We just got back from a ten day trip visiting my family in Louisville. The boys had the time of their lives despite one immediate care run and two ER runs. It was a good time, but vacationing with a food intolerances and being vegetarian is not easy, especially while staying with family who eat very differently and do not fully get the whole gluten intolerant thing. I ate a lot of salad and a lot of nut thins, which is all good, but the day after returning home I was eager to make some food! Despite the 94 degree heat in a house that traps heat and refuses to let it go like a toddler and his favorite toy, I turned on the stove and cooked throughout the afternoon. And actually, I felt kind of sick the rest of the evening, so maybe it was not the best idea, but on the plus side I made a delicious spaghetti sauce for a family dinner (I put mine on brown rice noodles), pasta salad and quinoa salad for the next day, as I saw the need for cold food coming up. The quinoa salad is the clear winner. I cooked the quinoa first (I only had about 1/2 cup left, otherwise I would have cooked a full cup.) While that cooked I sauted onion, garlic, broccoli and a heap of cut up leak all together in olive oil, balsamic vinegar, wheat free tamari, black pepper and herbs. (Oregano, basil, and herbs d’ Provence). Then I combined them all and can attest that it is good warm or cold, especially with about a quarter of a lemon squeezed on top. It is another 90+ degree day here so I’m glad for the food waiting in the fridge today.