Saturday, April 4, 2009

Still on a salad or veggie kick

I love this time of the year. The weather is perfect for outdoor activities, not too hot. It makes a person want to be outside, not inside cooking. These recipes, when prepared and lounging in the fridge, allow you more time to spend outdoors. I love that! They are very handy to have around and if you can talk your mate into grilling, you've got it made in the shade!

Tomato and Cucumber Salad

Combine and place in a bowl, mason jar, or zip-lock baggie:

4 medium tomatoes, sliced
2 medium cucumbers, peeled and sliced thin
2 medium yellow onions, peeled and sliced thin and separated into rings

In a small bowl, whisk the following:

2 Tablespoons apple cider vinegar
1/4 Cup Olive Oil
2 Tablespoons Sugar
1 Teaspoon salt
1/2 Teaspoon black pepper
2 Teaspoons minced fresh Parsley

Pour the dressing over the veggies. Store in fridge. and allow flavors to develop. May be served cold or at room temperature.

RED QUINOA SALAD adapted from Tea and Cookies

Serves two

1 cup organic red quinoa
2 cups water
1 1/2 cup daikon radish in medium dice, or 6 radishes chopped in a medium dice
Half a small red onion, cut into a small dice
1 large tomato, or equal amount of cherry tomatoes (1 cup) chopped
3/4 cup crumbled goat cheese
2 tbs. capers, chopped coarsely
2 tsp chopped fresh oregano (could use fresh parsley, or skip entirely)
1 tbs Dijon mustard
4 tbs red wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Bring the water to a boil and pour the dry quinoa in, cook for until all the water has absorbed and the quinoa is done—about 15-20 minutes (you can also cook quinoa in a rice cooker). Let the quinoa cool and then toss with all the salad ingredients except the cheese. Whisk the mustard and vinegar together until smooth, begin to drizzle olive oil in, whisking constantly, until the mixture begins to emulsify. Add salt and pepper to taste. Pour dressing over salad, toss to mix, adjust seasonings. Fold cheese in carefully

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