Trying to decide what produce to eat these days goes beyond choosing a particular type of fruit or vegetable. There seems to be endless controversy about whether you should go local, conventional, organic or what?! In my home, we keep to a basic set of guidelines about what we choose to buy on a regular basis.

1.  Seasonal 

Starting in season means local or organic are actually more affordable and abundant. Organic tomatoes out of season are not going to melt in your mouth the same way they will if sun-ripened on the vine. And it will cost more for that disappointing quality, too. Most groceries meet consumer demand by providing zucchini, cucumbers, eggplants, peppers and more all year long. Determining what actually is in season can be a challenge. Many groceries have the seasonal items on display in large quantity at a discount, which helps. If you are stumped, Lilly’s Table is designed to keep you cooking and eating seasonal produce through recipes and weekly meal plans.

2. Local

Just as the seasons effect when produce is available, location can open up a new world of possibilities. Support your local economy and get to know your farmer. The easiest way to buy local is through a CSA (community supported agriculture) Farm Box where you buy into a share in exchange for locally produced, beautiful vegetables & more on a weekly basis. Another option is to purchase food from your Farmers Market every week. I do both as the CSA is a magical surprise of goodness every week, while Farmers Markets allows me choice and an opportunity to chat with my farmers.

Sexual buy cialis problem in men can lead to separation because men and women both are not able to fulfill their desire to have sex. The problem of impotence has become a victim of these inabilities. online order viagra So, buy levitra be smart and buy the medicine only from a trustworthy source. Prostate cancer why not find out more buy levitra online is often a common problem with many males in today’s world. 3. Organic

This is a great next choice when you are not able to get close to your farmer. Keep in mind, organic produce traveling from South America or elsewhere has a huge environmental impact. Also, other countries are not met with the same stringent organic labeling standards as American farmers. Getting produce from another part of the world in a different season means it is traveling quite a distance, making the carbon foot-print larger than buying conventional. When selecting produce with the organic label, do your best to find out where it was originally grown.

4. Conventional

There are times when buying in-season conventional produce makes sense especially if it means eating vegetables instead of eating processed food products. I personally would choose to eat conventional produce over organic food products. Fresh fruits & vegetables, whether or not pesticides are used, are better than not eating them at all. An easy aide for deciding when to buy conventional or organic is the Dirty Dozen. Print out cards or download it to take with you when you are at the store and stumped about which is best. This guide let’s you know the produce that is safest to eat conventionally with the Clean 15 list as well as the Dirty Dozen to avoid.

Extra tip: Check your PLU code stickers on all of your fruits & veggies. If it starts with a 9, it is organic. An 8 is a GMO (Genetically Modified Organism), although this labeling is not required so it is rare to see it. Any other number, often just 4-digits, are conventional. I have seen fruit with a big sign declaring it was organic only to notice the PLU stickers on each fruit was conventional. I am sure it was just an employee stocking error, but it is nice to know what you are getting.

We each have an opportunity, several times per day, to vote with our dollars about the types of food we would like to be available. The choice is yours, but when you demand the highest quality produce, while supporting your local economy you are letting the food industry know what you would like to see more of. Together we can all make a beautiful impact on our food system.

Getting in and out of a grocery store, even with a toddler, is something only a savvy shopping list can help you do. In my Personal Chef days, I brought a clip board with the recipes below and on top a categorized list of all the ingredients that were needed including a list of pantry ingredients that were waiting for me at home. I created this several days a week for my clients and while it may have seemed involved, I could easily get in and out of a store in under 30-minutes with a huge cart full of delights.

When I created Lilly’s Table meal planning service, the idea of having a shopping list categorized and ready to go was essential. Getting in and out of a store quickly is half the battle of getting a health-packed delicious dinner on the table. However, there are a few other methods beyond a categorized list that will guarantee a successful, speedy shopping trip.

Once your shopping list is created, get ready to head to the store. Here are a few tips to get you in and out of the store quickly.

1. Shop after you eat, not while hungry This may seem obvious, but even I forget sometimes and find myself grabbing a snack bag of something just to get through the aisles without deviating too far from my list. Nothing is worse than hunger making decisions for me. I am certain I save money every time I shop when my belly is not growling and yelling at me to buy every other tasty treat on the shelves.

2. Stay hydrated Sometimes thirst masks itself as hunger and leaves you in the same scenario as above. Since I live in a dry climate a water bottle is often close at hand. Plan to bring one with you next time and see if it helps.

3. Stick to the list I occasionally allow myself a sale item or other deviation, but allowing the list to guide me keeps me within budget, within time constraints, and it keeps my daughter happy too since we rarely sit in one place for very long.

4. Shop the perimeter of the store The center aisles contain mostly non-food and processed convenience foods. Since I am usually shopping for ingredients, I can easily get around the store without going through the center. This is especially useful if shopping with children. It seems most stores place bright, colorful tempting items at my child’s eye level. Not even going in these aisles will speed you through the store nicely.

5. Read the labels. Once you have a brand or generic label you trust, going back for the same bread, eggs or box of crackers is easy. Taking a quick glance at the ingredient list is mostly what I do to determine if it is a food product or an ingredient worth trying when going after new items. It is amazing how something as simple as coconut milk can contain unnecessary ingredients from time to time. So any time you are trying something new, read the label first.

6. Buy in Season Fresh produce will taste better and be in abundance when in season. Buying an apple in the fall when it is at its peak is always a better idea than buying in May or June when even stored apples are on their way out. The quality is also better and I notice that my family eat more fruit or vegetables when they taste at their best. If possible, sign up for a CSA (community supported agriculture), go to your Farmers Market and of course signing up for Lilly’s Table will help you shop in season, too.

Cook seasonally. Eat consciously. Live well,

Chef Lilly

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As I listen to Christmas carols, I’m thinking about Hanukkah and my dear friends who are starting to celebrate tonight. In my home, we light an Advent Wreath during the holidays, rather than a Menorah, but I refuse to be left out of the latke fun! I am only a few years into the latke making process, but I am indeed a fan of the crispy potato pancakes. Just as I prefer my Mashed Potatoes to be smothered in gravy, latkes only get better with a variety of lovely toppings.

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I adore the classic Potato Latkes especially topped with Lox, Creme Fraiche & Capers with these Poor Man Caviar aka Beluga Lentils. Although, I would not turn away the rich man’s caviar either ;). But, today I want to share my Sweet Potato Latkes which do well with a smear of Pecan Butter, Applesauce and a quick dollop of creme fraiche, too.

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My daughter was an excellent assistant last year as we kept them crisp on the drying rack. We quickly baked them the next day to serve for breakfast.

Sweet Potato Latkes

1 lb Sweet Potato, peeled

1 egg

1/4 cup flour, white, whole wheat or brown-rice flour each work

1 teaspoon salt

1/2 cup vegetable oil (for frying I often use safflower or sunflower)

1/4 cup sour cream or creme fraiche, optional

Grate the sweet potato into long shreds with a box grater or using the grate attachment in a food processor.

In a large bowl, whisk together the egg, flour and salt. Fold in the shredded sweet potatoes.

In a skillet over medium heat, pour in enough oil to generously coat the bottom. Once it is shimmering, dollop in the sweet potatoes. Sear for a few minutes until golden, flip over and sear on the other side until properly golden and delicious.

Keep warm in an oven set at low hear or cool and store to be enjoyed later.

To heat the next day, preheat the oven to 375. Spread the latkes on a baking sheet and bake for about 10-15 minutes until hot in the center. Flip at least once during the baking process. This will keep each side crispy.

You may note if you also check out my Potato Latke recipe, that the salting and straining process is not necessary for the naturally drier sweet potato.

I’ve been checking on our stores from the garden this week.  Potatoes, parsnips and apples have moved to the downstairs fridge, garlic, onions and shallots are in our cool basement, winter squash is in a large pile in the kitchen serving the dual purpose of decoration and dinner, and popcorn has been taken off the cob and is dry enough for popping.  I’m debating whether to harvest the carrots now before this next storm or just keep digging them up as we need them.  I also finally got the garlic into the garden and covered it over with dried up parsnip greens to wait for springtime sprouting. We are bringing things indoors and getting ready for the cold months ahead.

During the summer our energy is all about the external.  We run fast, play outdoors, soak up sun and eat fresh, light foods.  As the light fades and we move towards winter solstice, our energy moves inwards.  We reconnect with activities that require more mental focus such as work and school.  Autumn is a season of Gathering–bring our harvest in and bring our energies in so we have sustenance for the cold months ahead.

Autumn holidays are wonderful expressions of what we experience during this season.
With Thanksgiving coming up this week, we are reminded of the importance of being with our loved ones.  We are making plans to gather together, reconnect, and rekindle the human relationships that support us through the winter.  And there is no better showcase for the foods of the season than Thanksgiving.  You need look no further to get an intuitive feeling for fall support foods than your menu for dinner this Thursday.

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As I have mentioned in other posts, the primary systems that need support in the fall are the immunity and upper respiratory system.  Coming back indoors and spending more time in close quarters with people means that colds, flus, and other infections become far more common.  Beets and crucifers help to detoxify the system, and apples and pears contain pectins that improve elimination. These both help the body can fight infection more effectively.  Onions and garlic are highly antimicrobial.  Mushrooms boost the activity of immune cells.  And winter squash and sweet potatoes are warming to the system.  Also, don’t forget the spices of the season:  ginger, cinnamon, allspice, and cloves all improve circulation and the movement of lymph to quickly resolve colds and flus.

One last thing to remember is the star of the Thanksgiving show: the bird.  If you have the good fortune to end up with a turkey carcass, put it to good use!  Bone broths are an excellent support for the immune system.  All of our blood cells including our immune cells are manufactured in the marrow of our bones.  When we boil the bones of an animal (be it beef, chicken, turkey, or whatever mammal you happen to be eating) we mobilize those immune cell making parts of the animal and can consume them to nourish our own immunity.

Whatever your traditions are, enjoy this great festival this week and enjoy the opportunity to give yourself what is needed during this season: community and immunity.
Happy Thanksgiving!

When building a pantry it is best to just let your recipes be your guide. The items below make frequent appearances in Lilly’s Table recipes. So, if you ever feel you are buying an item in a large quantity know that they will be making another appearance in a recipe soon.

MY PANTRY LIST

Flour
If you don’t go through flour quickly, store it in the freezer so it lasts a bit longer. 

Whole Wheat
Brown Rice Flour I use this is an all-purpose flour, especially when gluten is not necessary.
Almond Flour or Meal I keep this on hand to mix in for a lower-glycemic flour mixture.
White Whole Wheat This is unbleached flour starting from a lighter grain wheat. It tends to be sweeter in flavor then the hard or red wheat that is typically used for Whole Wheat flour.

In the Fridge

Eggs Local or organic when possible.
Milk Dairy or Nut milks- make your own if possible, it’s easy.
Tamari Soy Sauce Wheat-free so I can serve it to any gluten-free friends and reduced-sodium, because adding salt is easier than taking it away.
Dijon or Whole Grain Mustard
Better than Bouillon/Homemade Demi-Glace

Other Dairy
Full fat dairy contains the highest ratio of good nutrients. Whenever possible we choose local, organic and grass-fed. 

Yogurt/Greek Yogurt
Hunk of Parmesan
Loaf Cheddar or Jack

Nuts & Seeds
Typically we have nuts that are raw, whole and unsalted. That way I can easily chop or slice them as needed. Although, I occasionally take short-cuts and buy them sliced or roasted.

Walnuts
Pecans
Almonds
Sunflower
Pumpkin
Sesame

Baked Goods
I look for the first ingredient of these whole wheat or whole grain flour. I avoid breads with White or Enriched Flour, High-Fructose Corn Syrup or other crazy, unreadable ingredients.

Whole Grain Bread 
Whole Grain or Organic Corn Tortillas

Grains

Brown Rice short and long
Wild Rice Blends
Quinoa
Oatmeal Typically steel cut for hot breakfasts and then rolled for making granola, cookies and quick oatmeal.
Barley or Farro these hearty grains contain gluten, but they make lovely dishes when gluten is not an issue.

Beans
I enjoy soaking and cooking my beans from scratch but you could keep a couple of cans on hand for a quick and easy meal. 

Black
Pinto
Garbanzo/Chickpea
White/Canneloni/Navy
Red/Azuki
Lentils
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Good Fats
If you are going to splurge on anything organic, have it be on your fats, especially animal fats. My understanding is the pesticides used in production happily settle into the fat. Therefore, if you are looking to reduce your own personal intake of pesticides this is where to spend a few more dollars.

Extra-Virgin Olive Oil Cold Pressed, Unrefined, perfect for Salads
Olive Oil, Cold Pressed for cooking at heats below 350.
Butter & Ghee If possible, seek out pastured, grass fed cows.
Coconut Oil unrefined, if possible. This fat is controversial since it is a saturated fat, but it does contain immune boosting properties. A tablespoon per day especially during flu season is recommended by my favorite Naturopathic Doctor, so I have taken to incorporating it in my family’s food and to rub on my skin as well.

Occasional Fats

Vegetable Oil Occasionally, I need a higher heat, flavorless oil to cook with. I bounce around with these and use them occasionally. Some that you will see in my pantry include: safflower, sunflower, grapeseed, and avocado, but these days I mostly use ghee for higher-fat cooking, which is clean and full of nutrients.
Seed & Nut Oils For a boost of flavor especially in Asian cuisine, toasted sesame is lovely. Walnut, Almond or Pumpkin Seed Oils are fun occasionally in salads and as a finishing oil on soups or vegetables. Again, these come out as a treat.

Vinegars
I usually buy organic, because I find the quality and flavor to be superior. 

Balsamic I often have two of these in my pantry. One thick, rich and spendy such as from Pasta Amore. A $20 bottle lasts us for several months as we call it liquid gold.The other balsamic I use is a lighter, not aged as long and I use it as a splash in soups or whisked into salad dressings.
Red or White Wine Vinegar
Brown Rice Wine Vinegar Best for Asian cuisine.
Apple Cider Vinegar
White Vinegar I keep a non-organic one on hand for cleaning… occasionally it is needed for cooking, too.

Sweeteners

Honey
Maple Syrup
Molasses

Quick Items

Whole Grain Pasta whole wheat or brown-rice pasta for gluten free
Whole Grain Couscous
Nut or Seed Butter Peanut, Almond, Sunflower
Popcorn
Nutritional Yeast This crazy extra ingredient gives a quick umami flavor to vegan dishes, not to mention a boost of B-vitamins

In a Can

Beans I prefer dried, but occasionally keep a couple cans on hand for quick meals
Tomatoes My favorite are Muir Glen Roasted, whole, diced or crushed. Usually I just use these in the winter and spring. During Tomato season I avoid the canned stuff.
Coconut Milk I prefer the whole fat kind, because I use the cream that floats on top as a sour cream substitute or if I need a little extra creamy something in a dish.

Vegetables
These change constantly with the seasons, but year round you can usually find these in my home: 

Garlic
Onions
Dried Chili Peppers
Fresh Ginger
Lemon

 

What is in your real food pantry?

Cook seasonally. Eat consciously. Live well,

Chef Lilly


For whatever reason, I have lived in some of the driest parts of the country. I grew up in Eastern Washington, spent a few lovely years in high-altitude dry Colorado and am now in the driest place so far, Tucson. Here in the Sonoran desert having days of single digit humidity is relatively common. Drinking anything other than water sometimes seems a waste of time unless we know the beverage will actually increase our hydration levels. Coconut Juice or water on the other hand is one of the few drinks I will reach for beyond water to keep me hydrated. I have been a fan of Coconut Water since I first started seeing it through my Bikram Yoga classes and at health food stores. I was drinking it for a while before I truly understood its health benefits and natural electrolytes.

That being said, after a long hike, on a breezy hot dry day, I find myself turning away from my water bottle and craving something a bit sweet, icy cold with crunchy almost numbing ice. The thought of a diet or sugary soda or a red slushie makes me cringe for a number of unhealthy reasons. Mostly because I envision needing more water than I am already trying to keep up with.

Growing up my Mom would freeze watermelon and blend it into a slushie with soda water. Try this electrolyte enhanced variation for the remaining hot & dry days of summer as a post-workout or hiking celebration. This is also a lovely summer ‘mocktail’ for kids or non-drinkers.

Watermelon Coconut Slushie 

serves 2 thirsty individuals or makes 3-4 mocktails

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1 1/2 cups coconut water/juice

1/2-1 cup soda water, optional or more coconut water

1 lime, optional

Prepare the watermelon in bite-size chunks without any seeds. Line a baking sheet, pie pan or plate with parchment or wax paper. Spread out the chunks and freeze at least 20 minutes up to overnight. Place the chunks in a freezer bag for another time if not using immediately.

Place the frozen chunks in a blender. Add the coconut water and soda water. Blend. Add more coconut or soda water until it is your preferred consistency.

Add the lime at the end to taste. Enjoy while still icy cold. Serve with a watermelon wedge garnish. Which is fun for dipping and munching on.

The name “Georgia Peach” is so darn famous its a wonder peaches exist elsewhere. I mean it is on the license plate, so clearly it is big. Right? I thought my experience with peaches would never be like they were when I visited the south. Of course, that was until I moved to Colorado and the Western Slope peaches started to roll in. Big, abundant, juicy and perfectly peachy they just can’t be beat. Sorry, Georgia. During my Colorado time I happily brought peaches home by the box full for countless dishes or just to eat with the juice running down my chin. Now that I am in Tucson, I am happy a few trees and orchards keep us supplied, but there small size mostly just make me miss Colorado. If you are ever in Colorado, I highly recommend a trip through Palisade for the best peaches especially this time of year, but really this gorgeous fruit can be found all throughout the state (and I imagine beyond) during these hot summer days.

I created this salad for our dear friend’s August wedding. Friend’s who I actually met through Kaycie on a backpacking hut trip. The dressing is creamy, honey sweetened yogurt with dollops of goat cheese and toasted pine nuts throughout making this an almost dessert like experience to serve up during dinner alongside anything coming off of the grill.

Creamy Peach Salad

2 servings

Dressing:

1 lemon zest & juice

1 teaspoon honey

¼ cup plain yogurt

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1 pinch salt and pepper

3 cups spring lettuce greens

1 large peach (or two small)

2 ounces goat cheese

½ cup blueberries, washed & dried, optional

¼ cup toasted pine nuts

Whisk together the lemon zest, juice, and honey. Once the honey has dissolved stir in the yogurt to combine. Slowly whisk in the oil. Season the dressing with the salt and pepper to your taste.

Arrange the spring greens in a salad bowl or on individual serving plates. Slice the peach and arrange on the lettuce greens. Pour any peach juices on to the lettuce as well. Crumble the goat cheese on top. Sprinkle on the blueberries and nuts.

zucchini love

What can I say about zucchini that hasn’t already been said?  Lilly asked me to write an article this week about how this vegetable is life-saving.  Nothing so humble as delicious, or even health promoting, but jumped-in-front-of-a-car-took-a-bullet-for-me life saving.  I can’t wait to hear what she has to say about it.

I’ll be honest; I was only able to come up with a couple life-saving instances that might involve these humble yet massive giants coming out of my garden right now.  The first was as a raft in case of flood.  I’m pretty sure these babies would float and could at least take my kids to safety if I lashed a couple together and tied my kids to the top.  Given that it’s a drought year though, pretty unlikely.  The second was as a weapon in case of attack: something that large and heavy could probably inflict some pretty good blunt force trauma.  Also, however, not highly likely, though I wish I could find some way for them to act as a watchdog to prevent the death of all the chard in my garden from foraging deer.

Effects of such erection-aiding medicine last for long hours which sildenafil generic from canada are 36 hours. Today, you can easily get rid of purchase viagra without prescription this trouble as soon as possible. online prescription for cialis It is like asking someone to sleep with you on the right track towards starting a family. Gillespie admonishes: “Currently, when a recount is conducted in any IVF clinic in Mumbai. generic levitra pills I do, however, find zucchini to be incredibly life-affirming.  There is something so satisfying about walking out to the garden and peeking under the leaves to find that yesterday’s 6-inch cutie has grown into an 18-inch 5 pound behemoth overnight.  It is as if mother nature has taken the essence of summer in all its luscious vitality and made zucchini its metaphor: growth and energy on flamboyant display.  When we are deep in winter and the ground is bare, I dream of zucchini (and tomatoes, but that is a whole other story.)  Specifically, I dream of ½ inch thick, 5 inch diameter slices, dipped in egg, then into a mixture of parmesan and almond flour, then pan fried in olive oil.  A simple dream, but one that carries me through.

Not to say that I’m not baffled like everyone else with what to do with all that darn zucchini.  Those two in the picture are still sitting on my table waiting for all the zucchini in the drawer to get used up.  We’ve had those fritters I just mentioned three times in the past week, along with zucchini bread, zucchini soup, zucchini stir fry, zucchini salad–no recipe calling for under 3 cups of zucchini accepted.  Tonight we’re having zucchini pancakes for dinner. (and here’s a great top 10 list from the blog 5 Second Rule on what to do with all your zucchini)  I’ve heard you can shred and freeze it but who the heck wants six month old frozen squash shreds in mid january?

So, just as I’m not going to be carefully packing away my zucchini for another day, we will be living the metaphor of summer abundance with our squash for the next few weeks.  I don’t expect my zucchini to untie me from the train tracks, but it is a daily reminder right there on my plate to soak up the summer right now while it’s here.

The first time I had the classic pasta dish with chunks of fresh tomatoes, basil and garlic tossed through thin strands of angel hair, I was fairly young and out to dinner at a fancy-schmancy restaurant with my grandparents. My step-grandmother Patti Grande’s first husband worked in old Hollywood and she brought a bit of that glamour to my family’s life when she married my grandpa, aka Opa. That meal was the first of many delicious dishes, because my grandparent’s only wanted to eat delights and treat us whenever we visited. It was a great lesson in my otherwise busy childhood full of dance lessons and homework to stop and eat something beautiful; to dine with elegance. As an adult, I loved to cook for them, thrilling them both with dishes inspired by some of those exciting dinners we had shared in my youth.

That Fresh Tomato Pasta stuck with me and became one of the first dishes I felt I truly mastered as a budding young cook. Not that it is anything beyond simplicity since you rely exclusively on the glories of good seasonal tomatoes, but that in and of itself was a lesson. Never settle for out of season, flavorless, salmon colored tomatoes.

Over the years that sauce has made appearances on thin slices of toasted french bread rubbed with garlic to become Bruschetta, to smoother fillets of Chicken Pomodoro, as filling in a Tomato Omelette, or tossed with eggs or tofu for a Tomato Basil Scramble.

Make a huge batch of this fresh sauce and store for a day or two in the fridge for all of these various delights. Use a slotted spoon to scoop out the sauce as the juices start to flow as it rests and melds. Extras of the sauce are also perfect in my version of Shrimp Scampi which relies on tomatoes & herbs to give it even more flavor.

Fresh Tomatoes & Basil

1 pound tomatoes

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1/2 cup fresh basil, washed and dried

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt, more or less, to taste

1 pinch black pepper, to taste

Cut the tomatoes into quarters. With your finger, gently remove the seeds and juice. Chop into small pieces and toss with the minced garlic.

Stack up the basil and roll into a cigar. Thinly slice and then roughly mince the strips. Toss with the tomatoes, extra-virgin olive oil, salt and pepper. Taste. Adjust any of the flavors to your desired taste.

Balsamic Quinoa Salad is quick and satisfying

As a follow-up to my last post, I wanted to talk a bit about how we manage our “no cooking indoors” rule during hot summer nights.  As the mother of two rapidly growing girls and the wife of a guy with the fastest metabolism in the West, the lovely cold soup paired with a beautiful green salad that would tantalize my girlfriends simply isn’t an option.  We need protein, healthy fats, and complex carbs to fuel the furnaces in this house.

One of the strategies we use here is to give our salads some heft by making them from a base of whole grains and legumes.  The rice cooker on the deck is used for brown rice salads, or else I’ll make a large pot of quinoa or beans early in the week and then use it in multiple ways in the days that follow.  In a pinch, I also keep several different types of canned beans in the pantry. (there is no comparison between canned and homemade beans, and the pressure cooker whips up those babies pretty quick, but let’s be realistic here, sometimes we all need canned beans.)

Grain salads are so easy and satisfying, and are incredibly versatile and can easily be adapted to whatever you have lying around the house.  My basic guidelines for grain salads are as follows:

2 cups cooked grains
2 cups cooked beans (or one can)
2 cups chopped vegetables
½ cup chopped fresh fruit or ¼ cup dried fruit
¼ cup chopped fresh herbs
¼ cup toasted chopped nuts or seeds
2-3 Tbsp olive oil
2 Tbsp vinegar or juice of ½-1 lemon or lime
salt and pepper to taste

For picky kids or infants over 8 months, you can serve cooked rice or quinoa, beans, and fruits or veggies as separate items without dressing.
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The version of this recipe as pictured above:
Balsamic Quinoa Salad

2 cups cooked quinoa
1 can drained garbanzo beans
¼ cup chopped, toasted almonds
1 chopped carrot
1 large chopped stalk of celery
½ chopped red bell pepper
¼ cup sliced kalamata olives
¼ cup chopped chives (with flowers) and dill
3 Tbsp extra virgin olive oil
2 Tbsp grated parmesan
2 Tbsp balsamic vinegar
salt and pepper to taste

Combine all ingredients and enjoy!