Cinco de Mayo has long been one of my favorite holidays. What's not love about a holiday that involves tortilla chips, guacamole and margaritas? That's right, absolutely nothing. Also, I love tequila - which works well, especially for this holiday...and this recipe.


Unfortunately, this year instead of drinking margaritas and each far too many tortilla chips, I'll be in class taking a final. Sigh, the glorious life of a masters student. But the good news it, my last final of the semester is tomorrow, so I'll be saving my Cinco de Mayo celebrations for Seis de Mayo.


But yum, this chicken is delicious and so easy to make. So many good flavors packed into a healthy, colorful and festive meal (adapted from this recipe). Happy Cinco de Mayo!

Tequila Lime Chicken

Yield: 4 servings | Prep time: 10 minutes | Total time: 30 minutes

Ingredients:

• 1/3 cup tequila

• 2/3 cup freshly squeezed lime juice (3-4 limes)

• 1/3 cup freshly squeezed orange juice (1-2 oranges)

• 1/2 tsp. chili powder

• 1 Tbsp. minced garlic (3 cloves)

• 1 tsp. salt

• 1/2 tsp. ground black pepper

• 4 boneless, skinless chicken breasts (4 oz. each)

• 2 tomatoes diced

• 1 avocado, thinly sliced

• 2 Tbsp. chopped cilantro

• 2 cups cilantro lime rice (recipe follows)

Directions:

1. In a large bowl, combine tequila, lime juice, orange juice, chili powder, garlic, salt and pepper. Add the chicken breasts, cover and refrigerate overnight.
2. Heat a grill (or grill pan). Remove the chicken from the marinade and grill over medium-high heat until chicken is cooked through, about 5 minutes on each side. 
3. Remove chicken to a plate, cover tightly and allow to rest 5 minutes. 
4. Slice chicken and serve over cilantro lime rice. Top with diced tomatoes, cilantro and avocado slices.

Cilantro Lime Rice

Yield: 4 servings | Prep time: 5 minutes | Total time: 45 minutes

Ingredients:

• 1 cup brown rice

• 1 Tbsp. minced garlic (3 cloves)

• 1 onion, chopped (about 1 cup)

• 1/2 tsp. cumin

• 1/4 tsp. tumeric

• 2 1/3 cups chicken broth

• 2 Tbsp. freshly squeezed lime juice (1/2 lime)

• 2 Tbsp. chopped cilantro

• Salt and pepper to taste

Directions:

1. Heat a pot over medium-high heat. Once hot, add a small amount of olive oil (enough to coat the pot). Add onion and garlic, cooking for 3-5 minutes or until onion is tender and translucent. Reduce heat to low and add rice. Cook for one minute, stirring constantly to make sure the rice doesn't burn. 
2. Add cumin, tumeric and chicken broth. Bring mixture to a boil, then reduce heat to low, cover and allow to simmer for 30-40 minutes or until rice is tender. 
3. Once cooked, stir in lime juice and cilantro.

I like to pretend that I'm not a picky eater and that I enjoy all foods. Truth be told, while I'm not picky, there are some foods that I dislike. Growing up, I basically didn't like eating at all. I thought eat was something you just had to do so you could keep moving and dancing and playing. {I know, it's crazy, I don't know what I was thinking}

When I was about 16, I started realizing that food wasn't just something that your body converts into energy. Food was amazing and rich and complex, and I fell in love. I began everything I could get my hands on. I also developed a new rule for myself for anything that I "didn't like": I had to try at least 2 more times, prepared in different ways, before I drew any conclusions.

For example, I didn't like mushrooms as a kid. The idea of eating a fungus was too much for me. But 4th of July, 2010, my parents grilled giant portobello caps and, please believe me when I tell you this, it was one of the greatest things I've eaten in my life. It was so delicious and I wondered: why had I been missing out my whole life?! Today, mushrooms are one of my favorite things to eat.

And eggplant. I still don't love eggplant. It's a texture thing - the inside get soft and the skin stays taught and waxy. So I tried egg plant again: eggplant lasagna - not bad. Then again: eggplant parmesan - again, not bad. Then a third time: caponata of eggplant - THE BEST THING EVER.

Before you go thinking that I'm special...or strange, you should know there are certain foods I still don't like. For example, I don't like ground meat. I will occasionally dabble with ground turkey, but never ground beef. I also dislike tomato sauce. Fresh tomatoes, bruschetta, ketchup - all good in my book. But warm, oozy tomato sauce - ick. Oh and I can't eat spicy things. Like not even too much ground black pepper. Negative 18 on the spiciness scale. Now you know my Achilles heels.


So what does this mean - I was a strange kid. Instead of eating pizza or hamburgers, I had salads or fresh sandwiches. In fact, cooked spinach was one of my favorite things to eat as a kid. Today, I'll eat pizza with sauce but I much prefer white pizzas. And my least favorite foods of all time? Meat loaf (ground beef + tomato sauce) and chili (ground beef + tomato sauce + spice). But vegetarian chili is an entirely different story.

First of all, instead of ground beef, the soup's "meat" is a variety of delicious vegetables, black beans and brown rice. Second, the broth is about half tomato sauce and half vegetable broth giving it a good balance of flavors. Third, I added no spiciness to this chili. You, of course, can add chili powder and hot peppers until your eyeballs sweat, but I liked mine just the way it was! (adapted from this recipe)

I know spring is here and the cold is behind us {fingers crossed}, but this vegetarian chili is so good. I'm actually quite sad I didn't make a larger batch and freeze some for later. However, this isn't difficult or time consuming, so I'll just have to make another batch again soon.

Vegetarian Chili

Yield: 4 servings | Prep time: 15 minutes | Total time: 45 minutes

Ingredients:

• 1 cup chopped onion

• 1/2 cup chopped yellow bell pepper

• 1 Tbsp. garlic

• 1 cup diced zucchini

• 1 cup corn kernels

• 8 oz. portobello mushrooms cubed

• 2 tsp. cumin

• 1/2 tsp. salt

• 1/4 tsp. ground pepper

• 2 tomatoes, seeded and diced

• 1 cup black beans

• 2/3 cup tomato sauce

• 1 cup vegetable stock

• 1 cup cooked brown rice

• 2 Tbsp. chopped cilantro

• 1/4 cup shredded cheddar cheese - optional

Directions:

1. Heat a large pot over medium-high heat. Once hot, add a small amount of oil (enough to coat the pan). Add the onion, bell peppers and garlic and cook until soft, about 3 minutes.
2. Add the zucchini, corn and mushrooms. Cook and stir vegetables until soft and beginning to brown, about 6 minutes. Add cumin, salt and pepper, and stir to evenly coat vegetables. Cook until fragrant, about 30 seconds. Add tomatoes, beans, tomato sauce and vegetable stock. Stir well and allow mixture to come to a boil. Reduce heat, cover and simmer for 20 minutes.
3. In a bowl, add 1/2 cup cooked brown rice and top with 2 cups of chili. Sprinkle 1/2 Tbsp. chopped cilantro and 1 Tbsp. shredded cheddar cheese. 

While my friend was visiting this past weekend, I decided to make something fun for dinner. While she and my boyfriend aren't picky eaters, they both like different kids of foods.

She likes a huge plate-full of every kind of vegetable (brussels sprouts, asparagus, zucchini, etc.) and salmon (aka overcooked), but no fruit in dinner foods and not much meat. He likes all the typical foods: meat, potatoes, vegetables, but none of the vegetables listed above and no fish.



The point is, I was racking my brain for something that would please everyone. After much consideration, I found the perfect middle-ground: sweet potato, black bean and quinoa cakes (adapted from this recipe).


They have sweet potatoes - delicious and fiber-filled. They have black beans - while that's not "meat" it's still healthy protein. They have quinoa - good, healthy grains. Not to mention chopped walnuts, giving these cakes a nice crunch as well as flavor packed rosemary and cumin. Is your mouth watering yet? Mine is.

We ate these over a big salad of mixed greens with a clean, homemade honey-mustard dressing (recipe to be posted soon). Needless to say, these were a hit. My only regret is not making more!!

Sweet Potato, Black Bean and Quinoa Cakes

Yield: 5 servings | Prep time: 30 minutes | Total time: 1 hour

Ingredients:

• 1/2 cup uncooked quinoa

• 1 cup water

• 1 pound sweet potatoes, peeled and cut into 1-inch cubes (about 2 sweet potatoes)

• 1/2 teaspoon ground cumin

• 2 tablespoons butter

• 1/4 cup milk

• 1 cup cooked black beans

• 1/4 cup breadcrumbs

• 1/4 cup shredded Parmesan cheese

• 2 garlic cloves, diced

• 1/4 cup chopped walnuts

• 1/2 teaspoon dried rosemary

• Salt and pepper to taste

Directions:

1. In a medium pot, bring 1 cup of water to boil. Once boiling, add the quinoa, cover and reduce the heat to a low simmer. Cook for 15 minutes, or until the water is absorbed and the quinoa is soft. Fluff the quinoa with a fork and set aside.
2. In another medium pot, bring a few cups of water to a boil. Once boiling, add cubed sweet potatoes and cook until tender, about 20-30 minutes. Strain water from potatoes and return potatoes to empty pot. Add butter, milk, cumin and salt and pepper, and mash potatoes (by hand or with hand mixer) until smooth. Set aside.
3. Preheat oven to 375°F. Lightly spray 2 baking sheets with nonstick spray.
4. In a large bowl, add mashed sweet potatoes, black beans, quinoa, Parmesan, garlic, chopped walnuts and rosemary. Mix well.
5. Shape the mixture into 16 patties about 2 1/2-inches in size. Place on prepared baking sheets. Bake in preheated oven for 15 minutes. Flip and bake for another 15 minutes.

Nutritional information per serving (3 cakes per serving):
Calories: 350
Total fat: 13 grams
Carbohydrates: 50 grams
Fiber: 8 grams
Protein: 13 grams
Weight Watchers points: 9


Enjoy and thanks for reading!

Growing up, my family didn't eat many casseroles. It wasn't until very recently that I finally tried green bean casserole (before then it was just a myth I heard about on Campbell's soup commercials). And while I was glad to finally experience this amazing dish that I'd heard people talk about for years, I'm disappointed to report that it wasn't that amazing: the green beans were soggy and there wasn't a lot of flavor. I did like the little fried onion bits, but I mean, who doesn't like those?



My perception of casseroles is that they're unhealthy and kind of bland. Maybe it's just me. I know, there are some great casseroles and they're not all unhealthy and bland....case in point: this casserole. I added lots of spices and nutritious ingredients, so this casserole is flavorful and healthy! (adapted from this recipe)

Chicken Quinoa and Broccoli Casserole

Yield: 6 servings | Prep time: 15 minutes | Total time: 65 minutes

Ingredients:

• 2 cups low sodium chicken broth

• 1 cup skim milk

• 1/2 cup flour

• 1.5 tsp. garlic powder

• 1.5 tsp. onion powder

• 1.5 tsp. thyme

• 1 cup water

• 1 cup uncooked quinoa

• 1.5 pounds boneless, skinless chicken breasts, sliced into thin strips

• 4 cups fresh broccoli florets

• 1/4 cup shredded Parmesan cheese

• Salt and pepper to taste

Sleek is a tasty, protein and nutrient packed vegan dish! From what I've read, it's a traditional dish in Syria. Sleek is easy to make and only contains 6 inexpensive ingredients. The hardest part about this dish is letting the dry black eyed peas cook for an hour. And if you're tight for time and can't wait an hour for your beans to cook, you can always substitute canned black eyed peas (just be sure to find low sodium ones).


Basically, this dish is easy to make and has great flavor. What are you waiting for? In my opinion, the best part of this dish are the caramelized onion. Caramelizing onions is a process you can't rush. You need to slowly cook the onions on a medium-low heat. This slow cooking causes the sugars in the onions' layers to caramelize steadily (not burn) and becoming golden, delicious and oh-so sweet!


However, I have to admit, cutting onions is a rough process for me. I know most people tear up when cutting onions, but my reaction is so out of control. Tears literally drop out of my eyes and I look as if I'm full-on sobbing. When cutting a large amount of onions (i.e. more than one small onion), I have to stop frequently for fear that I'll cut off a finger because I can't see. But I love onions, especially caramelized onions, so I feel like it is all worth the effort (and tears).


Also, I should warn, this recipe makes a lot of sleek. But good news, the kale/black eyed pea/Bulgar mixture freezes really well (i.e. sleek sans caramelized onions). So make this whole recipe and freeze it in airtight containers for future healthy meals!!

Syrian Sleek

Yields: 6 servings | Prep time: 10 minutes | Total time: 1 hour, 20 minutes

Ingredients:

• 1 cup dried black eyed peas

• 1 pound fresh kale, trimmed from the rib and torn into 1-inch pieces

• 1 cup dried Bulgar wheat

• 1- 1 1/2 pounds onion, sliced

• 4-6 Tbsp. olive oil

• Salt and pepper to taste

I've been feeling a cold coming on the past few days. To combat it, I've been trying to get in as much sleep as possible, eat lots of fruit and veggies, drink orange juice...all the usual things. But the one thing I was missing was chicken soup. Unfortunately, premade chicken soup is often loaded with sodium and not the healthiest choice.

Fortunately, it's not difficult to make your own! Aside from the added benefit of controlling the sodium, you can include fiber rich brown rice and kale when you make your own soup. And what's great about this soup, it can easily be converted into a vegetarian "chicken" soup by using vegetable broth and quartered mushrooms of cubed firm tofu.

Chicken and Brown Rice Soup

Yield: 6 servings | Prep time: 10 minutes | Total time: 55 minutes

Ingredients:

• 16 oz. boneless, skinless chicken breast, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 8 cups low-sodium chicken broth
• 3 medium carrots, cut into 1/4-inch slices
• 2 stalks celery, chopped
• 1 cup brown rice
• 1 bay leaf
• 1 bunch kale (about 4 cups), stems removed and leaves thinly sliced

Directions:

1. Heat a large pot over medium-high heat. Once hot, add a small amount of olive oil (enough to coat the bottom of the pot). Add chicken and brown it for about 4 minutes. 
2. Add onion and cook for another 2 minutes.
3. Add chicken broth, carrots, celery, brown rice and bay leaf and bring to a boil. Reduce heat to a simmer, cover and cook for 35 minutes, or until rice is tender and chicken is cooked through. 
4. Remove bay leaf and stir in kale. Continue cooking just until kale is wilted and tender, about 3-5 minutes. 

Nutritional information per serving (about 1 1/2 cups):
Calories: 305
Total fat: 4 grams
Carbohydrates: 34 grams
Fiber: 4 grams
Protein: 32 grams
Weight Watcher points: 7


Enjoy and thanks for reading!

I love risotto so much, I really could eat risotto every day. When I decided to make a risotto for dinner, I chose to make it with a protein and fiber packed grain - farro. First, let me give you some information about this great grain...

Farro is an ancient grain with a nutty flavor and somewhat chewy texture. This grain is so ancient, in fact, that evidence shows farro was eaten and enjoyed by Egyptian kings and Roman Legions. Farro originated in the Fertile Crescent region and is still grown in Italy.


Farro is usually sold pearled, semi-pearled or whole. The difference between between these varieties is the husk on the exterior of the grain. While the husk is inedible, its presence helps protect farro's vital nutrients (whole). Pearling the grain removed the inedible hull, but this process also removed some (semi-pearled) or all (pearled) of the nutritious germ and bran. However, keep in mind that the presence of the hull (whole) requires a longer cooking time (or soaking overnight).

So, I would say if you have the time to soak the grains, get the whole variety - it's more nutrients. If you don't have the time, get the semi-pearled variety - it's quicker but still has lots of the great nutrients!


Farro is very versatile. It can be used as a hot breakfast cereal, in soups, salads, side dishes, etc. And as far as nutrients go, farro has more fiber and protein that regular wheat. Also, it is rich in magnesium, zinc and vitamin B. The one downfall, however, is that this is not gluten-free. Although this can all seem a bit confusing, farro is quite easy to cook and a healthier alternative to rice and other grains. Plus, this meal is a great vegetarian option because farro is packed with protein!

Farro Risotto with Mushrooms and Asparagus

Yield: 5 servings | Prep time: 10 minutes | Total time: 50 minutes

Ingredients:

• 12-16 oz. mushrooms, sliced
• 1 large shallot, minced (about 2 oz.)
• 1 1/2 cups semi-pearled farro
• 1/4 cup white wine
• 4 cups vegetable stock
• 4 oz. asparagus, cut into 1-inch pieces
• 2 Tbsp. butter
• 1/2 cup freshly grated Parmesan cheese
• 3 Tbsp. parsley
• Salt and pepper to taste

Directions:

1. Heat a large, deep pan over medium-high heat. Once hot, add sliced mushrooms and cook for 3-5 minutes or until mushrooms are soft. Remove mushrooms and their liquid; set aside.
2. Add olive oil to pan (enough to coat). Add shallots and cook 1-2 minutes until fragrant (do not brown). Reduce heat to medium and add farro, stirring to coat with oil, and cook for another 2 minutes. 
3. Pour in wine, stirring constantly until the wine is fully absorbed. Add 1 cup of broth to the farro, and stir until the broth is absorbed. Adjust your heat so the farro/liquid is lightly simmering.
4. Continue adding broth, 1 cup at a time, stirring frequently, until the liquid is absorbed and the farro is al dente (this will take about 20 minutes).
5. Turn heat to low, add asparagus and simmer for 3-5 minutes or until asparagus is tender.
6. Stir in mushrooms and their juices, Parmesan cheese and butter - stir to combine. Season with salt and pepper, sprinkle with chopped parsley and serve.

Risotto is a classic Italian rice dish which has a wonderfully creamy consistency. I figured, what could make risotto better - oh yes, pumpkin! While this dish requires constant attention, it is not difficult to make and well worth the input of effort.

Pumpkin Risotto

(Yields 6 servings)

Ingredients:

• 1 large shallot, diced
• 3 garlic cloves, minced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3 cups chicken stock
• 1 cup pumpkin puree
• 1 1/3 cup butternut squash, 1/2-inch cubes
• 1/2 cup Parmesan cheese
• 2 Tbsp. butter
• 10 oz. button mushrooms, sliced
• 2 Tbsp. fresh parsley, chopped
• Salt and pepper to taste

For this recipe, I used a heart of gold squash - although an acorn squash would work well too. The heart of gold squash is a winter squash that is a hybrid between a sweet dumpling squash and an acorn squash. The heart of gold squash has a cream colored skin with dark green stripes, while the inside of the squash is orange when ripe. The "stuffing" in this recipe is healthy, filling and rich with fall flavors!

Here are some heart of gold squash:


Here is a heart of gold squash after the seeds were scooped out:

Stuffed Squash

(Yields 2 servings)

Ingredients:

• 1 medium heart of gold or acorn squash
• 1/3 cup dry quinoa
• 2/3 cup water
• 1/4 cup green onion, sliced
• 2 Tbsp. fresh sage, chopped
• 2 Tbsp. fresh thyme
• 1/4 cup walnuts, chopped and toasted
• 1/4 cup lima beans
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

These delicious stuffed peppers are colorful, tasty and very filling. Added bonus: they're vegetarian (adapted from this recipe)!

Quinoa Stuffed Peppers

(Yields 8 servings)

Ingredients:

• 1 medium onion, chopped
• 1 Tbsp. cumin
• 4 garlic cloves, minced
• 1-10 oz. package frozen chopped spinach, thawed
• 1-15 oz. can black beans, rinsed and drained
• 1-15 oz. can diced tomatoes
• 3/4 cup quinoa
• 3 large carrots, grated
• 2 cups water
• 1 1/2 cups grated cheddar cheese
• 4 large bell peppers, halved lengthwise
• Salt and pepper to taste

Directions:

1. Drain diced tomatoes - save the liquid!
2. Heat pan over medium-high heat. Once hot, add olive oil (enough to coat pan). Saute onion until translucent, about 5 minutes
3. Add garlic and cumin, saute for 1 minute. Add spinach and tomatoes. Cook another 5 minutes or until most of the liquid has evaporated
4. Stir in black beans, quinoa, carrots and water. Cover pan and bring to a boil, then reduce heat and simmer quinoa stuffing for 20 minutes or until quinoa is tender
5. While the quinoa stuffing is cooking, preheat oven to 350°F. Pour the reserved tomato liquid into the bottom of a baking dish
6. When quinoa is tender, stir in 1 cup of grated cheddar cheese
7. Fill each pepper half with a heaping scoop of the quinoa stuffing and place in a baking dish (I only had 3 large bell peppers, so I just saved the extra filling - it's delicious to eat on its own!)
8. Cover baking dish with foil and bake for 20 minutes
9. Uncover baking dish. Sprinkle about 1 Tbsp. of remaining cheese on top of each stuffed pepper. Bake another 15 minutes
10. Let stand 5 minutes before serving

Here are the stuffed peppers out of the oven:

I love veggie burgers! But I always have a difficult time making GOOD veggie burgers. Every time I make them, they end up being very crumbly. But, alas, these burgers not only stay together, but taste great! Adapted from this gluten-free recipe.

Red Bean and Quinoa Burgers

(Yields 6 burgers)

Ingredients:

• 1/2 cup small red beans, cooked
• 1/4 cup quinoa, uncooked
• 1/2 cup water
• 1/2 red onion, chopped
• 3-4 carrots, chopped
• 5 garlic cloves, chopped
• 2 Tbsp. ketchup
• 2 Tbsp. salsa/bruchetta
• 1 tsp. Dijon mustard
• 1 cup whole wheat flour
• Salt and pepper to taste

Directions:

1. Cook red beans according to package, set aside
2. In a small pot, bring water to boil. Add quinoa, cover the pot, and reduce the heat and simmer for 15 minutes
3. Keeping quinoa covered, remove pot from heat and let stand for 5 minutes
4. Remove the lid and gently fluff quinoa with a fork, set aside
5. Heat a pan over medium-high heat. Once hot, add small amount of olive oil (enough to coat pan)
6. Cook red onion and garlic for 3-5 minutes. Add carrots and cook for another 5 minutes. Remove from heat and set aside
7. Into a food processor, add cooked beans, cooked quinoa, onion/carrot mixture, ketchup, salsa and mustard. Pulse until combined
8. Add flour, salt and pepper. Pulse until flour is well distributed
9. Place burger mixture into a bowl and place in refrigerator for 30 minutes
10. Preheat oven to 350°F. Lightly grease a cookie sheet
11. Remove burger mixture from refrigerator and form into 6 patties that are 4-inches wide
12. Place burgers on prepared cookie sheet and cook for 20 minutes
13. Flip burgers and cook for another 15 minutes

I top my burger with a slice of Gouda cheese, tomato and lettuce. And sweet potato fries on the side...because what good burger wouldn't be accompanied by fries? Here is the meal in its entirety:



Also, I picked up my week 10 CSA "box." Here is what I received:

• Bunch of lettuce
• Bunch of kale
• 3 tomatoes
• 4 green peppers
• 2 eggplants
• 1 red onion
• 1 cooking onion
• Bunch of carrots
• 2 lb. bag of potatoes

Enjoy and thanks for reading!

Okay, I'm a big behind! Here are the goods I received in my week 7 "box":

• Pint of blueberries
• Pint of cherry tomatoes
• 3 large tomatoes
• 4 greenpeppers
• Bunch of kale
• Head of cabbage
• 1 medium eggplant
• 2 cucumbers
• About 1 pound small potatoes

For dinner that night, I made use of the fresh herbs growing in my garden and made Garlic Chicken with Lemon and Rosemary and Herbed Quinoa adapted from the following recipes, consecutively [one and two].

 

Garlic Chicken with Lemon and Rosemary

(Yields 2 servings)

Ingredients:

• Two chicken breasts
• 4 garlic cloves, minced
• 2 Tbsp. fresh rosemary leaves, stripped from stems
• 1/2 lemon, zested and juiced
• 2 tsp. oregano
• 1/4 cup white wine
• Salt and pepper to taste

Directions:

1. Preheat over to 450°F
2.  In a 9x9 baking dish, toss chicken with olive oil, garlic, lemon zest, rosemary, oregano, salt and pepper. Arrange in a single layer in the baking dish.
3. Place chicken into the oven and cook for 20 minutes*
4. Add wine and lemon juice to pan. Turn off oven and return pan to oven for 5 minutes.

*My chicken wasn't very thick, so 20 minutes was plenty. Check your chicken and confirm it is cooked before proceeding to step 4. If your chicken isn't cooked, continue cooking it in the 450°F oven!

Here is what my chicken looked like before I placed it into the oven:

Herbed Quinoa

(Yields 2-3 servings)

Ingredients:

• 3/4 cup quinoa
• 1 1/2 cups water 
• 2 Tbsp. olive oil
• 2 Tbsp. fresh lemon juice (less than 1/2 lemon)
• 1/2 cup fresh basil, chopped
• 2 Tbsp. fresh parsley, chopped
• 2 tsp. fresh thyme, chopped
• 1 tsp. lemon zest (less than 1/2 lemon)
• Salt and pepper to taste

Directions:

1. Rinse quinoa in a fine-mesh strainer (Why?)
2. In a small pot, bring water to boil. Add quinoa, cover the pot, and reduce the heat and simmer for 15 minutes
3. Keeping quinoa covered, remove pot from heat and let stand for 5 minutes
4. Remove the lid and gently fluff quinoa with a fork, set aside 
5. In a small bowl, add lemon juice, olive oil, basil, parsley, thyme, lemon zest, salt and pepper. Whisk vigorously until mixture is emulsified
6. Pour dressing over warm quinoa

  
Here's how it turned out:


And here is the meal in its entirety (accompanied by a fresh tomato, cucumber and green pepper salad):



Enjoy and thanks for reading!

Since I returned from Israel, I have been craving the tomato and cucumber salad I ate nearly every day. I decided to make the salad a little heartier by adding quinoa.

Quinoa (pronounced keen-wah) has its history rooted in South America. While we often consume quinoa in a way similar to grains (i.e. oats, barley, etc.), quinoa is not a grain. Quinoa is actually from the same family as beets, spinach and Swiss chard. The portion of the plant that we are eating when we eat quinoa is the seed, although the stems and leaves are edible as well. And in comparison to grains, quinoa is a good source of protein and calcium, while having a low fat content!

Quinoa salad with tomato, cucumber and feta

(Yields 4 servings)

Ingredients:

• 1 cup water
• 1/2 cup quinoa
• 2 tsp. fresh lemon juice
• 2 tsp. olive oil
• 3 tsp. parsley, chopped
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, cubed
• 1/2 cup reduced-fat feta, crumbled
• Salt and pepper to taste

Directions:

1. Rinse quinoa in a fine-mesh strainer (Why? To remove quinoa's natural coating, saponin, which can make the quinoa taste slightly bitter)
2. In a small pot, bring water to boil. Add quinoa, cover the pot, and reduce the heat and simmer for 15 minutes
3. Keeping quinoa covered, remove pot from heat and let stand for 5 minutes
4. Remove the lid and gently fluff quinoa with a fork, set aside
5. In a small bowl, mix lemon juice, olive oil, salt and pepper. Whisk vigorously until mixture is emulsified
6. Combine cooled quinoa, parsley, tomatoes, cucumber in a medium bowl
7. Pour lemon mixture into bowl and add feta. Toss gently to combine

Enjoy and thanks for reading!