Hey guys!
I made this Greek style Quinoa salad for a work potluck the other week and it was a hit.
Quinoa is super easy to make, it is very filling, and easy to add to almost anything. It is one of the highest protein grains (about 14%). It is also a great source of iron and magnesium.
I would recommend quinoa as a great replacement to rice and even pasta in some dishes!
So this recipe was quite easy. I made a lot because it was for a large group...here are the ingredients and steps:
Ingredients:
1 cup of red quinoa
1 cup of golden quinoa
1 cucumber- diced
1 tomato- diced
1 green bellpepper- diced
1/2 a red onion- diced
Just under a 1/4 cup sliced kalamata olives
As much feta cheese as you like
Greek dressing to taste
Steps:
Boil the quinoa to cook it. It takes 2 cups of water for 1 cup of quinoa. In this case I used 4 cups of water. Once the water and quinoa are boiling, turn the heat to low or simmer. The quinoa is cooked once the water has been absorbed and the quinoa begins to sprout.
After it is cooked all you need to do is toss everything and you are good to go.
Hey everyone,
I wanted to share some of the recipes I've made recently: a stuffed butternut squash, and an awesome apple salad.
So let me start with the squash...I wanted something delicious and something that would make me feel warm when I looked at it to battle the winter blues. We had a lot of fresh cranberries left over from over the holidays so I thought that would be a yummy ingredient. I ended up googling (good old google!) squash with cranberries and I found this recipe and I used it as my guide! I'm pretty bad at following recipes and there is always a lot of estimations when I cook. Anyways, here are the ingredients:
- 1 butternut squash, cut in half lengthwise
- 2 handfuls of fresh cranberries
- 1/4 c of chopped walnuts
- 4 spoons of brown sugar (2 for each half)
- butter
Preheat the oven to 375 then prepare the squash. Just remove the seeds and layer the cranberries, walnuts, and sugar in each of the halves. I pressed butter into the surface of the squash, and covered my baking tray with foil. I baked it for 1 hour and 20 minutes at 375, and for the last 5 minutes I uncovered the tray and turned up the heat to 425 to make the cranberries all juicy and bubbly, and the squash more golden. It was super tasty and my family loved it!
By the time I was done the squash and it was baking away I was hungry for lunch. I hadn't made a big salad in a while and we had lots of brie cheese left (cheese= my love, my life, my everything) and I thought it would taste good with apples. I ended up mixing baby spinach, brie cheese, a cubed royal gala apple, sliced walnuts, dried cranberries, red onion, and a poppy seed dressing for a delicious and filling salad.
Ingredients: 
