Tag Archives: Lunch

Quinoa Salad with Beets and Cucumbers

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Happy Fathers Day!   I hope you are all celebrating the amazing father’s and men in your life.  After a filling family breakfast and looking at all the cards the kids decorated for Eric, we sent him off for a long hike with some of his good friends.   The kids absolutely adore their dad, as do I.

I think about my father often, but especially today.  This is my fourth father’s day without him.   I picture him playing bridge somewhere and passionately discussing politics while eating chinese food, or maybe a big plate of onion rings.   To this recipe he would say keen-what?  And I would reply, Keen-WAH, Dad – Try it, it’s really good for you.  You’ll like it .  And by the way, you would have loved the hike I went on today.   The Lupine were just incredible.  If only I could tell him about it.   If only he could hike with me again.

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I am not sure if I had even heard of quinoa four years ago.

This is a great summer meal.  It is perfect for lunch, dinner or potlucks.  It keeps well so you could make it on Sunday and take it to work for lunch over the next several days.  Also great to take camping for the weekend.

I had just roasted some beets and hadn’t decided what I was going to do with them yet.  I looked in the index under beets in this fabulous cookbook called La Tartine Gourmande by Beatrice Peltre and came across a beet and quinoa tabouli, as she calls it.   Perfect.

Roasting the beets takes about an hour and the quinoa needs to cool down so this is not a last minute type recipe.   You need about an hour and a half- even though it’s really only 15 minutes of active cooking time.

I changed some of the ingredients, adding basil and cucumbers, and omitted a few others, but otherwise  followed her recipe.   This cookbook is truly one where every time you turn the page another delicious recipe appears after another.  I used red quinoa because it is what I had on hand but I think it would look prettier with white quinoa  (as Beatrice uses) and the beets would turn it a light pink.

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Enjoy!

Summer Quinoa Salad (serves 6)

adapted from La Tartine Gourmande Cookbook

1 Cup Quinoa (red or white)

2 Cups Water or Vegetable Broth

1 Large Beet, Roasted and diced

1 Cup diced Cucumber

1/4 Cup Feta crumbles

2 TBSP Pine Nuts (optional)

Vinaigrette

Zest of 1/2 lemon

Juice of 1/2 lemon

4 TBSP extra virgin olive oil

2 TBSP Basil, chopped

1 TBSP Mint, chopped

1TBSP Parsley, chopped

Pinch of Salt

Pinch of Pepper

Wrap the beet (unpeeled) in tin foil and in a 400 degree oven and roast the beet for 45min.-1hour.   Let cool and then peel off the skin with your fingers and dice it. 

Meanwhile, rinse the quinoa well in a fine mesh colander.  Add it to a pot with 2 cups of water or vegetable broth and a pinch of salt.   When it comes to a boil, cover and simmer for about 15 minutes, until all the water is absorbed.  Remove from heat, let it stand for 5 minutes and then put it in a bowl to cool. 

In a small bowl, add all the ingredients for the vinaigrette and stir well. 

Add the beets and cucumbers to the quinoa and stir well.   Pour the viniagrette over the salad and mix together.   Then add the feta crumbles and pine nuts on top.

 

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Tuna and Kalamata Olive Salad

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It’s been a while.   It is really nice to be back on the blog.   I  hope you are all enjoying Spring wherever you are.   I just returned from 2 amazing weeks at the beach and feel so refreshed and ready to go.   Early morning walks on the beach are one of my favorite ways to start the day.  I am going to miss that fine white sand on my toes.

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Spring at 9,000 feet is always interesting.  It was nice to see almost of all the snow melted from our driveway when we got home and a warmish sunny day to greet us.   The kids were a little disappointed that their sledding hill disappeared while we were away but they got over it pretty quick as we played soccer outside and played at the park.

So some of you might be surprised to see a recipe for tuna and wonder if you are on the right blog.  Well, you are.   Aside from being busy this winter in my ceramic studio and with the kids,  I also starting eating meat again.   I have been eating wild salmon for a while but expanded to other fish and meat.   I can’t really explain all the reasons except that I was listening to my body and well,  apparently it was craving chicken.   I was cooking chicken for Eric and the kids one night using salt, pepper and coconut oil on the stove and as I was cutting it up for the kids, I popped a piece in my mouth.   It was good,   Before I knew it,  I ate a whole piece!   And then slowly I starting eating it here and there.   We were driving to Denver one day and stopped for lunch and I was craving a tuna fish sandwich.   I hadn’t had one in several years but the craving was really intense.   So I decided to listen to my body and go for it.    That’s really how it came about.     Some of you may be surprised it wasn’t bacon that turned me.   Well,   I have enjoyed some of that too.

This blog will still be a mainly vegetarian food blog as that is what I mostly eat and cook but who knows where life and food will take me…

I am very conscious of where my meat comes from, just as I am about where my eggs come from and my vegetables and other food.   I look for non-GMO labels on food packages and I usually stick with vegetarian food when I eat out in order to avoid factory farmed meats.   I order a lot of our vegetables and meat from a nearby farmer so I know the source of my food and how the animals were raised.   I am still adamantly opposed to factory farming and think it is truly important to be aware of where our food comes from.

So there you have it.   And now for the recipe.

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This is quick and easy with lots of healthy ingredients.   I made some version of this several days while we were on the beach.  It’s great for a picnic lunch!  Parsley is not just a garnish in this recipe.  Parsley is packed with Vitamins C and B, it is great for inflammation, cleansing, and it packed with folates and anti-oxidants.   I have started to throw a handful of parsley in my morning smoothies.    The Kalamata Olives and Capers add a nice bite to this salad while the Currants and a touch of sweetness.

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Tuna and Kalamata Olive Salad (serves 2)

 5 oz. Can Wild Tuna in water

1/4 Cup Kalamata Olives (pitted and roughly chopped)

2 tsp Capers

1-2 TBSP Dried Currants ( or Raisins)

1/4 Cup Parsley (chopped)

1 Celery Stick (finely chopped)

1 TBSP Organic Mayonnaise

1/2 tsp Mustard

pinch of salt and pepper

Lettuce or crackers

To make: Add tuna and celery to a bowl and mix together.  Add mayo and mustard, salt and pepper and mix.  Add olives, capers, currants and parsley and mix well.

Enjoy over lettuce, in a sandwich or with crackers.

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