Things to Eat - Summer Quinoa Salad & Our Four Week Meal Plan

I basically lived on this salad this summer. Lots of lunches and a few dinners too.

SUMMER QUINOA SALAD

INGREDIENTS:
* 1/2 cup uncooked quinoa
* 3/4 cup water
* 1 pound cherry tomatoes
* 1 tablespoon olive oil
* 1 and 1/2 cups corn kernels
* 2 and 1/2 cup steamed kale (or if you don't feel like cooking, just "massage" kale with salt for a few minutes (yes, literally massage it), to break down the leaves a little).
* 3/4 cup cilantro
* 1/3 cup toasted pine nuts
* Feta cheese to taste (about 1/2 cup for the entire salad)
* Salt and pepper to taste

DRESSING:
* 2 teaspoons dijon mustard
* 2 tablespoons rice wine vinegar
* 3 tablespoons olive oil
* 1/4 cup buttermilk
* Salt and pepper to taste

1. Mix the quinoa and water in a pot. Bring to a simmer, cover, and cook for 15 minutes, until it easily fluffs with a fork.

2. Preheat oven to 325 degrees. Halve the tomatoes and spread them on a parchment lined, rimmed baking sheet. Drizzle on a half tablespoon of the olive oil. Mix. And roast for 30 to 35 minutes. Remove to cool.

3. Heat remaining olive oil in a pan. Add the corn and saute, stirring once or twice, for about 2 minutes, until slightly charred on the outside.

4. In a large bowl, combine the kale, quinoa, and cilantro. When the tomatoes and corn cool, add them, along with the pine nuts to the bowl.

5. Mix the mustard, vinegar, olive oil, buttermilk, and some salt to make the dressing.

- slightly adapted from The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share (my favorite new cookbook for amazing salads)
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WEEK 1

MONDAY - Dijon chicken and quinoa skillet (via Clean Eating magazine). The skillet was really good, the kids ate it up.

TUESDAY - Taco Tuesday - Ground beef tacos. Boring but easy. Plus, I also made some chipotle salsa (recipe here), which always makes me happy.

WEDNESDAY - Zucchini noodle spaghetti; regular noodles for the kids; with kale chips. Another boring but easy meal. As you can probably tell, it was sort of a boring but easy week (lots of days at the pool).

THURSDAY - Bibimbap bowls (via Clean Eating magazine). F's best friend is half-Korean so F keeps asking me to make more Asian-inspired dishes, which are not in my comfort zone. Luckily, this recipe was SUPER EASY and the kids loved it (rather than prepare the bowls, I put all the separate ingredients on the table, so the kids could pick and choose what they wanted). T only ate the steak and eggs, which P and F mixed everything together (well, except the egg because T ate all of our servings). Dan and the kids asked me to start making this on a regular basis, total success.

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WEEK 2

MONDAY - Quesadillas with leftover smoked pork and chicken from Dan's Sunday feast. So. so. good.

TUESDAY - Chicken sausage and sauerkraut (I'm addicted to Trader Joe's sauerkraut with pickles) with summer quinoa salad (via The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share).

WEDNESDAY - Dinner at a friend's house.

THURSDAY - Bibimbap bowls (via Clean Eating magazine).

FRIDAY - Dinner at a friend's house.

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WEEK 3

MONDAY - Labor Day Happy Hour/ BBQ

TUESDAY - The last meal salad (via The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share) with chicken and tomatoes for the kids. PROBABLY THE BEST SALAD I'VE EVER EATEN. I'm totally in awe of the Sprouted Kitchen right now.

WEDNESDAY - Stromboli with summer quinoa salad. My sister-in-law made stromboli at Smith Mountain Lake, using pillsbury pizza dough, and they were delicious. So we couldn't wait to make our own at home, but I did something majorly wrong, they tasted awful. I'll need to get more info and post a recipe eventually.

THURSDAY - Grilled zucchini salad (via (via The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share) with pasta for the kids. Another great salad from Sprouted Kitchen.

FRIDAY - Vegetable Skillet Lasagna (via Dinner A Love Story:the blog). This was really good and super easy to make, though perhaps a little too cheesy.

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WEEK 4

MONDAY - Kale sausage and white bean stew (for our one autumnish day before the heat returns) (via Dinner: A Love Story: It all begins at the family table). The kids all like this (they like everything from the Dinner: A Love Story cookbook) and the recipe is fast/easy, perfect for Mondays.

TUESDAY - Black bean tacos for taco Tuesday (via Dinner: A Love Story: It all begins at the family table). P was VERY ANGRY that we hadn't taco Tuesdayed in a few weeks, so these made her super happy.

WEDNESDAY - Leftovers; mac and cheese for the kids.

THURSDAY - California quinoa (via via The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share) w/ perogies and green beans for the kids.

FRIDAY - Dan's parents over for dinner so we went with curried chicken with apples (via Dinner: A Love Story: It all begins at the family table) and tomato salad (via The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share) with sauteed zucchini (via 101 Cookbooks).

Things to Make - Super Easy Arugula/ Quinoa Salad

I find it tricky/impossible to eat healthy at the end of the summer - kids 24/7, combined with happy hours, barbeques, and various vacations leads to lots of pizza and chips. So yet again, this August, my overall health/weight/fitness level has taken a nose dive. But at least I have managed to eat one incredibly easy salad over and over. The creaminess of the yogurt counters the pepper flavor of the arugula, making this salad quite powerful for such a quick lunch. Seriously, try it.

ARUGULA/QUINOA SALAD

Ingredients:

* 1/4 cup cooked quinoa (I cook a whole bag and refrigerate the leftovers so I always have some ready to eat).
* 1 cup arugula
* 1/2 cup plain goat's milk yogurt (or plain greek yogurt)

1. Combine
2. Eat

Variations
* Add sunflower seeds
* Add sliced avocado
* Add lemon zest or lemon juice to the yogurt for some added flavor.

Things to Make - Gwyneth's NY Street Vendor Salad

I have to admit, I sort of like Gwyneth Paltrow. Yes, sometimes she does seem a teensy bit full of herself (don't we all?), but she's also a sharer (loved the story about the see through dress, the razor, and rocking a seventies vibe) and, as you've probably noticed, I am also somewhat of an oversharer, so I like this about her. Plus, she's a fellow blogger. Thus I spent two months on the library waiting list to finally check out her new cookbook - It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great. And, seriously, the food is fantastic. Absolutely fantastic. Granted, I'm not sure Gwyneth needed to include a picture of herself on nearly every page (I get it Gwyneth you're gorgeous, we all GET IT), but still I've made four of the recipes thus far and they're incredible (though I did have to scavenger hunt myself through Whole Foods to find some of the ingredients). I'm even considering trying her elimination diet.

In particular, I can't stop eating this relatively easy salad. If you like hummus, you'll love the dressing (which keeps for about a week). It's addictive, trust me. So thank you, Gwyneth, thank you!

Salad:
4 servings -

1 large head of romaine , chopped
A handful of cherry tomatoes, halved
1/2 an English cucumber, chopped and diced
1/2 red onion, very thinly sliced
(I also added 1 cup of canned chickpeas)

*Place the lettuce in a large bowl and combine with 1/4 cup of the dressing. Add the rest of the ingredients to the lettuce. Drizzle remaining dressing on top.

Yogurt-Tahini Dressing (so so yummy)
Makes 1 cup -

2 tablespoons tahini
1/4 cup boiling water
1/2 small garlic clove, minced
1/2 cup plain sheep's or goat's milk yogurt or Vegenaise (all of which are available at Whole Foods) (Gwyneth is anti-cow's-milk-dairy, but you can also use plain yogurt).
3 tablespoons lemon juice (preferably freshly squeezed)
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

*Whisk the tahini and water together until completely smooth. Whisk in the remaining ingredients. Keeps in the fridge in a jar for up to a week.

Things to Make - Cucumber, Jicama, and Mango Salad

Jicama is one of those vegetables that I'm never quite sure what to do with - it always seems intriguing and restaurants tend to make it yummy, but I find it rather "tough" to figure out. Then I discovered this salad and now I'm addicted, fresh and easy - perfect for spring.

INGREDIENTS:
1/4 cup brown rice vinegar
1/4 cup water
2 tablespoons agave nectar
1/2 teaspoon lime juice
1/4 teaspoon sea salt
1 large cucumber, diced into 1/2 inch cubes
1 cup peeled and diced jicama (in 1/2 inch cubes)
1 cup diced mango, in 1/2 inch cubes [I always buy it precut]
3 tablespoons chopped fresh mint

1. Combine the vinegar, water, agave nectar, lime juice, and salt in a small saucepan. Bring to a boil. Cook until the liquid has thickened and measures approximately 1/4 cup. Refrigerate.

2. Combine the cucumber, jicama, and mango. Add the vinegar mixture. Stir. Top with the mint.

-Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery (a seriously delicious cookbook)

Things to Make - Winter Salads

One of my goals for the new year is to cook more, including making good salads (not the lazy kind with old bottled dressing you find in the back of the fridge). The BUTTERNUT SQUASH SALAD pictured above is from Carla Hall's cookbook, Cooking with Love: Comfort Food that Hugs You (I sort of fell in love with her on Top Chef, plus she's a DC girl) and it's perfect for winter, even Dan likes it (despite the lack of meat).

APPLE CIDER VINAIGRETTE

* 1 cup fresh apple cider
* 1/4 cup cider vinegar
* 3 tablespoons minced shallot (from about 2 medium) (we skipped this step)
* 2 teaspoons Dijon mustard
* 1/2 cup canola or other neutral oil
* salt and pepper to taste

SALAD
* 4 cups diced butternut squash (cut into 1/2 inch cubes) (we bought it already cut from Trader Joes)
* Extra virgin olive oil
* 8 cups mixed greens
* 2 green apples, diced
* 2 ounces aged cheddar cheese, shaved with a vegetable peeler
* 1/2 cup Sweet and Spicy walnuts (the recipe is in the cookbook, we used regular walnuts because I was feeling lazy)

To make the vinaigrette:

1. In a small saucepan, bring the apple sider to boil and cook until reduced to 1/4 cut. Let cool.

2. In a medium bowl combine the vinegar, shallots, mustard, and reduced apple cider. Whisk. Continue whisking while adding the oil in a slow, steady stream. Season with salt and pepper. Can be stored in a closed jar (refrigerated) for about a week.

To make the salad:

1. Toss the squash with enough oil to lightly coat. Season with salt and pepper. Heat a nonstick skillet over medium heat. Working in batches, add the squash in a single layer, cover and cook, stirring occasionally for about 5 minutes. Uncover and cook, tossing occasionally, until browned, about 2 minutes longer. Let cool.

2. Combine everything in a large bowl and eat.
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We've also been enjoying this MASSAGED KALE SALAD (from DC Farm to School Network), if only because it's so fun to pamper your greens.

INGREDIENTS:

* 1 handful of nuts (almonds/walnuts/pecans) or pumpkin/sunflower seeds
* 1 large bunch fresh kale
* 1 spoonfull of salt
* 1/2 onion or 1 shallot, thinly sliced
* 1 apple, sliced
* 1 - 2 tablespoons apple cider vinegar or balsamic vinegar
* 1 handfull of dried fruit - cranberries or raisins
* 1 tablespoon olive oil
* 1/4 cup of mild goat cheese

To make the salad:

1. Wash and remove the tough stalks from the kale leaves, the tear into bite sized pieces and put in a large bowl. Add salt (between 1 tablespoon and 1 teaspoon) depending on how tough the kale is.

2. Massage the kale for about 5 minutes, until it is about 1/2 to 1/3 its original size and the color darkens.

3. Stir in other ingredients and eat.

Things to Make - Spinach/Cilanto/Avocado/Chickpea Quinoa Salad

Lately I can't stop eating this salad - not too light, not too heavy -perfect for spring. (and I'm a little obsessed with quinoa lately). It's adapted from this recipe and this recipe.

SALAD INGREDIENTS:
1 cup dry quinoa
1 15-oz can chickpeas (2 cups cooked), drained and rinsed
2 cups spinach
1 cup cherry tomatos, cut in half
1 chopped avocado
1/4 cup chopped onion

1. Cook the quinoa according to package directions

2. Cut up the spinach into small pieces (you can also use a food processor, but I find it easy to use scissors)

3. Mix the spinach, quinoa, chickpeas, tomatos, avocado, and onion together

DRESSING INGREDIENTS:
Juice from 1.5 limes
1 bunch fresh cilantro
1/2 tsp sugar (or to taste)
2 tsp Dijon mustard
1 garlic clove
1 tablespoon extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp kosher salt + ground pepper

4. In a blender combine the lime juice, cilantro, mustard, sugar, garlic, cumin, and oil. Process until smooth, scraping down the sides of the bowl as needed.

5. Pour the dressing on top of the spinach chickpea mixture and stir well.
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Any other good quinoa recipes anyone can recommend? For the last year, I've made this regularly, but I'm beginning to tire of it. So I'm currently on a quest for new quinoa recipes.

Things to Make - From the Garden - Cucumber and Tomato Quinoa Salad & Grandma's Zucchini Bread

My mom maintains a pretty extensive garden. As a kid, I didn't exactly love it (more food from the garden = less macaroni and cheese) but as an adult it's WONDERFUL. We didn't even need to grocery shop.

My mom waited until our arrival to pick a lot of the veggies, assuming that the kids would enjoy helping out. But the girls were so busy with the Cabbage Patch Kids they chose not to participate. Luckily T loved helping grandma.



Regarding summer recipes, during the summer I basically live on Cucumber & Tomato Quinoa Salad, which I make similar to tabule but without the parsley. Here's the recipe:

*2 big tomatos
*1 large cucumber
*1 medium onion
*2 cups cooked quinoa (you can also use bulgar wheat or cous cous)
*1 tablespoon garlic salt
*1/3 cup lemon juice
*2 tablespoons olive oil

-Mix everything together and serve. Easy.



And Grandma's Zucchini Bread continues to be the best summer snack ever. Here's the recipe:

*3 eggs
*2 cups sugar
*1 cup vegetable oil
*3 cups flour
*1 teaspoon salt
*1 teaspoon baking soda
*1/4 teaspoon baking powder
*1 teaspoon vanilla
*1 cup chopped walnuts
*2 1/2 cups grated zucchini unpeeled
*1 teaspoon cinnamon
*1/2 teaspoon allspice

Beat eggs until frothy. Add sugar, then oil. Add flour gradually. Mix well. Add remaining ingredients up to zucchini, mix well. Combine zucchini and spices and fold into batter. Spoon into two greased bread pans. Bake at 350 for one hour to one and a quarter hours til done.


For another seasonal recipe (healthy eggplant parm), click here for my past post.
What about everyone else? Any good seasonal recipes to share?