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I made this last weekend for a few friends. It’s simple, delicious, healthy, and edible for those who have various food allergies. I always intend to share more recipes on here, but I was particularly inspired to share this one by my wonderful trainer, Kyle Golden at Workit Training.
Grilled Quinoa Salad
- 1 bunch asparagus (I used the purple haze from WF Market)
- 2 large zuchinni, quartered lengthwise
- 1 large red bell pepper, quartered lengthwise
- 1 medium yellow onion, cut in half crosswise
- handful of yellow sunburst cherry tomatoes, cut in half
- 2 C. dry quinoa
- 4 C. vegetable broth
I used my double-burner Le Creuset cast iron griddle, but you could easily grill on your outdoor grill.
Brush vegetable, except tomatoes, with fresh lemon juice, salt, and pepper. Brush grill with olive oil. Grill vegetable, except tomatoes, for roughly 10 minutes or until tender, turning once. Cook quinoa in vegetable broth according to directions. I usually let it come to a rolling boil, cover, turn heat to low, and simmer for 15 minutes or until liquid has evaporated. Chop grilled vegetable into bite size pieces. Toss vegetables, tomatoes, and quinoa in a large bowl. Top with more fresh lemon juice, salt, pepper, and fresh herbs. Garnish with goat cheese if you like!
Part of my goal for even blogging in the first place is sharing the delicious veggie adventures that I have with my local box of organic goodies from Greenling. I use a lot of internet resources to adapt recipes from and figure out how to prepare some of what I receive. Here are just a few of the things I’ve tried lately.
Grilled Turnips
When in doubt: grill it. I will have to show you a picture of the beautiful, blue Weber I received as a birthday gift from my husband. Without a doubt, this is my favorite method of cooking. When I was faced with some aging turnips and carrots, and couldn’t find a recipe that wasn’t loaded with fat or drowned the flavor of the turnips with sauce or pulverization, I turned to trusty Blue. I dressed it all with some drizzled olive oil, salt, and pepper. The turnips cooked in the grill basket for 30 minutes, the chicken and carrots cooked for about 20 minutes and the whole thing came out delicious! I was surprised to not find much reference to grilled turnips when I was digging around online. I think more people should try this great method of cooking them!
Parsley: not just decoration
I also made a delicious Parsley Parmesan dressing which I found on Canela and Comino. I have been eating it on everything since then and the tiniest bit goes along way. It adds a refreshing kick, with just a slight zing of dijon mustard.
Everything except the chicken is from Greenling
Kale Chips
I keep forgetting to take a picture, but I wouldn’t be able to do justice to the flavor anyways. I have seen recipes for kale chips all over the internet, so I make them a bit differently each time. Essentially, I tear the leaves into large chunks, toss with olive oil and something a bit salty/spicy, and bake them on a cookie sheet at 350 degrees. Toss them around every 3 minutes until most of them are browning and/or slightly burning on the edges. These cook down quite a bit, so you can start with a heaping cookie sheet of fresh kale. The end result is a bit crispy, a bit chewy, a bit salty, and a bit of the natural buttery taste of kale. I have found various versions on Recipezaar, AllRecipes, and Epicurious.
