Quinoa salad can be found in my refrigerator about 50% of the time. Quinoa is full of protein and a great substitute for pasta or rice and great if you are trying to avoid gluten.
The combinations with quinoa are endless. I select vegetables that are in season toss with Gazebo Room Greek salad dressing (or your favorite vinaigrette) and you have a wonderful salad.
This salad has become a favorite at our book club, potluck gatherings made by different people with their own wonderful variations. What variations have you tried?
SUMMER QUINOA VEGETABLE SALAD
2 cups water (or your favorite stock)
1 cup dry quinoa
- Bring water to boil. Add quinoa, cover and return to boil. Lower heat, cover and cook for 15 minutes. Remove from heat and let sit, covered, for another 5 minutes. Fluff with a fork and let cool.
- Chop your favorite vegetables (broccoli, tomatoes, celery, carrots, corn, onions, peppers, etc.). I also add a can of drained garbanzo beans.
- Dress with your favorite vinaigrette (I used Gazebo Room Greek Salad Dressing). This great dressing was introduced to me by friend, Chris (aka Grandson Evan’s other grandma). Since Gazebo Room is not available (yet?) in Colorado, we order from their website. Still working on King Soopers to carry this great product!
Chill and serve. The salad keeps well in the refrigerator for several days.
Also reference my recipe for Quinoa Salad with Strawberries and Chicken
With the frigid cold this past weekend, it was the perfect time to make Hearty Minestrone. My good friend, Maribeth, introduced this recipe to me several years ago and it is a winter delight! Pair it with a crusty, hearty bread, a nice glass of red wine and you can please family and friends alike.
This soup freezes beautifully! With our busy schedules, what a treat to be able to have this soup on hand for those crazy, busy days we all have. If you are gluten-free, eliminate the noodles.
Mmmm…making me hungry for another bowl of leftovers!
2 pounds chuck roast
1 teaspoon salt
4 quarts water
1 cup sliced celery
1 onion, diced
1 carrot, peeled and diced
3 tomatoes, peeled and diced
2 tablespoons minced fresh parsley
6 ounces tomato paste
1 tablespoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
16 ounce can dark red kidney beans
15 ounce can garbanzo beans
16 ounce can pinto beans
10 ounce package frozen chopped spinach, thawed
3 small zucchini
1 pound Italian sweet sausage, sliced
8 ounce package kluski (homemade style) noodles
- In a large kettle, combine chuck roast, 1 teaspoon salt and water. Cover and simmer for 3 hours or until beef is tender.
- Remove meat from kettle and set aside. Remove fat from broth by letting kettle cool in refrigerator and then lifting hardened fat off top and discarding. Break meat into 1-inch pieces and combine with broth in a very large stock pot.
- Stir in celery, onion, carrot, tomatoes, parsley, tomato paste, salt, oregano, basil, kidney beans with liquid, garbanzo beans with liquid, pinto beans, spinach, zucchini and sliced sausage.
- Simmer, covered, until vegetables and sausage are tender, about 1 hour. Soup may be frozen at this point.
- To serve, cook noodles according to package directions. Rinse, drain and add to hot soup. Sprinkle each serving with Parmesan cheese and crusty Italian Bread.
Yield: 8 quarts
Adapted from Creme de Colorado Cookbook 1987