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Couscous & Barley, Lda

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Quinoa and Avocado Chimichurri Salad for Food Bloggers Against Hunger. One out of every two children is on some sort of food assistance today.

Quinoa and Avocado Chimichurri Salad for Food Bloggers Against Hunger

Families are living on a daily food budget of three dollars a day for an entire family. I’ll spend twice that on an afternoon doughnut treat for my daughter and her friends. Or for a morning coffee and copy and a magazine that talks about food. It’s time to put our voices where our mouths are and make some noise to fix what is wrong with the state of nutrition in our country. Thanks to Share Our Strength’s No Kid Hungry initiative and education of the general public through documentaries like A Place at the Table, the food plight of millions of American’s is being exposed.

Southwest Quinoa and Grilled Corn Salad. I’m partial to recipes that put me somewhere in the vicinity of where their flavors hail from.

Southwest Quinoa and Grilled Corn Salad

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.

Quinoa and Avocado Chimichurri Salad for Food Bloggers Against Hunger. Thai Quinoa Salad. I think I’ve just been stung.

Thai Quinoa Salad

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. Quinoa-Blueberry Breakfast Bowl. Quinoa-Blueberry Breakfast Bowl Yes, that’s right—breakfast salads!

Quinoa-Blueberry Breakfast Bowl

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. 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.

Breakfast Salads: Greek Cucumber and Chickpea Bowl. Yes, that’s right—breakfast salads!

Breakfast Salads: Greek Cucumber and Chickpea Bowl

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.

Fig, Farro, and Blue Cheese Breakfast Salad. Fig, Farro, and Blue Cheese Breakfast Salad Yes, that’s right—breakfast salads!

Fig, Farro, and Blue Cheese Breakfast Salad

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) 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. 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!)

Stovetop Pesto Macaroni and Cheese with Corn and Sun-Dried Tomatoes

, 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.