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!

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!

Bacony Barley Salad with Marinated Shrimp

When I first saw the recipe for Bacony Barley Salad with Marinated Shrimp, I thought, "Hmmm, that sounds good...".  Good?  How about delicious?  It was like eating a bite of freshness.  So tasty.  Even the clever girl liked it!  She cleaned the plate!  Fantastic.  Winner-winner-chicken (no, how about shrimp) dinner!  Winner-winner-shrimp-dinner!!

Bacony Barley Salad with Marinated Shrimp
adapted from Eating Well

3 strips bacon, chopped
1 1/3 cups water
1/2 teaspoon salt
2/3 cup quick-cooking barley
1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed, coarsely chopped  OR 1 pound peeled un-cooked shrimp
1/3 cup lime juice
2 cups cherry tomatoes, halved
1/2 cup finely diced red onion
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1 avocado, peeled and diced

Cook bacon in a small pan over medium heat, stirring often, until crispy, about 4 minutes. Drain bacon on paper towel and set aside.  If you purchased RAW shrimp, cook the shrimp in the bacon fat. 
In a small saucepan, add water and salt and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.
Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.

Note:  I was unable to find quick-cooking barley, but did find a quick-cooking barley mix, which had barley, farro  and a few other things that I can't remember.  Whatever it was, it was delicious so if you find something like this but can't find just barley, give it a shot!
Printable Recipe

This was SO GOOD.  The combination of the grains, veggies and shrimp with lime and cilantro is just so fresh and satisfying.  I served it with a slice of semolina bread and it made one super meal!

Enjoy!