Pretty Quinoa Salad

Found a big bag of Organic Quinoa (organic and pre-rinsed for convenience) on my latest Costco adventure...cooks faster than rice and better for you.  Love it!!

Quinoa (pronounced keen-wah):

Considered a "super-food" by many, Quinoa contains more protein than any other grain (an average of 16.2%, compared with 7.5% for rice, 9.9% for millet and 14% for wheat). It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. Quinoa is also gluten-free and easy to digest. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.

Quinoa is not a true cereal grain but technically a fruit of the Chenopodium family. Quinoa’s relatives include spinach, beets and Swiss chard. It is used as a grain and substituted for grains because of its cooking characteristics.

 Pretty Quinoa Salad

(adapted from Michael Smith, Chef at Home)

Ingredients

• 1 cup quinoa
• 2 cups water
• pinch salt
• 1 Roma tomato, seeded and diced
  
• 1 carrot, peeled and diced
• 1 cucumber, washed and diced
• 3 green onions, sliced thinly
• 1 bunch parsley, chopped
• The zest and juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper

Directions

1. Rinse the quinoa well in cold running water. This will easily rinse away the natural bitter coating on the seeds. Drain and toss into a small pot. Add the water and season with salt. Bring to a simmer over medium-high heat. Cover with a tight fitting lid, turn the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 to 20 minutes. Cool until lukewarm.
   
2. Meanwhile get all the colorful veggies ready. Toss them into a bowl and when the quinoa is done, add it as well. Add the lemon and olive oil, toss well, season with salt and pepper and serve.

Have fun with it, mix and match different veggies, add in some cooked chicken or turkey...change up the dressing...keep it light and colourful.  Good tasting and good for you!

Enjoy!

Stewed Lentils & Tomatoes

Stewed Lentils & Tomatoes
Inspired by Barefoot Contessa at Home

2 teaspoons extra virgin olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 tablespoon minced garlic (3 cloves)
1 (28-ounce) can whole plum tomatoes
1 cup French green lentils (7 ounces)
2 cups vegetable stock
2 teaspoons curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons Sea Salt
¼ teaspoon ground peppercorns
1 tablespoon good red wine vinegar

Heat the oil in a large saucepan. Add the onions and the carrots and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for one minute more.

Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped. Rinse and pick over the lentils to make sure there are no stones in the package.

Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste and serve hot.

Roasted Cauliflower

This is fabulous as a side dish to everything and anything! You thought you didn't like cauliflower.

Oh, and the leftovers are even great chilled and tossed in your lunch salad!

INGREDIENTS
1 head of cauliflower
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
VE Nonya


METHOD
Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer on a baking sheet. Squeeze a lemon over cauliflower and drizzle with a bit of olive oil. Sprinkle with salt and pepper. Sprinkle liberally with Nonya -- more if you like a kick and less if you are a wimp Stir it up a bit to cover all the florets nicely.

If the oven hasn't reached 400°F yet, set aside until it has.

Place baking sheet in the hot oven, uncovered, for 25+/- minutes, until the top is lightly brown. Test with a fork for desired doneness (I like them to still have a bit of crunch to them). Remove from oven and dig in!