic, chopped in food processor
- 2 cobs of corn, kernels removed
- 1 can black beans (14.5 ounces)
- 1 1-ounce packet Ranch seasoning
- 1 tsp cumin
- 2 tsp salt
- 1 tsp black pepper
- Juice from two limes
- 2 tbsp olive oil
- Prepare quinoa according to package directions.
- Prepare whole wheat noodles according to package directions.
- In a large bowl, combine all of the vegetables from the food processor. Add in cooked quinoa and noodles, toss with ranch seasoning mix, cumin, salt, black pepper, lime juice, and olive oil. Stir together, refrigerate, and adjust seasoning to taste.