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Summer has officially begun. Well, by the calendar, that is. Last week held the first day of summer.
Somehow I just KNEW this was going to be amazing as soon as I laid eyes on the recipe. Quinoa, almonds, and apples tossed in a honey-curry-lemon dressing.
Several years ago G was on a quinoa kick.
Recently, the weather has been nice enough for backyard dinners. I’m fortunate enough to live in an apartment with a truly amazing backyard, complete with an orange tree and patio furniture—perfect for dinners outside. It’s also the busiest few weeks of my school year, as I frantically finish the end of the school business.
A&M say: As we tasted this polenta crisped in a pan and topped with caramelized onions, goat cheese and a sprinkling of honey -- we thought aloud that it would make a great first course. No, a small lunch! Or how about breakfast! Wed happily eat it all day long, and we think you would, too.
Okay, okay…this is very similar to my other corn quinoa recipe .
Scroll down for recipe In English .
This salad combines farro with Mediterranean ingredients such as cucumbers, lemon juice, feta and mint for a delicious salad you can enjoy as a side dish, or even for lunch!
This oats kozhukattai can be made so easily and quickly. I made it just like the aval kozhukattai and it turned out good. I tried this for the first time and will be in the menu here after.
For many, whole grains are an important part of a healthy diet. Consuming at least three servings of whole grains per day (one serving is a ½ cup of cooked grains like oatmeal or rice, or one slice of bread) can reduce the risk of some chronic health conditions like cardiovascular disease, type II diabetes, and certain cancers . One study also showed that eating whole grains in place of refined grains can reduce potentially dangerous excess abdominal fat , buildup that can raise blood pressure and cholesterol levels, and even cause insulin resistance (potentially leading to diabetes) . ( Check It : 45 Healthy Foods to Make and Never Buy Again ) But what to do when oatmeal , whole-wheat pasta , and even quinoa are getting old?
Quinoa has become a part of our regular diet nowadays, I have started replacing rice with it in many of our dishes.
Apricot and Almond Quinoa
For the past couple years, I’ve tried to get on the quinoa bandwagon. It seems quinoa keeps popping up everywhere! As a side dish, in meatloaf, as a coating for fried or baked meats…you name it.
Certainly sounds like summer, right? We generally think of basil as a food we only eat in the summer when our basil plant is in full glory. However, our farmer’s market has some lovely hydroponically grown fresh basil…and our office has some baby basil in an AeroGarden – two perfect excuses to splurge on our favorite herb!
Pineapple Fried Quinoa (in a pineapple boat!)