Our power went out last night. And with it went our fans and window AC unit.
Aka, our only reprieves from the 100+ degree day.
There was no breeze, either, for us to coax through our windows. All along our block, lights and air conditioners were out.
One block over? Full power. This is why I need to befriend the neighbors who are nearby but not on our block, clearly. So we have someplace to go when the power goes out.
There was only one solution: go out for ice cream to take advantage of their air conditioning and treats. Nothing sounded better than cooling ourselves both inside and out.
Apparently, our neighbors and everyone else who needed a break from the heat had the same idea, so the line was long. I didn’t mind. More time to stand in the nice cold air before heading home!
Luckily, our big desserts were balanced out by a nice and light dinner earlier in the night.
Summer Vegetable Quinoa
1 1/2 cups quinoa
3 cups water
2 tablespoons extra virgin olive oil
3 medium zucchini, diced
4 small bell peppers, chopped
Fresh basil, sea salt, grated Parmesan and/or additional olive oil, for topping
In a small saucepan, combine the quinoa and water. Cover and bring to a boil, then remove the lid and simmer for 10-15 minutes, or until all the water is absorbed.
In the meantime, warm the olive oil in a large skillet or wok over medium-high heat. Add the zucchini and bell peppers and cook, stirring often, for 15-20 minutes, or until the vegetables are soft and starting to brown around the edges.
Toss the quinoa with the vegetables. Serve topped with fresh basil leaves, grated Parmesan, coarse sea salt and/or additional olive oil.
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