Today on DelmarvaLife –
It was a dream catch for Sussex Academy Freshman, Doug Horton. He’s on the show, fresh off of being featured as the number on play on ESPN’s Sportscenter.
A Lewes woman proves there’s no age limit on living out your dreams. We sit down with Holly Walker to hear about her journey to possibly being on the cover of a major fitness magazine.
Katie stops by the Spice and Tea Exchange in Rehoboth Beach for some unique Mother’s Day gift ideas.
We’re fired up to have a fiesta for Cinco de Mayo. Our friends from Zoca Mexican Restaurant in Bethany Beach are in the DelmarvaLife Kitchen to make mole enchiladas.
OC SpringFest is this weekend in Ocean City. 102.5 WBOC’s Leah Rizzo stops by to get a preview of what to expect.
Flowers are a fan favorite for Mother’s Day. We check out Bella Terra Landscapes and Garden Center in Ellendale to see the selection.
Experience the flavors of the Mediterranean in a new way with our recipe for Quinoa Veggie Salad. This salad has all of your favorite Mediterranean flavors, like feta, onion, and fresh peppers, but with a surprising new addition…quinoa!
What You’ll Need
- 2 cups cooked quinoa
- 1 (10-ounce) package frozen broccoli florets, thawed
- 1 red bell pepper, cut into 1-inch chunks
- 1/2 red onion, cut into 1/2-inch chunks
- 1/4 cup crumbled feta cheese
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup Greek dressing
What to Do
- In a large bowl, combine all ingredients; mix well.
- Cover and refrigerate 1 hour, or until ready to serve.