Asparagus, Tomato, and Ancient Grain Salad

Yum

I'm unofficially declaring 2017 the "summer of the salad"!

Everyone needs a great salad and this is one of my new creations. I took a regular vegetable salad combination like asparagus and tomatoes and decided to add an ancient grain (quinoa) to give it a little texture. Salads are an essential for hot summer nights, quick weeknight meals, meal prep or make ahead lunches and gatherings!  Did someone say 4th of July???

If you don't know about quinoa then you are in for a treat.  They classify it as one of the ancient grains which means they are grown and cultivated in the same way for thousands of years.  Quinoa was called the "mother of all grains" and considered sacred by the Incas.  It's rich in fiber, protein, omega-3 fatty acids and antioxidants and is also considered gluten-free.

ASPARAGUS, TOMATO, AND ANCIENT GRAIN SALAD

Regardless of all that scientific stuff quinoa tastes awesome.  It's boiled like rice and has a great tendency to absorb flavors, so it is perfect in salads!

You know there are salads. Then there are salads.  There are a lot of ho-hum everyday salads out there and then there are FRESH, UNIQUE, and IRRESISTIBLY INTERESTING salads.  This Asparagus, Tomato, and Ancient Grain Salad falls in that category.  In-season, fresh, crisp vegetables are mixed with quinoa for texture and flavor, then topped with walnuts and feta for another layer of bold flavor.  All of this is drizzled with a reduced balsamic glaze that is TO DIE FOR!  The key to this salad is using the very best ingredients you can find which will ensure outstanding flavors.

One plus is that any left over dressing can be saved in the refrigerator for about 2 weeks and used on other salads, sautéed vegetables, or over strawberries.  Heaven!  So don't get rid of any leftover dressing, it's so good on it's own you might scoop out a taste with a spoon.  Beware! 

So think about Asparagus, Tomato, and Ancient Grain Salad as one of your side dishes in the upcoming 4th of July bash, or make sure to make this for a quick weeknight side dish.  It's very easy to put together and everyone will love your take on a refreshing grain salad.

Enjoy!

Asparagus, Tomato, and Ancient Grain Salad

Yield:  4 servings

Ingredients

Vinaigrette:

6 Tbls balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
2 tsp honey
1 clove garlic, minced
1/4 tsp kosher salt

1/4 tsp black pepper

Salad:
1/2 cup quinoa
1 lb fresh asparagus, cut in 1 inch pieces
1/2  pint grape tomatoes, halved
1/4 cup chopped walnuts
2 oz or 1/4 cup feta cheese, crumbled 

Directions:

For Quinoa:  Cook in a small saucepan according to package directions.  Set aside and allow to cool.

Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, Dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

In a large bowl add grape tomatoes and walnuts.  Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, for 10 seconds then drain asparagus well on paper towels. Transfer to the bowl with tomatoes and walnuts.  Add the cooled quinoa and toss well to combine.

Drizzle vinaigrette over the top and toss lightly. Sprinkle over the feta and serve.

Refreshing Quinoa, Fennel, and Grape Salad

Yum

Memorial Day always marked the beginning of summer growing up.  The pool parties we abundant on our block and all of us kids spent time swimming while all the parents would be grilling up great food!

Instead of the hot dogs and burgers (which I still love) I've grown to include salads as a typical summer item.   My idea of salads now run the gamut from pasta, green salads, and grain salads such as the one I'm showing you today.

REFRESHING QUINOA, FENNEL, AND GRAPE SALAD

This is the PERFECT summer salad, with hearty grains, a bit of sweet from the grapes and a bit of bite from the fennel.  All drizzled with a fresh lemon vinaigrette.  What an excellent compliment to any grilled dish you may be serving up for Memorial Day.

You have to trust this combination.  It's absolutely fabulous!  The quinoa lends a bit of crunch, and helps fill you with hearty grains.  Now I bet a lot of you are going "OH NO! Fennel!" but don't count it out.  I don't even like licorice and although fennel has a slight hint of this flavor, eaten raw it is mildly sweet and bitey at the same time, and tastes wonderful!  The grapes really hold their shape in the salad and give it a wonderful sweetness.  What a great thing to use a fruit in place of a vegetable to jazz up a salad!

So make something that is light and refreshing, easy to make and taste wonderful with any main entrée!

Happy Memorial Day!

Refreshing Quinoa, Fennel, and Grape Salad & Garden Ribbon Salad

Oh, and take a look at this Garden Ribbon Salad...isn't it gorgeous?!?!  Recipe coming soon!

Refreshing Quinoa, Fennel, and Grape Salad

Salad:

1/2 cup cooked quinoa, cooled ( I used tri-colored quinoa)
1 cup red grapes, halved
1/4 cup thinly shaved fennel

Dressing:
2 tablespoons olive oil
1 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons honey or agave
Salt and pepper

Combine ingredients for the salad in a bowl and toss to combine. In a small jar, add oil, juice, zest, honey, salt and pepper. Shake until well combined.  Pour over the ingredients for the salad and toss. Serve chilled or at room temperature.

Mediterranean Quinoa Salad

Yum

I think I've mentioned that MGG is a rabbit.

It's true.  He eats so much salad and veggies that I know he must have been a rabbit in another life.  He's even starting to look like a rabbit to me!  haha!

The other day "said rabbit" and I were walking through Costco and he picked up a container of Poki and a container of quinoa salad.  The poki is a favorite of his, but when I saw that quinoa salad and the price tag, I had to stop him there.   "But it tastes soooo good" he says.  "Yes honey, I know it does, but I can make it for you at home for a fraction of the cost and it will taste AWESOME!"  "Trust me...."

He grudgingly put it back and off we went.  Now I was under the gun to make a totally awesome quinoa salad that compares to the likes of Costco!  No problem.

I got to work in the kitchen while he looked over my shoulder to see what I was putting in it.  (Not as if I hadn't made quinoa salad before...sheesh!)  I think he was really counting on the lemony flavor of the Costco brand.  So I put a nice big lemon in front of him and put him to work zesting and juicing it.  That seemed to satisfy him for the moment.  The real test would come when he actually took his first bite.

About 30 minutes later we sat down to lunch with this huge wonderful Mediterranean Quinoa Salad, his poki, and some fruit and he had his first taste!  He savored the flavor, and then a big smile erupted across his face.  BINGO!  I knew I had him. He leaned over and gave me a big smooch.  Oh yea! One satisfied customer.

Enjoy!!


Mediterranean Quinoa

serves 10

2 cups  multi-colored quinoa or any colored quinoa 

3 cups low-sodium chicken broth

2 Tbls olive oil

1 tsp lemon zest   

2 tsp fresh lemon juice

1 tsp sherry vinegar

1/2 tsp kosher salt

1 cup cherry tomatoes, red and yellow, halved    

1/2 cup yellow, orange and red mini bell peppers, small dice   

1/2 cup chopped English cucumber, diced  

1/3 cup crumbled feta cheese

1 tsp fresh mint, minced  

Rinse and drain quinoa in a mesh strainer.  Bring broth to a bowl over high heat in a medium saucepan.  Add quinoa and reduce to a simmer.  Cover and cook 15 minutes or until water is absorbed and quinoa is tender.  Uncover and fluff with a fork.  Allow to cool to room temperature.

Meanwhile prepare the vegetables.  Add the quinoa and vegetables to a large bowl.  In a small bowl whisk together olive oil, zest, lemon juice, vinegar and salt.  Drizzle over salad and toss to combine.  Sprinkle feta cheese and mint over the top and serve.

Slow Cooker: Mexican Vegetable and Quinoa Soup

I just have to brag about my latest kitchen item.  I shouldn't brag but I'm going to because it is my new favorite, my only favorite (for now) that I keep using over and over again.

MGG gave me a Breville Risotto Plus for Christmas last year and I been cooking in it non-stop for about 3 months.  I have been drooling over this baby for a couple of years now and I was so happy that he figured that out and purchased it for me.  It is a wonderful, smart, kitchen tool!  If you don't know about it you are in for a treat.

If makes risotto, fluffy steamed rice and family-sized slow-cooked meals—all in the same machine. It's a multitasker! It also sautes, and steams. I can't say enough good things about it, truly. This is definitely an item to consider if you are in the market for a multi-tasking slow cooker.  Here is the recipe for the Risotto with Mushrooms and Sage I made for date night.

The reason I mention this to you is that I used it in today's recipe. We are getting ready for a long (much needed) vacation and wouldn't you know I feel a tickle in my throat....geez! So I am refusing to be sick and I'm loading up on all kinds of preventatives while I'm trying to do the laundry and get us packed.

So tonight's dinner is a real soothing vegetable soup. Full of good for you ingredients that sound perfect for a scratchy throat. This really is a soup that you can use all your fresh vegetables up, throw in some pantry items and you have a hearty dinner. I made it with Mexican flavors to go along with my famous Taco Salad that I've also made. Soup and salad for dinner? Yes, please!

We have beans for protein, lots of vegetables, and oh yes, quinoa. Quinoa you say? Why yes, quinoa is great in soups. It lends more protein, and a nice texture to the soup. It would equate to adding rice to your soup.  If you would rather have rice add that instead but try the quinoa for a nice change. Since you are adding quinoa to the soup upfront I suggest that you cook this on high heat. Grains tend to absorb a lot of liquid and will cook better on high heat and not absorb as much. If you want to cook this on slow, I would cook the quinoa separately and add it to the slow cooker 30 minutes before eating to heat it up.

Enjoy some comforting soup soon. It may not cure a sore throat but it certainly soothes the soul!





Mexican Vegetable and Quinoa Soup

serves 

1 Tablespoon canola oil
1/2 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup yellow onion, diced
1 14.5 oz can black beans, drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes with green chiles
1 can tomato paste
2 teaspoons minced garlic
6 cups low sodium chicken broth
3/4 cup quinoa, rinsed
1 teaspoon oregano
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and pepper

Additional toppings: avocado, tortilla chips, cilantro, shredded cheese, sour cream.

In a slow cooker on saute mode (or in a skillet if needed) add 1 tablespoon of canola oil and heat. Add carrots, celery, and onion. Saute for 5 minutes until slightly softened. Turn off saute mode on slow cooker, or add vegetables to the slow cooker from the skillet.

Add beans, corn, diced tomatoes with green chiles, tomato paste, garlic and chicken broth. Stir to combine. Add the rinsed quinoa oregano, cumin, paprika, and salt and pepper to taste. Cook on high heat 3-4 hours. Serve with additional toppings if desired.

Veggie Gyro Salad

Boy do I have a salad for you!

Still in the grilling mode, I saw this meatless, Greek flavored salad in a favorite cookbook and just fell in love with the flavors.  It has all the flavors of a meatless, or veggie Gyro Sandwich!  Have you ever had one?  No, well you should try one right away.  They are just fabulous!

This salad is a take on that sandwich, using the flavors, but mixing them up a bit.  It has grilled vegetables, the flavors of tzaziki (cucumber, dill, and feta) and is all mixed with a wonderful grain, quinoa.  Do you know about quinoa?  It a little round grain that is full of protein and fiber.  Once cooked it turns a little curly and has a slight bite to it, sort of an al dente bite.  I've made several dishes with this hearty grain.  It's my new fad and I've made many dishes with it over the past year.  Make sure to grab a box of this and use it as you would rice or couscous.  It really takes well to additions and to dressings.

Back to the salad...like I was saying it has wonderful ingredients such as tomatoes, cucumber, bell peppers, and it is dressed with a wonderful red wine vinaigrette.  The only thing missing is the flatbread or pita that holds the sandwich fillings.  Not to worry, I have that covered.  You just serve this with some grilled pita wedges so you don't miss out on that flavor!

Salads are wonderful meals during this hot season.  Great as a main course for a "meatless" dinner, or a nice lunch.  I made this and had leftovers which were just as good the next day.  So I was a happy camper to have this for my lunch at work.  If you want to make this meal with meat, I would suggest grilling a nice piece of chicken and then cubing it.  It will go great with the other salad ingredients.

I hope you give this a try.  Enjoy!

Veggie Gyro Salad

Serves 4

¾ c quinoa

3 T olive oil

1 ½ T red wine vinegar

2 tsp minced garlic

1 t Dijon mustard

Salt & pepper

½ zucchini, halved

2 pitas

½ c grape tomatoes, halved

½ c diced cucumber

¼ c diced yellow bell pepper

¼ c fresh dill fronds

¼ c crumbled feta cheese

2 T diced red onion

Preheat grill to medium-high, brushing grill pan or grate with oil.

Prepare quinoa according to package directions.

In a small bowl whisk together olive oil, red wine vinegar, garlic, and Dijon.  Season with salt and pepper to taste.

Brush zucchini and pita with some of the vinaigrette.  Grill zucchini cut side down about 7 minutes, covered.  Grill pitas until toasted.  Slice zucchini halves in thin slices.

In a medium to large bowl combine tomatoes, cucumber, bell pepper, dill, feta, and onion.  Add quinoa, zucchini, and remaining vinaigrette, tossing to coat.  Cut pita into wedges and add to the salad.  Serve.

adapted from Cuisine Grilling

shared with:  Weekend Potluck
Full Plate Thursday

Quinoa Salad with Dried Cranberries and Pecans

My new love of late is Quinoa.

Don't you just love it?  Don't know what it is...or have never tried it?

Well let me tell you what you are missing.  It's a fiber rich whole grain that is classified as a superfood.  Who doesn't want that?  It a slightly nutty grain with a little bite to it like brown rice...or bigger couscous.  It's wonderful used in a salad such as this one, or as a side dish.  This salad is wonderful and light.  The flavors pop in your mouth, and it's very healthy for you.

Try something new this year, and be healthy with whole grains.  Try the quinoa, you'll love it.    

Quinoa Salad with Dried Cranberries and Pecans

Serves 4

1 cup quinoa

2 cups water

1 c fresh spinach, sliced

1⁄4 cup balsamic vinegar

2 Tbs. extra-virgin olive oil

1⁄4 cup dried cranberries

1⁄4 cup pecans, chopped

3 Tbs. chopped fresh flat-leaf parsley

1⁄4 tsp. sea salt

Freshly ground pepper, to taste

Place the quinoa in a fine mesh strainer and rinse well under cold water. In a saucepan over high heat, bring the 2 cups water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Remove the quinoa from the heat and let cool slightly. Transfer to a large bowl and fluff with a fork to separate the grains. Stir in the spinach, vinegar, olive oil, cranberries, pecans, and parsley.  Season with salt and pepper. Serve warm or at room temperature.

Easter vs. Cinco De Mayo

So last week Easter fell on my birthday.  MGG wanted to take me out to celebrate my birthday and we had such a great time!

But I LOVE Easter...

So I really wanted to do the whole Easter dinner thing, so we decided to have our Easter dinner a week later.  So yesterday we celebrated Easter....however, the menu was a Latin themed one...so we also paid tribute to Cinco De Mayo as well.

Whether you're celebrating Easter, Cinco De Mayo, Mother's Day or just Spring...you need to make these dishes.  They were off the hook!!!

Here's my Easter Menu:

Chili Marinated Pork Tenderloin

Black Bean, Corn and Quinoa Salad

Roasted Asparagus with Toasted Lime Breadcrumbs

Casa Blanco - Portuguese White Wine

Strawberry White Chocolate Trifle

It started with a pretty decorated table, set for Easter.

White, yellow, and green dishes make a pretty spring place setting, flanked by asparagus handled flatware.  Place settings sit on top of a festive spring runner of pastel colors.   Each guest receives a See's chocolate egg nestled in a bed of pink grass in the soup bowl. 

Pillar candles surrounded by moss hold a treasure of Easter eggs nestled among more moss.

Sweet love birds add a nice spring touch.  And individual Easter baskets at each place setting sets the mood.

On to the food!

I've given you the recipes and a photo of each dish.  I hope you will make one or all of these and let me know what you think.  

Chili Marinated Pork Tenderloin

Serves 4 - 6

2 Pork Tenderloins (about 2 lbs total)

1 c apple juice

¼ c fresh lime juice

1  jalapeno chili, minced

3 cloves of minced garlic

½ t paprika

½ t dried oregano

½ t black pepper

½ c sour cream

¼ c canola oil

Preheat oven to 350 degrees.  In a shallow casserole dish combine apple juice, lime juice, jalapeno, garlic, paprika, oregano, and pepper.  Remove 1 T. of marinade and add this to the sour cream.  Set sour cream aside.  Add oil to the marinade and stir to combine.

Add pork tenderloins and allow to marinate at room temperate 30 min.  Place tenderloins in a roasting pan and bake for 30-35 min until pork reaches at least an internal temperature of 155 degrees.

Slice and drizzle sour cream mixture over the top.  Serve with extra sour cream mixture.

Roasted Asparagus with Toasted Lime Breadcrumbs

Serves 4 - 6

2 Bunches of Asparagus
Olive oil
salt & pepper
Fresh breadcrumbs
butter
1 lime

Preheat oven to 350 degrees.

Place asparagus on a baking sheet.  Drizzle with olive oil, salt and pepper. 
Roast for about 20 min.

Meanwhile place the fresh bread crumbs in a skillet with a tablespoon of butter and toast until brown.  Add the juice of 1/2 lime to the breadcrumbs.

Serve over asparagus.

Black Bean, Corn and Quinoa Salad

Source: Williams-Sonoma

Ingredients:

For the dressing:

2 Tbs. fresh lime juice

3 Tbs. white vinegar

2 Tbs. minced fresh cilantro 

1/4 tsp. ají amarillo paste

1/4 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1/2 cup olive oil

 

1/2 cup quinoa

1/4 tsp. salt

1 cup drained cooked black beans, or purchased

2/3 cup thawed frozen corn kernels, preferably Peruvian

1 tomato, seeded and finely diced

1 small red bell pepper, seeded and finely diced

To make the dressing, in a bowl, whisk together the lime juice, vinegar, cilantro, ají paste, oregano, salt and pepper. Add the olive oil in a thin stream, whisking constantly until smooth and emulsified. Set aside.

In a saucepan over medium-high heat, combine the quinoa and 1 1/2 cups water. Stir in the salt. Cover and bring to a boil, then reduce the heat to low and simmer until the quinoa is tender and all the water has been absorbed, about 10 minutes. Transfer the quinoa to a colander and rinse under cold running water. Drain thoroughly, then transfer to a large nonreactive bowl.

Add the black beans to the bowl with the quinoa. Pat the corn dry with paper towels and add to the bowl, along with the tomato and bell pepper. Pour in the dressing and stir to coat all the ingredients well. Transfer the salad to a large serving bowl or individual plates and serve immediately. Serves 6.

Strawberry White Chocolate Trifle

Prepared Angel Food Cake
2 oz box of White Chocolate Pudding
2 c milk
1 lb fresh strawberries

Mix white chocolate pudding and milk.  Refrigerate until set according to package directions. 

To assemble:  break pieces of Angel Food cake and place in the bottom of a trifle bowl. (Individual bowls or 1 large bowl) Spoon some white chocolate pudding over the cake.  Layer on sliced strawberries.  Repeat layers again ending with sliced strawberries.  Top with fresh whipped cream.

Enjoy!!!