Once again, I missed the What I Ate Wednesday party with Peas & Crayons. But, you guys? I’m making up for it with not only one, but two recipes!
Even though I’m not sure what the definition of South-Western food is, this salad has become part of our regular meal rotation lately. I’m assuming corn, beans and avocado are staples in kitchens of the American Southwest, so that’s what I’m going to call this combination. Feel free to educate me, if you know more! I’d love to hear about it!
Southwest Quinoa Salad
- 1 cup quinoa
- 1 cup corn (thawed from frozen)
- 1 can kidney beans (drained well to remove excess sodium)
- 1 avocado, cubed
- 1 shallot, thinly sliced
- extra sharp cheddar, about 3/4 cup, cubed
- cilantro (to your liking – I just garnished the salad with a little cilantro on top)
- salt and pepper to taste, chili flakes if you feel like it
- lettuce for layering underneath (I used spinach)
- easy Maple-Mustard-Balsamic Vinaigrette (*recipe below*)
So, so easy:
- Cook quinoa according to instructions.
- Toss with the other ingredients.
- Scoop onto the bed of greens
- Drizzle with vinaigrette.
Of course, you can always throw in other veggies you have on hand, such as bell peppers, cucumbers, or tomatoes. That’s why I love these throw-together-in-a-jiffy salads. Be creative!
This Maple-Mustard-Balsamic Vinaigrette is one of my go-to salad dressings, as I usually have most ingredient on hand and it works really well with the above salad.
I usually eyeball it, because I make it quite frequently, but I’m guesstimating the measurements to be the following:
- 1 T grainy mustard
- 1 T pure maple syrup
- 1 T balsamic vinegar
- 3 T Extra virgin olive oil
Mix all ingredients together until smooth and creamy. I keep leftovers in one of our Wean Green
glass baby food cubes in the fridge for 3-5 days.
It works also really well with a spinach, pear and blue cheese salad, or simple mixed greens, cucumber and tomatoes.
Do you have any quick salad recipes to share? Your go-to dressing? I’d love to hear your favorites in the comments below!
Our vacation in Sweden and Germany was fantastic! However, it went by far too quickly and we’re already back in beautiful Vancouver to enjoy the rest of summer.
Obviously the fridge was empty, so on the firsts day back we hit up the farmer’s market and scored some great fruits (organic peaches and plums), bread, and peas. The peaches are sooooo juicy and delicious this time of year!
I also made a Whole Foods stop for organic meat and fresh wild salmon, which we had last night. Smothered in garlic, lemon, olive oil and this West Coast Spice Rub, which was sent to me in one of my very first foodie penpals packages from Lyndsay.
Salmon, together with some organic new nugget potatoes and a salad on the side = perfection!
Too bad I forgot to take a photo of the actual dish, once it was ready. To make up for the unfinished picture business, I thought I’d share a picture of the leftovers a.k.a. my son’s lunch today.
He’s a foodie.
Tonight’s dinner (chili) is simmering away on the stove and after that I’m gonna catch some zzz’s.
See ya later!
I know I mentioned this in my previous post, but I’m loving Summer!
I was by myself for dinner a few days ago and I really didn’t feel like cooking, so here’s what I came up with:
Dysfunction-ale bread from Whistler's Pure Bread bakery, topped with Gruyere cheese and sliced heirloom tomato
Mixed greens (still fresh from last weeks farmer’s market):
Mixed greens, peppers, heirloom cherry tomatoes and cucumber
Simple but easy!
What do you usually eat if you’re by yourself? Sandwiches for me!
Ok, I’m on my way out for a little walk to the playground and to check out a new neighbourhood cafe.
See you soon!