FathersDislikeMe
Don't Forget to Kill Tim
Hey, all! I like cooking. It's my job, and my hobby.
Figured we needed a general foodie thread. Share experiences, recipes, nutritional facts, etc. Bring me those vegan recipes, too! My vegan playbook is getting a little thin.
I shall open by sharing one of my simplest and favorite recipes.
FDM's Quinoa Salad
Figured we needed a general foodie thread. Share experiences, recipes, nutritional facts, etc. Bring me those vegan recipes, too! My vegan playbook is getting a little thin.
I shall open by sharing one of my simplest and favorite recipes.
FDM's Quinoa Salad
- 1/2 C each uncooked quinoa and red quinoa (or 1 C regular quinoa)
- 2 C water
- 1/2 C diced cucumber or zucchini
- 1/2 C diced tomato
- 1 C roughly chopped fresh spinach
- (optional) 1/2 avocado, 1/2" dice
- 1/4 C toasted shaved almonds or pine nuts
- 5-6 large basil leaves (chiffonade them with scissors if you don't have a sharp knife)
- 1 lemon (juice and zest)
- 2 whole garlic cloves, finely minced
- 1/2 t salt
- 1 T olive oil
1.) In a dry saucepan on medium high heat, toast the uncooked quinoa until lightly golden and fragrant (it will smell a little bit nutty).
2.) Add water to saucepan, bring to a boil, then cover and reduce heat to low. Cook for at least 20 minutes and do not remove the lid until the 20 minute mark.
3.) When quinoa is done, fluff with a fork and pour out onto a plate or sheet pan and cool for at least an hour.
4.) Mix garlic, lemon juice, lemon zest, salt, and oil together. Whisk with fork or whisk until emulsified. Or, if you have a food processor, use that because it's so much easier.
5.) Mix vegetables, basil, nuts, and chilled quinoa together in a bowl. Add the lemon dressing, stir, and let chill in the refrigerator for 30 minutes to let the flavors marry. Add additional salt and black pepper to taste.
Voila! Quinoa salad. A delicious and healthy snack and side dish. Best thing is, if you don't have the veggies, you can use almost anything else: blanched cauliflower, blanched diced carrots, yellow squash, bell pepper, or even some fruit like apples, pears, and honeydew. This, with some grilled corn on the cob and chicken breast, makes a lovely summer evening meal for you and someone special.
I like to call it "baby makin' food." *bow-chica-wow-wow*
- 2 C water
- 1/2 C diced cucumber or zucchini
- 1/2 C diced tomato
- 1 C roughly chopped fresh spinach
- (optional) 1/2 avocado, 1/2" dice
- 1/4 C toasted shaved almonds or pine nuts
- 5-6 large basil leaves (chiffonade them with scissors if you don't have a sharp knife)
- 1 lemon (juice and zest)
- 2 whole garlic cloves, finely minced
- 1/2 t salt
- 1 T olive oil
1.) In a dry saucepan on medium high heat, toast the uncooked quinoa until lightly golden and fragrant (it will smell a little bit nutty).
2.) Add water to saucepan, bring to a boil, then cover and reduce heat to low. Cook for at least 20 minutes and do not remove the lid until the 20 minute mark.
3.) When quinoa is done, fluff with a fork and pour out onto a plate or sheet pan and cool for at least an hour.
4.) Mix garlic, lemon juice, lemon zest, salt, and oil together. Whisk with fork or whisk until emulsified. Or, if you have a food processor, use that because it's so much easier.
5.) Mix vegetables, basil, nuts, and chilled quinoa together in a bowl. Add the lemon dressing, stir, and let chill in the refrigerator for 30 minutes to let the flavors marry. Add additional salt and black pepper to taste.
Voila! Quinoa salad. A delicious and healthy snack and side dish. Best thing is, if you don't have the veggies, you can use almost anything else: blanched cauliflower, blanched diced carrots, yellow squash, bell pepper, or even some fruit like apples, pears, and honeydew. This, with some grilled corn on the cob and chicken breast, makes a lovely summer evening meal for you and someone special.
I like to call it "baby makin' food." *bow-chica-wow-wow*
