Quinoa (pronounced “KEEN-wah”) is one of the best foods you can eat. It is high in protein, fiber and iron and contains many other vitamins and minerals. It also happens to be gluten-free, easy to digest, and quick to cook. Although quinoa is not technically a grain (it is a seed from a leafy plant), it can be substituted for nearly any other grain. These ancient seeds are white, black or red in color, with a few shades in between as well.
One of the best things about quinoa, aside from it being good for you, is that it is very quick to prepare and cook. It only takes 15 minutes! I mean, come on, who doesn’t have 15 minutes; right? I usually cook 1 cup of quinoa (the white one being my favorite) to 2 cups liquid (half stock and half water) and then cook it just like rice.
Here is a recipe for Quinoa-Stuffed Shiitake Mushrooms by Divina Pe
Pictured here is a simple Black Bean and Quinoa Salad.
This image (how cute is he) is from the website that sells the quinoa that I currently buy. I actually buy it at Costco and it’s only about $8. It’s called truRoots Organic Quinoa.
Here are a few more links that I found for some good looking recipes.
This one is from Gourmet called “The Home Cook: Quinoa, The Better Couscous“- there is also a yummy looking Moroccan Stew (the picture featured in the post).
This one is from 101 cookbooks and it look quite delcious as well – Heather’s Quinoa Recipe and, yet another very pretty looking recipe from Sprouted Kitchen for Squash Boats with Quinoa.
There are also many cookbooks available to inspire you to start using this wonderful and healthy ingredient.
Ciao for now
Luxirare is always thinking outside the box and this crab salad post/idea is no exception.
Imagine a ripe avocado stuffed with a deliciously fresh and tasty crab salad.
How does one take all of these ingredients, mix them together and then somehow get them inside an avocado?
Also how does one then reconstruct the avocado to make it look like it’s original-untouched-self, still inside the peel? Curious to see how they did it?
Here is a link to the post called “Imitation” by Luxirare.
I can’t say that I would go to this much effort but I can say that I would absolutely love to eat this cool and funky creation!
Ciao for now- dawn
This carrot salad is a classic in France. I still remember the first time I had it, which was many years ago. I remember thinking “wow, how can just a plain old carrots taste so good?”
Recently, I was reminded once again of how delicious this salad is. I have to say, it is every bit as good as I remembered it! The simple vinaigrette consists of lemon juice, olive oil, sugar and seasoning…that’s it!
I had to use the medium blade on my grater, as the small blade was way too fine. I actually tried every grater in the house (and I have many), but none of them gave me the grate I was looking for.
The picture of grated carrots above is more like what you are looking for. The picture is from David Lebovitz – his post, about this same salad, is really great and worth the read.
Give this salad a try. I am sure you will be surprised at just how delicious it is. I like to serve it with roast chicken, as the vinaigrette sort of acts like a sauce for the chicken as well. I also read that some people even put this salad on sandwiches. I’ll have to give that a try.
Here is the detailed Carrot Salad | Salade de Carottes Râpées Recipe.
ciao for now
Tired of the same old salad? Here is a collection of salad recipes and salad dressings to jazz up your summer barbecue.
Hope you are enjoying your summer! Btw, what is your favorite salad to take to a barbecue? Mine happens to be the Green Bean Salad because it’s a little bit different and every time I make it, people go GA-GA. Don’t be surprised if they eat it with their fingers.
Ciao for now,
What makes a great salad? It’s often not fancy dressings or vinaigrettes. It’s just quality ingredients and fresh produce.
This salad starts with with just a few ingredients. Fresh butter lettuce, tomatoes, mozzarella cheese, and heart of palm. Heart of palm is a vegetable that comes from the inner core of certain palm trees. It is delicate in flavor and has a soft, yet crunchy, texture. You can often find heart of palm alongside canned or jarred artichokes in the supermarket.
The salad is then topped with paper-thin Serrano ham, Manzanilla olives and dressed Mediterranean-style with red wine vinegar and extra-virgin olive oil. Season with a bit of salt and pepper and in less than 10 minutes, you can have a salad so good, you may need an extra tissue to blot your eyes dry.
Click on the link to view the text recipe for Serrano Ham and Heart of Palm Salad.