We began our journey into a less meat centric diet about a year and a half ago. I thought the process would be relatively difficult since I couldn't really think of many meatless dishes aside from pasta or those that contained meat substitutes. Considering my type-A personality I was up for the challenge to broaden my "vegetarian" horizons. My first task was to find and subscribe to some vegetarian living blogs. Around this time I also received a free subscription to Bon Appetit magazine which had the most delicious meat free meals. My mouth practically watered looking at the beautiful photography and reading through the recipe lists. By taking the plunge and having relatively low expectations we became huge fans of a variety of grains and of course lentils. One of our favorite discoveries was quinoa- the super "grain." This little guy packs so much flavor and nutrition, making meatless meals a real treat rather than a sacrifice. My husband and I both crave this recipe and we have made countless iterations of it based on what I have in the house. We also fall back on quinoa in lieu of rice or pasta occasionally. My next challenge is locating some organic red quinoa which I hear has an even more fabulous flavor. I will be highlighting other quinoa recipes in the future, so stay tuned!
Quinoa Summer Salad
**I adapted this recipe from one in Bon Appetit magainze that used farro, which at the time I didn't have so I subbed quinoa and it was a masterpiece! The measurements are pretty much all relative and this recipe is so adaptable to what you have on hand and your tastes. There are very few of what I call "non-negotiable" ingredients in this dish that make it a hit time and time again: the dressing, the feta or goat cheese, green onions, and fresh herbs. The rest is up to you.
1 C quinoa, organic if you can find it
2 C water
blanched green beans (I used edamame because its what I had on hand!)
fresh corn (frozen works too in a pinch, just run it under water and drain)
green onions
fresh herbs- I like to use parsley or cilantro, basil is a little too savory for this recipe so I wouldnt use it (Cilantro source: FFM)
feta or chevre (Source: Blue Jacket Dairy)
spicy grainy mustard
lemon juice
olive oil
garlic or shallot
kosher salt
**if I have grape or cherry tomatoes I halve them and toss 'em in for a little extra color
Cook quinoa either on the stovetop or in the microwave. I like to use the fewest dishes possible so I microwave mine in a big bowl- 1:2 ratio of quinoa to water. Cook uncovered in microwave for 5 min at 100%. Then cover and cook for 10-15 min. on 30%, stopping to stir halfway through. Fluff with a fork and set aside while you chop.
Chop your veggies and herbs. Combine garlic or shallot and kosher salt and press with the back of a spoon into a small bowl to mash the garlic up a bit. Mix lemon juice (usually use about 2 TBL) and grainy mustard (about 1-2 TBL) and olive oil (1-2 TBL) with garlic and salt mixture. Dump your veggies, herbs, and dressing in with the quinoa and toss to coat evenly. S&P and add feta or chevre and toss gently.
**I adapted this recipe from one in Bon Appetit magainze that used farro, which at the time I didn't have so I subbed quinoa and it was a masterpiece! The measurements are pretty much all relative and this recipe is so adaptable to what you have on hand and your tastes. There are very few of what I call "non-negotiable" ingredients in this dish that make it a hit time and time again: the dressing, the feta or goat cheese, green onions, and fresh herbs. The rest is up to you.
1 C quinoa, organic if you can find it
2 C water
blanched green beans (I used edamame because its what I had on hand!)
fresh corn (frozen works too in a pinch, just run it under water and drain)
green onions
fresh herbs- I like to use parsley or cilantro, basil is a little too savory for this recipe so I wouldnt use it (Cilantro source: FFM)
feta or chevre (Source: Blue Jacket Dairy)
spicy grainy mustard
lemon juice
olive oil
garlic or shallot
kosher salt
**if I have grape or cherry tomatoes I halve them and toss 'em in for a little extra color
Cook quinoa either on the stovetop or in the microwave. I like to use the fewest dishes possible so I microwave mine in a big bowl- 1:2 ratio of quinoa to water. Cook uncovered in microwave for 5 min at 100%. Then cover and cook for 10-15 min. on 30%, stopping to stir halfway through. Fluff with a fork and set aside while you chop.
Chop your veggies and herbs. Combine garlic or shallot and kosher salt and press with the back of a spoon into a small bowl to mash the garlic up a bit. Mix lemon juice (usually use about 2 TBL) and grainy mustard (about 1-2 TBL) and olive oil (1-2 TBL) with garlic and salt mixture. Dump your veggies, herbs, and dressing in with the quinoa and toss to coat evenly. S&P and add feta or chevre and toss gently.