I’m not the best example of a child of the 80’s.
I did wear scrunch socks and stirrup pants. I definitely had those t-shirt clips, neon shoelaces, and side ponytails. And crimped hair – I loved my crimper!
But I didn’t have any primary colored jeans. I never had moon shoes. And there is a huge list of classic 80’s movies that I’ve never seen.
Have you seen Pretty in Pink, Sixteen Candles, or Mallrats?
I haven’t. And, until this weekend, I had never seen Children of the Corn.
I’m not sure what it is about most Stephen King movies, but they all seem like they’ll be so scary…and then I see them, and I sit there thinking really?
People saw this in theatres and were actually scared*? No one laughed out loud while watching the movie like we did this weekend? *(The only exception to this is The Shining, which is one of my favorites).
And isn’t Malachi a young Carrot Top?
Nick and I went over to a friend’s house to watch the movie on a projector, outside, on the back of her house. The weather was perfect, the beer was cold, and the food was good.
We all brought something to share for dinner, and since Nick and I were gone all day before heading over for movie night, my options in the fridge were limited.
I bought way too many blueberries last week and needed to use them before they started to shrivel up in the fruit drawer.
Again, not a great idea to make up a new recipe for the first time and take it for other people to eat, but I guess it’s just what I do.
I love other fruit in grain salads and knew the blueberries would be a nice sweet punch with the salty feta and crunchy zucchini.
It took me a long time to cross one 80’s movie off my list. I’m just happy it didn’t take me as long to try blueberries + zucchini +feta.
This might just become your favorite new summer salad! I know it’s mine.
Quinoa with Zucchini, Blueberries, and Feta
Makes: 6-8 servings
- 1 cup uncooked quinoa, rinsed
- 1.5 cups water
- 1 cup blueberries
- 1 cup chickpeas, drained and rinsed
- 1 zucchini, sliced lengthwise and diced
- 1/4 cup feta, crumbled
- 1/4 cup olive oil
- 1 Tbsp parsley
- 1.5 tsp herbs de provence
- 1.5 tsp salt
- 1/2 tsp pepper
- Bring 1.5 cups water to a boil in a medium sauce pan.
- Add quinoa to water, bring back to a boil, then lower heat and let the quinoa simmer, covered, 7-8 minutes or until the quinoa has cooked and absorbed all the liquid.
- While quinoa is simmering, combine blueberries, chickpeas, zucchini in a large bowl.
- Once quinoa is cooked (and while it is still warm), stir in the olive oil, spices, salt, and pepper.
- Toss quinoa with blueberries and vegetables.
- Let the quinoa mixture cool 10 minutes before stirring in the feta.
- Serve cold or at room temperature.