We’ve been making the most of the last days of summer and have spent just about every weekend and multiple nights a week hanging out with friends and family.
We also went to the Zac Brown Band concert on Friday night with thousands of other people, and it was AMAZING! I highly recommend seeing one of their shows if you get a chance. Their music is fun, upbeat, and makes you want to dance!
Because of all of this, I’ve really felt like a little social butterfly lately…and I’m loving it!
As someone who used to prefer being alone over being with people, I’m enjoying all of the socializing we’ve been doing. One of the commitments my husband, Bill, and I made at the beginning of the year was to be more intentional about spending time with friends and other couples, even during what is often a busy week.
Why the focus on so much more social time?
In his book Wellbeing, Tom Rath writes about the importance of social time in reducing our stress and worry and boosting our wellbeing. To have a thriving day, we need 6 HOURS of social time. That includes time at work, home, with friends, talking on the phone, and even sending email (scrolling through Facebook doesn’t count) – anything that gives us an opportunity to directly connect with another human being. If six hours sounds kind of daunting, even three hours of social time cuts your chances of having a bad day to 10%. That’s reason enough for me to be more social!
We had a socially-packed day this past Sunday and easily hit the 6-hour mark by spending a few hours at church in the morning, going to a friend’s party in the afternoon, and visiting my in-laws that evening.
The party we went to on Sunday afternoon was a potluck-style party, so I decided to bring a new recipe that I had first taste-tested with my friend, Jeanne, on Friday night.
I was inspired to make this recipe when I was munching on the Tomato Basil version of Chickpeatos, one of my favorite snacks and a great substitute for croutons.
“Hmmm, wouldn’t it be great to combine those flavors into a salad?”
So, off I went to experiment with a combo of sundried tomatoes (oh my gosh, so good!), fresh basil and a base of quinoa.
This recipe looks like Christmas in a bowl with its red and green accents, so it’s a perfect way to celebrate the transition from summer to cooler weather. You’re going to love it!
1 cup quinoa, rinsed in a fine mesh strainer
1/2 cup sundried tomatoes, chopped (I use these)
1 15-ounce can cannellini beans, drained and rinsed
1 cup fresh basil, thinly sliced
3 tablespoons fresh lemon juice
1/2 tsp coarse sea salt
Freshly ground black pepper, to taste
2 cloves garlic, minced
1/4 cup extra virgin olive oil (or oil from sundried tomatoes jar)
1/2 cup Watusee Foods Tomato Basil Chickpeatos
- Combine 1 cup quinoa with 2 cups water in a medium pot and bring to a boil. Reduce heat to low and cover. Cook for 12-15 minutes or until almost all of the water is absorbed. DO NOT STIR QUINOA. Remove quinoa from heat and leave covered for 5 minutes to steam. Remove lid and fluff with fork. Set aside to cool.
- Whisk lemon juice, salt, pepper and garlic together, then whisk in oil.
- In a large bowl, toss quinoa with sundried tomatoes, beans, and basil with dressing and top with Chickpeatos.