Wednesday, April 15, 2015

Mediterranean Quinoa Salad

Happy Tax Day (or whatever else you might be celebrating today)!! 

A friend at work (same one who introduced me (and you!) to the new kale salad) brought this quinoa salad to our recent pot luck.  It was delicious and healthy too (2 things that I don’t always think go together).  Then randomly, I received a call from Erin McKool, owner of Start, the other day (totally about something else – she was not checking in on the recipe) and I took it as a sign that I needed to try this at home.  David is quite impressed by my recent recipes (thanks Charlotte – I owe you!)  If you don’t feel like making it yourself, go through the drive-thru at Start and try it. 

PS – as a mom, I think all places of business should have a drive-thru – I would frequent you more often.   
 
Mediterranean Quinoa Salad
Ingredients:
Vinaigrette
  1. 1 c extra virgin olive oil
  2. 1 2/3 c canola oil
  3. 1 c apple cider vinegar
  4. 1 ½ t lemon juice
  5. 2 t lemon zest
  6. 1 T clove garlic, minced
  7. 1 t dry mustard
  8. 1 t black pepper
  9. 2 t salt 

Salad
  1. 1 c fresh parsley, chopped
  2. 1 c fresh cilantro, chopped
  3. 2 c broccoli crowns, chopped (raw or blanched)
  4. 1 c red onion, small diced
  5. 1 c cherry tomatoes, sliced in half
  6. 1 c kalamata olives, pitted and sliced
  7. 4 c white quinoa (1 c dry = @ 3 c cooked)
  8. 2 c feta cheese, crumbled

*notes: the amounts above make a very large salad.  I used 1 c of dry quinoa and then halved all other ingredients, including the dressing (and I have dressing leftover – perfect for making this again soon!)  I also blanched the broccoli so it was a little softer but the original recipe calls for raw.

Cook the quinoa according to the instructions on the package.

For the vinaigrette dressing:
Whisk all ingredients until thoroughly blended. 

For the salad: 
Toss quinoa together with olives, parsley, cilantro, broccoli, red onion, and cherry tomatoes.

Pour 1 cup + 1 T of the vinaigrette dressing (this amount if following the quantities listed above) over quinoa mix and blend.  Top with crumbled feta cheese. Gently fold in the cheese.


Thursday, April 2, 2015

Kale, Cabbage, Brussels Sprouts and Broccoli Salad

Elizabeth and Andrew recently completed a unit on immigrants.  They researched immigrants, created a character, wrote their story and even had their picture taken in immigrant clothing.  Elizabeth selected the name of Amanda.  I’m not sure why but while she is telling us all about the project, my mind jumps to “Amanda” – “A Mann, duh?!?!” and I try to figure out if I can use that somehow for a future holiday card.  I think I missed the point and failed on my ability to “be present” as a parent.

Cake balls and kale salad.  In my book, Charlotte can cook.  Don’t let the health value of this salad turn you away.  You chop up the ingredients so fine in the food processor that all you will taste is flavor and nuttiness and the sweet-tart of the cranberries and the refreshing zing of the dressing.  And then because you’ve been so healthy eating this salad, treat yourself to a cake ball (or two).

Ingredients: 
Kale, Cabbage, Brussels Sprout and Broccoli Salad
  1. Trader Joe’s Cruciferous Crunch Collection salad mix (10 oz) OR 4 cups of these ingredients mixed:
    • Kale
    • Green Cabbage
    • Red Cabbage
    • Brussels sprouts
    • Broccoli
  2. ½ c Sunflower seeds, roasted and unsalted
  3. ½ c Dried cranberries (like Craisins)
  4. ½ c Parmesan cheese, grated
  5. 2 T Lemon juice
  6. 3 T Olive oil
  7. ½ T Honey
  8. Salt and pepper to taste 

Pour half of the Trader Joe’s Cruciferous Crunch Collection salad mix in a food processor and pulse until chopped.  Remove and place in your mixing bowl.  Repeat with the other half of the bag of salad.  A 10 oz bag will yield about 4 cups of chopped salad.  OR finely chop or place in food processor a mix of kale (tough stems removed), green cabbage, red cabbage, Brussels sprouts and broccoli to create your own salad mix. 

Put sunflower seeds, dried cranberries and parmesan cheese into the chopped salad mix.

Whisk together lemon juice, olive oil and honey and pour over salad mixture.  Toss.  Season with salt and pepper.  Enjoy! 

PS - because I know you wanted to see the immigrant pictures.