Southwest Quinoa and Grilled Corn Salad. I’m partial to recipes that put me somewhere in the vicinity of where their flavors hail from. New England Clam Chowder. Texas Toast. California Cobb. Baltimore Pit Beef Sandwiches. Long Island Ice Tea. I suppose I think if I close my eyes and simply say the dish’s name over and over, then take a bite, maybe it will teleport me to a seaside port or salty desert oasis.
Sort of I Dream of Jeannie-esque, except I’m wishing for food instead of my master. I served this recipe at my daughter’s family birthday party to several quinoa virgins who were more than pleased with their second helpings. About the recipe This quinoa salad finds its flavors in the Southwest. Grilling the corn while still on the cob sweetens even the earliest picked cobs. I used both plain and red protein-packed quinoa for some visual texture and added black beans for even more protein and southwest flavor.
The 4 ingredient dressing is what brings this salad all together with the tang of lime sweetened with honey. Thai Quinoa Salad. I think I’ve just been stung. By the looks of the welt beginning to swell, I’d have to affirm that I indeed I just did. It’s what happens every year in spring. Wasps circle as the dogs try and nip them in mid air. This one got away from them, and headed straight to me. I suppose that’s what I get for writing this post in the warmth of this spring afternoon on my deck instead of hunkered in front of my computer in my office. I’ll take the sting. Today’s salad is another celebration of seasonal eating and this month’s contribution to our #eatseasonal challenge headed up by Becky of The Vintage Mixer.
This recipe doesn’t include any #eastseasonal artichokes, asparagus or even mushrooms, but maybe edamame will make a passable substitution for fresh peas. To me, eating seasonal is about eating what you crave. Last week I went to a potluck at a friends where a version of this Thai Quinoa Salad made an appearance.
Keen for Quinoa Quinoa is a bona fide super food. About the recipe Thai Quinoa Salad. Quinoa-Blueberry Breakfast Bowl. Quinoa-Blueberry Breakfast Bowl Yes, that’s right—breakfast salads! They’re a thing, and they’re fantastic. If this concept is new to you, just hear me out, please. A salad in the morning is a great way to work in a serving or two of veggies (or whole grains, or fruit—more to come in this series!) For me, the breakfast salad is ideal because I’ve never been too fond of traditional breakfast foods.
. → In general, avoid really strong flavors. . → Be sure to include protein and fat for satiety. . → Keep it fast and simple. . → Pay attention to texture. . → Vary the base. Quinoa-Blueberry Breakfast Bowl Here’s a great way to use up leftover cooked quinoa! 1 1/2 teaspoons extra-virgin olive oil 1/2 teaspoon grated lemon rind 1 teaspoon fresh lemon juice 1/8 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 cup lightly packed baby arugula 1/2 cup cooked quinoa 1/2 cup fresh blueberries 1 ounce goat cheese, crumbled 1. More Breakfast Salads: Like this: Like Loading... Breakfast Salads: Greek Cucumber and Chickpea Bowl. Yes, that’s right—breakfast salads!
They’re a thing, and they’re fantastic. If this concept is new to you, just hear me out, please. A salad in the morning is a great way to work in a serving or two of veggies (or whole grains, or fruit—more to come in this series!) Right off the bat. They’re light, fresh, and balanced, preventing that all-too-familiar carb/sugar overload that’ll have you crashing an hour or two later. For me, the breakfast salad is ideal because I’ve never been too fond of traditional breakfast foods. . → In general, avoid really strong flavors. . → Be sure to include protein and fat for satiety. . → Keep it fast and simple. . → Pay attention to texture. . → Vary the base. Greek Cucumber and Chickpea Breakfast Salad For me, fresh dill makes this salad, offering a fresh, herbaceous boost that livens up the canned chickpeas. 1.
SERVES 1CALORIES 255; FAT 11.6g (sat 3.1g, mono 5.6g, poly 0.8g); PROTEIN 9g; CARB 28g; FIBER 6g; CHOL 13mg; IRON 2mg; SODIUM 467mg; CALC 160mg Like this: Stovetop Pesto Macaroni and Cheese with Corn and Sun-Dried Tomatoes. This week I’ve been visiting my old hood in Venice, California, where the air has been clear (surprise, no smog at the beach folks!) , the sand and surf has beckoned every. single. day. and I’ve woken up each morning to the kiss of the ocean breeze coming my bedroom’s french doors. I think I’ve finally hit my stride of relaxation and I’m lapping it up as much as I can. Before I left for vacation I was asked to make you a summertime macaroni and cheese in honor of today being, drumroll please, National Macaroni and Cheese Day! I’ve always been a HUGE mac and cheese fan, ever since I was little when my mom and dad would go out for a little adult time and leave me and my sister to our own devices. I’d pull out a box of mac and cheese and quickly became the master of its domain, usually serving it gussied up with sliced, boiled hot dogs in the mix.
I’m telling you friends, I was gourmet from the start. Gouda and Fontina were tops on his list, so they quickly climbed to mine. About the recipe: Barley delight.