Thursday, July 18, 2013


We are back from our month away! For about the first 12 days it rained and poured and I was really missing our Florida sunshine! We're getting settled back in and enjoying time with our friends and family here. Greer is back to school and is enjoying "Fairy Tale Week" right now. Getting to wear a different princess dress each day is basically a dream come true.
Greer's Godmother Joanie shared a recipe with me and it is wonderful. I made it for "Meatless Monday" this week and surprisingly it kept me full all night. Adam on the other hand ate his in addition to a hot dog. But we at least gave the whole meatless thing a try. I made this salad again for small group and everyone - even the guys - agreed it was great. Several of the guys had previously had bad Quinoa experiences - too bland - and they really liked this one.
So I definitely wanted to share it!
(Better Homes & Gardens New Cookbook, Celebrating The Promise)

Prep: 15 min
Cook:  15 min
Makes: 4 main-dish servings

1/2 cup uncooked quinoa, rinsed & 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, sliced (can brush slices with additional lemon juice to prevent browning)
1/3 cup crumbled feta cheese (1 1/2 oz)

1.  In a saucepan, combine quinoa and water.  Bring to boiling; reduce heat.  Simmer, covered, about 15 minutes or until liquid is absorbed.
2.  Place quinoa in a medium bowl.  Add tomato, shredded 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 four salad plates.  Arrange avocado slices on spinach leaves.  Spoon quinoa mixture over avocado slices.  Sprinkle with some of the feta cheese.

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