Quinoa Salad

Need a little something different for a side dish?  I love this salad.  I make it a little different every time and it is always delicious.  And you just have to feel good eating it!  Protein, protein, protein!  It contains quinoa, edamame, almonds...  It is super healthy!  Healthy and delicious always makes me happy.

Normally, I use the white quinoa in this salad, but last time I purchased quinoa I got the red kind instead.  It's great!  By the way, I get my quinoa at Costco - it is a giant bag, yes, but it is much less expensive than the bags in the regular grocery store, and it lasts quite a while.  Or, it might not once you make this salad.... 

Quinoa Salad
serves 4-6
Ingredients:
1 cup quinoa
2 cups chicken broth (or vegetable broth for vegetarians!)
1 red pepper
1 1/2 cups shelled edamame
1/2 cup dried cranberries
~1/2 cup slivered almonds, toasted
chiffonade of basil and oregano or thyme, to taste
2 tablespoons olive oil, plus a little for the quinoa prep
2 tablespoons white wine vinegar, rice vinegar, or vinegar of your preference
1 teaspoon Dijon mustard
pinch of sugar
salt and pepper, to taste

Directions:
If your quinoa is not pre-washed (it will say so on the bag/box), rinse it in a mesh strainer for about 2 minutes.  This will wash off the quinoa's natural coating, which can taste bitter.  Even if your quinoa is supposed to be pre-washed, it can't hurt to rinse it again!  Drizzle a little bit olive oil in a mediuim saucepan and toast the quinoa, allowing the water to evaporate.  Add the chicken/vegetable broth, and bring to a boil.  Cover, and reduce the heat to simmer for 15 minutes.  Turn off the heat and let the quinoa stand for 5 minutes, covered.  Fluff with a fork and allow to cool.

In the mean time, dice your red pepper and steam the edamame. I purchase edamame in a steam-able bag, so this is easy!  Allow the edamame to cool. 

Whisk together the 2 TB olive oil, vinegar, mustard, sugar, salt and pepper.

When quinoa and edamame are cool, toss together with the diced red pepper, cranberries, and herbs.  Add the vinaigrette to taste.  Just before serving, toss in the toasted almonds.
Printable Recipe

This recipe is a regular go-to in our house.  I often make it for pot-lucks and bring it to parties.  You can easily make a larger amount and it is always well received.

Make this and smile at your awesome healthy meal!

Grown-up Grilled Cheese with Roasted Tomato Bisque

Friends, the photo here does not do this meal justice.  This is some seriously amazing Grown-Up Grilled Cheese, with Roasted Tomato Soup.  In my ongoing quest to find good, "relatively" healthy, quick weeknight dinners, I found these recipes on Food Network, by Jeff Mauro, the "Sandwich King".  I happened to watch the "Next Food Network Star" show when he competed, and thought that he had good personality and some good ideas, so I thought this recipe could be a hit. And Mmm, mmm, it is. 

It starts out with some caramelized onions.  Now, personally, I think that anything that involves caramelized onions is likely going to be delicious.  They are magical.  Raw onions?  Not so much.  But cook the heck out of those onions with some oil/butter and KA-POWIE, they are delectable!  Add some gruyere cheese to that and you have bliss in a sandwich.  So, this recipe isn't totally "quick" if you don't plan ahead with the caramelized onions, but here is a tip for that.  Some time, when you are home for a bit, make up a GIGANTIC batch of caramelized onions.  Use a zillion onions.  They cook down a lot, so you certainly (unfortunately) won't end up with a ton of caramelized onions.  HOWEVER, if you find that you have more than you could possibly need for whatever your initial intended purpose, you can FREEZE them in smaller amounts that you can then USE LATER.  Pull out a portion, let it thaw in the refrigerator, and you are ready.  No sweat.

Anytime Vegetable Salad

Introducing Anytime Vegetable Salad.  I have made this salad about a zillion times, and change it up a bit each time.  It's just that kind of recipe.  Throw in a mix of whatever veggies you like and away you go.  It is bright, colorful, healthy and delicious!

Anytime Vegetable Salad
recipe adapted a lot from Gaida De Laurentis, Food Network

2 cups shelled edamame soy beans
1 1/2 cups cherry tomatoes, halved
8 oz. yellow/red/orange pepper, in inch pieces
8 oz. fresh corn, lightly cooked and removed from cob
1/3 cup red wine vinegar
3 TB extra-virgin olive oil
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Spritzes of white truffle oil (optional)

Cook edamame in a large pot of boiling water until crisp-tender, about 3 minutes.  OR, if you purchase the steam-in-the-bag kind, do that instead!  Rinse the edamame with cold water once cooked, then drain well and pat dry.  Repeat with the fresh corn.  Pile all of the vegetables in a big bowl and gently mix them together.

Whisk vinegar, oil, herbs, salt and pepper in a small bowl.  Pour atop the vegetables.  I add a secret ingredient - spritzes of White Truffle Oil.  Yippee!  I found this in the Home Store section of Marshalls for just a couple of dollars and it is awesome.  Spritz this on the top and you get that nice earthy flavor.  Mmmm.  If you don't have such an item, no worries the salad is still great!

Options:  I always use the edamame and tomatoes.  The other veggies, I mix up depending on the season, my mood, whatever.  I have used green beans, artichoke hearts, yellow wax beans, etc.  Whatever makes you happy!  
Printable Recipe

This is great for pot-lucks or parties.  You can easily double the recipe and make it in advance.  If you are worried about the dressing, mix it in a small screw-top jar and add prior to serving.

Enjoy!