Confetti Quinoa Salad

Confetti Quinoa Salad - Vegan & Gluten Free -
The last 2 1/2 weeks have been surreal to say the least.

I wasn’t expecting to go into labor when I did, because despite my best efforts with walking/acupressure/bouncing on my birthing ball/eating pineapple and eggplant I was showing no signs of progression. As in not dilated, not soft…you get the idea. So when my water broke a little after midnight on April 6, it was unexpected. Even more shocking was to be back home by 9:30 am with my perfect girl in tow.

Guys – she’s just amazing.

I’ll admit that I was a little worried about how I was going to feel about her compared with my boys. They’ve been around for what seems like forever and we have so many shared adventures. I knew I’d love her, but I was also just a bit worried that in some small way she’d feel like an outsider at first.

Silly me.

It took less than a second for me to fall hopelessly in love. (Gotta love those natural labor hormones.) I’ve spent the last 18 days staring at her and commenting on how cute, sweet, wonderful, adorable and what ever other adjective pops into my sleep deprived brain – she is. I am beyond exhausted not just because she sleeps, well, like a newborn baby, but also because when I do get her to sleep I have a really hard time putting her down. Even, at 1 am when I am beyond exhausted.

The boys have had more than a couple chuckles over the conversations she and I have about all the things we are going to do. She and I have big plans folks. :) Some of them may revolve around mommy/daughter spa weekends since baby girl just loves her bath.

Dad – in case you haven’t been reading his crazy emails (which are typically composed at 3 am) – is equally smitten. As in head over heels, never saw it coming, in deep trouble smitten.

The boys are so amazing with her. So in love, so gentle and so NOT happy when they are told that they really, really can’t kiss her when I’ve just finally gotten her off to sleep.

They are beyond excited every day as she wakes up just a little bit more. One of my many favorite moments so far is watching them come up with stories for her using their Angry Birds plush toys. She lays on her mat, eyes wide, completely mesmerized by their voices.

In case you are wondering, there hasn’t been much cooking going on around here. I’m hoping to get back in the swing of things next week – mostly because we are all quite fond of eating. But I did make this easy quinoa salad that has been a great side dish and also enjoyed in wraps.

Thanks to all of you for your kind words and support! I will eventually get caught up on Facebook, Comments and emails but it will take some time. In the meantime, know that I’m appreciating you all while I’m snuggling.


Confetti Quinoa Salad
  • 3 cups cooked quinoa
  • ½ cup sliced green onions
  • ¼ cup chopped red onions
  • ½ red bell pepper, chopped
  • ½ orange bell pepper, chopped
  • ½ green bell pepper, chopped
  • 4 tablespoons rice wine vinegar
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoons maple syrup
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons sunflower seeds, toasted walnuts or pepitas
  1. In a large bowl combine quinoa, green onions, red onions and peppers. In a small bowl whisk together vinegar, olive oil, maple syrup, sea salt and black pepper. Toss with quinoa and top with sunflower seeds, walnuts or pepitas.
Servings 6 (as a side dish), Calories 182, Fat 8.1g, Carbohydrates 21.9g, Protein 4.7g, Cholesterol 0mg, Sodium 160mg, Fiber 3g, Sugars 3g, WW Pts 5


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