This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.

Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.

No packages, no ingredients that are impossible to pronounce.

Real, honest food, from my kitchen to yours. Enjoy!

Thursday, 25 July 2013

Garden Vegetable and Quinoa Salad

I love summer. More to the point, I love my garden in the summer. Picking fresh veggies and using them right away for lunch, or dinner, or a salad, is definitely a highlight of the season for me. There is always the makings of a meal or a side dish just outside my back door, as fresh as fresh can be. I highly recommend gardening of some kind to everyone, even if it is just growing some herbs in pots on a sunny windowsill.
 The green and yellow beans, the spinach, the zucchini, and  the herbs in this salad all came from my garden. I created this salad  
for my last GBG gathering, (my grade school girlfriends group), the same one that I took the chocolate cake with this raspberry sauce to. I somehow neglected to take a picture of the salad though, and had to make another batch, just for the pictures, of course! (I missed taking pictures of the cake too…that one will have to be repeated soon too, just for pictures again, really!

Garden Vegetable and Quinoa Salad

3 cups chopped green and or yellow wax beans( 2 inch pieces ish)
1 ¾ cup cooked quinoa
1 medium zucchini, halved lengthwise and sliced into thin half moons
¼ cup fresh chopped basil
Zucchini in the garden
¼ cup fresh chopped parsley
1/3 cup chives, regular or garlic (garlic are my favourite!)
3 cups packed baby spinach
1 cup thinly sliced red onion (to remove the bite, after slicing, soak the onion in ice cold water for 10-15 minutes, drain well before using)


Zest of 1 lemon
Juice of 1 lemon
¼ cup apple cider vinegar
¾ cup extra virgin olive oil
2 tbsp grainy mustard
1 tbsp maple syrup
Salt and pepper to taste

Green Beans :)
Bring 6 cups of water to a rolling boil. Reduce heat to medium, and drop in the chopped beans and cook for 4 minutes. Plunge into a bowl of ice cold water to stop the cooking process and chill the beans. Change the water if necessary to get them cold.
Toss into a large bowl with the quinoa and the rest of the chopped veggies, and herbs . Set aside.

Measure the dressing ingredients in a 2 cup mason jar. Put lid on and shake well. Combine with salad ingredients and mix well to combine. Serve immediately or refrigerate till needed. Keeps well in refrigerator for 2-3 days.

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