It's been awhile since I posted a favorite recipe so I thought I'd share 2 salads that I made recently. It's been hot and I love to eat salads for lunch and dinner when the temperature soars.
Curried Quinoa Salad with Zuccini, dried cranberries and Pumpkin Seeds.
1 C cooked Quinoa (follow package directions)
2 small zucchini, halved and cut into slices
1/2 small yellow onion, diced fine
1 clove garlic, minced
1 tbsp. curry powder
1 tbsp. extra virgin olive oil, for frying
1-2 tbsp. water
salt and pepper, to taste
2 tbsp. dried cranberries
2 tbsp. pumpkin seeds
Heat oil in pan and add diced onion. Saute until tender, Add curry powder and saute for another minute. Add garlic to heat through and then add water. This will make a curry paste. Add sliced zucchini and fry for a minute or so until tender crisp. Then add quinoa and cranberries, stirring until mixed through. Transfer to serving dish, salt and pepper to taste and top with pumpkin seeds. This can be eaten hot or can be put in the fridge overnight and enjoyed cold.
Market Salad with Bocconcini Cheese and Balsamic Dressing.
This salad is best when made with ingredients you've picked up fresh from the farmers market. Use what you like. Toss all ingredients together with dressing.
Romaine lettuce, torn
English cucumber, sliced thin
radishes, sliced thin
Roma tomatoes, quartered
green onions, sliced thin
fresh parsley leaves, torn
fresh basil leaves, torn
cocktail sized bocconcini cheese
salt and pepper to taste
1 tbsp. good balsamic vinegar
2 tbsp extra virgin olive oil
I'm always throwing together ingredients and playing in the kitchen to come up with tasty creations. You may remember my big salad recipe here, or my veggie chili recipe. If you're a foodie, or just love to create and cook please feel free to direct me to your blog, or share one of your favorite recipes in the comments.