More Salad to feed the addiction

I am now hopelessly addicted to two salads. I was busy posting about the Sesame Cilantro Vermicelli Salad, when Dana was posting about Quinoa with Grilled Zucchini, Chickpeas, and Cumin. I read the ingredients and how the spices get warmed in oil until fragrant and knew I was hooked---just-like-that! Add the fact that I had all of the ingredients on hand and know that this delight was on the dinner table, er belly by nightfall. I love Quinoa. It is so healthy and easy to prepare. Combined with zucchini and chick peas and you have got yourself a mighty fine complete meal, as is. So satisfying and beautiful as a stand alone, or if you must have more, serve it as a side. At dinnertime we ate it warm, but the next day, we ate it chilled, would you believe for breakfast? I know, without a doubt that a fried egg would be a wonderful addition. I am so glad Dana posted this recipe, check her post.



Quinoa with Grilled Zucchini, Chickpeas, and Cumin
Serves 6-8
Dana says she cut this out of a magazine, possibly Bon Appetit, Gourmet, or Food and Wine
Quinoa generally needs to be rinsed before using so it is not bitter. If you buy Bob’s Red Mill brand, it does not need to be rinsed.

1 15-oz can chickpeas, drained (if you don't like chick peas, try subbing with another firm bean)
3 tbsp. fresh lemon juice
5 tbsp. olive oil, divided
2 garlic cloves, peeled
2 tsp. cumin seeds
1 tsp. tumeric, divided
1 tsp. smoked paprika, divided
2 cups water
1 cup quinoa, rinsed well and drained
1 tsp. kosher salt
1 1/2 pounds zucchini, trimmed, quartered lengthwise
1 1/2 tsp. ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley
Combine chickpeas and lemon juice in a large bowl. Add 3 tbsp. oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 tsp. tumeric, and 1/2 tsp paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer,stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 20 minutes.
Meanwhile, prepare barbecue (medium-high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tbsp. oil. Sprinkle with ground cumin, 1/2 tsp. tumeric, and 1/2 tsp. paprika. Toss to coat evenly.
Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10-12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then chickpea mixture to quinoa. Toss to blend. Season to taste with salt and pepper.
(Can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)



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When It Is Gone, I am sad because I don't have it

Is that a simple definition of addiction? Can't live without it? Don't want to be without it? This is how I feel right about now. I am talking about a cold noodle salad that has me in its grip. I first tried it a few years ago, from the blog Simply Recipes
And I have been hooked ever since. Since then I have tried several other cold noodle salads, but I always return to this one--it is just that good! I find comfort just knowing it is chilling in the fridge and discomfort knowing that the last forkful has been consumed. Am I crazy? I guess so. Please try it and tell me I am not alone in this addiction.

Sesame and Cilantro Vermicelli Salad
Recipe adapted from Wild Thyme and Other Temptations from the Junior League of Tucson.

Honey Soy Dressing
1/4 cup grapeseed oil or corn oil
3 Tbsp dark sesame oil
1/2 teaspoon crushed dried red pepper or chili powder
3 Tbsp honey
2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce)

Salad
8 ounces of vermicelli, thin spaghetti, or angel hair pasta
Salt
1/2 cup coarsely chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup thinly sliced green onions
1/4 cup sliced and chopped red bell pepper
1 Tbsp toasted sesame seeds

1 Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse.

2 While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

3 Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

4 When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

Serves 4 to 8, depending on serving size and if it is a side or main course.

Note: I served it for lunch this week and after plating the portions, split a small drained can of Salmon between two servings to add more protein and omega 3's to our meal. Just a suggestion. I think sliced roasted chicken would be equally good.




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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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