I made some mouth watering short ribs last night with a fresh quinoa salad.

For the short ribs I cooked them in the slow cooker for about 8 hours on low. I cooked them with:

1/4 cup of soy sauce

A couple tablespoons of brown sugar

A few cloves of garlic

And a few chili peppers

Then just covered the meat with water

The next time I cook Short Ribs I might do them in the oven instead, or take them out of the slow cooker much earlier as they were totally falling apart delicious. So I had to change my original plan which was to crisp them up on the BBQ. Instead I tossed everything in a frying pan with:

A little honey

Some brown sugar

A couple cloves of garlic

A couple tablespoons of soy sauce

And Sriracha hot sauce

 

For the Quinoa Salad I used:

Pre washed Quinoa

Chopped up Cucumber, Red & Yellow Peppers

One shallot

An avocado

A few green onion

Feta

Lime juice

Quinoa dressing:

A couple glugs of Olive Oil

Tsp turmeric

Tsp garlic powder

Tsp Asian five spice

A couple tablespoons of soy sauce

A couple tablespoons of chicken broth

The meal came together pretty darn good!

The meat was super tender and so flavorful. The quinoa had a nice Indian/Asian flavour to it with the turmeric and five spice, and was super fresh and delicious!  It was a perfect one bowl dinner.

The beer we had with dinner was a new one for us brewed by Stanley Park Brewing Called SunSetter Peach Wheat Ale. You can taste the peach and the beer. Not a sweet beverage by any means, but nice peach flavour. Would definitely get this brew again. Way to go Stanley Park Brewing!! Yum! Hello Summer!