Tuesday, October 18, 2011

Quinoa Salad with Sugar Snap Pea & Arugula Pesto

This salad fresh, delicious and gluten free!  This one's for you Ana, thanks for requesting it! xo

2 C Quinoa
3 C Chicken or Vegetable Stock
Bring to a boil, turn heat to low and cover for 15 minutes.  Let cool.


1 15 ounce can Black Beans, Drained
1 15 ounce can Corn, Drained, can also use 1 1/2 c fresh corn
1 15 ounce can Black Olives, Drained
1 Red Bell Pepper, chopped
1 Small Can Diced Green Chilies, Drained
2 C Cherry Tomatoes, Quartered

1 Bunch Scallions, Sliced thinly
1 C Cilantro, Roughly chopped
1 C Sugar Snap Pea & Arugula Pesto, more if desired


When quinoa is cool, place in a large bowl and add all ingredients except the pesto.  Toss to combine well.  Add pesto, taste for seasoning, add more pesto if needed.  Serve!




Sugar Snap Pea & Arugula Pesto

The sugar snap peas give this pesto a bright fresh flavor.  Use on pasta, on crostini with feta for an appetizer or as a dressing for a quinoa salad, like in the next  post. xo


2 C Sugar Snap Peas, chopped
1 6 oz Bag  Arugula
5 Cloves Garlic
1/2 C Olive Oil
Juice and Zest of 1 Lemon, more if you desire
1 t Salt
1 t Pepper
1 t Red Pepper Flakes

Place all ingredients in a food processor and process until smooth. Taste for salt and serve.  Can be stored in the refrigerator for up to a week.







Saturday, October 15, 2011

Roasted Seasonal Vegetables

I love roasting veggies! They are so fresh and tasty.  For this recipe I used Brussels sprouts and Zucchini but you can use what ever is available, like cauliflower and broccoli.  Enjoy! xo


2 lb Brussels Sprouts, Quartered and trimmed
1 lb Tomatoes, Quartered
1-2 Zucchini, Quartered & Sliced Thick
1 Red Onion, Sliced Thick cut into bite size pieces
4 Garlic Cloves, Crushed
1 t Red Pepper Flakes, or more if you like
1 t Salt
1 t Pepper
1/4 C Olive Oil

Preheat oven to 400 degrees.
Toss all ingredients in a large bowl.  Taste for seasoning.  Spread in a thin layer on a large parchment lined baking sheet.  Bake for 10 minutes or until veggies are crisp tender.  Garnish with lemon zest if desired.