Quinoa Soup, Indonesian Sate Vegetables, Guacamole

I'm going through a short period where we are eating out significantly. Yesterday, my Mom invited us to enjoy some of her homemade pizza, which she hasn't made in a while. On Thursday, I was helping a vegetarian society friend with ideas for his new Six Sigma business and was treated to a nice dinner of homemade bread, salad, and a delicious stew of lentils, potatoes, and kale (I'll try something like this in my slow cooker); they also served some tasty raw dessert, spheres formed by nuts and frozen organic berries, with flaked coconut on the outsides.

Tonight, I heated leftover Indonesian Sate Vegetables from last Friday. I was going to make a nice heirloom red quinoa dish by sauteeing briefly some scallions and red bell pepper chunks, along with maybe 1/2 teaspoon cumin in the last half minute, then adding quinoa and water in a 1:2 ratio, along with a vegan bouillon cube and a little salt, fresh rosemary, and chili powder. I brought it to an uncovered boil and then lowered the heat to a simmer for about 5 minutes, then removed it from the heat and let it sit, covered, for about 10 minutes. I must have added too much water as it was quite liquidy - but the telltale spiral in the quinoa grain was showing off its doneness, verified by my tasting it. It tasted great and the broth was very good, so I served it as a soup!

The salad included heirloom tomatoes and baby white carrots. I made guacamole (my students will be making guacamole and a quinoa dish, among others, in Tuesday's Mexican cooking class) as well - my secret is adding some rosemary. We enjoyed the dinner!