Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Wednesday, December 28, 2011
Tuesday, May 19, 2009
Mexican Layered Salad
Ingredients:
4 cups torn romaine
1 large cucmber, chopped
3 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and sliced
1 1/2 cups mayo
1/4 cup canned chopped green chilies
2 tsp onion powder
1/4 tsp salt
1/4 tsp garlic powder
1/2 cup shredded cheddar cheese
In a 2-qt trifle bowl, layer the salad ingredients. Combine mayo, chilies and seasonings; spread over the top and sprinkle with cheese.
*I served this last night and it was a big hit! It does not have cinnamon in it so it's a safe bet when Mel's around. That cookie Zoe tried to feed her was NOT a safe bet as it was chock full o'cinnamony goodness*
Thursday, May 7, 2009
Crazy For Quinoa
Quinoa, pronounced keen-wah, is not a true cereal grain, but rather the botanical fruit of an herb plant. It is treated as a grain in cooking. The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small "tail" that lends a pleasant crunch. The leaves of the quinoa plant can also be eaten.
The ancient Incas believed quinoa to be sacred and called it "Mother of all grains". It contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. Quinoa has grown in popularity in the past few years and is carried in many well-stocked groceries as well as health food stores. There are several varieties of quinoa which range in color from dark brown to near white. The larger whiter varieties are most common and are considered superior. Quinoa should be stored in the refrigerator or freezer if storage beyond a month is desired.
We had friends over for dinner and I served the usual fare along with this Greek Quinoa Salad. It was a big, big hit!
Call me a hippie. I don't care.
Greek Quinoa And Avocado Salad
Ingredients:
1/2 cup uncooked quinoa, rinsed and drained*
1 cup water
2 roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (1 small)
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced**
1/3 cup crumbled feta cheese
Directions
1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
2. Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
**Note: Brush avocado slices with additional lemon juice to prevent browning.
Try it...you may like it.
The ancient Incas believed quinoa to be sacred and called it "Mother of all grains". It contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. Quinoa has grown in popularity in the past few years and is carried in many well-stocked groceries as well as health food stores. There are several varieties of quinoa which range in color from dark brown to near white. The larger whiter varieties are most common and are considered superior. Quinoa should be stored in the refrigerator or freezer if storage beyond a month is desired.
We had friends over for dinner and I served the usual fare along with this Greek Quinoa Salad. It was a big, big hit!
Call me a hippie. I don't care.
Greek Quinoa And Avocado Salad
Ingredients:
1/2 cup uncooked quinoa, rinsed and drained*
1 cup water
2 roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (1 small)
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced**
1/3 cup crumbled feta cheese
Directions
1. In a 1-1/2-quart saucepan combine quinoa and water. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until liquid is absorbed.
2. Transfer quinoa to a medium bowl. Add tomato, spinach, and onion; stir to combine. In a small bowl, whisk together lemon juice, oil, and salt. Add to quinoa mixture; toss to coat.
3. Place spinach leaves on 4 salad plates. Arrange avocado slices on spinach leaves. Spoon quinoa mixture over avocado slices. Sprinkle with some of the feta. Makes 4 main-dish servings.
*Note: Rinse quinoa thoroughly before cooking to remove a bitter substance called saponin that coats the seeds.
**Note: Brush avocado slices with additional lemon juice to prevent browning.
Try it...you may like it.
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