Caring Cradles recipe
The Dining Diva's Recipes for Caring Cradles 2014
Mediterranean Quinoa Salad
Serves 6
Quinoa:
1 Cup Quinoa
1 Tbsp Lemon-infused olive oil or plain olive oil
Zest Of 1 large lemon (reserve lemon for juice)
2 Cups Vegetable broth or water
tsp Kosher salt
1 Tbsp Minced fresh rosemary
Vinaigrette:
Juice Of 1 large lemon
1 Tbsp Whole grain Dijon mustard
1 Clove Garlic, minced
1 Tbsp Honey
Cup Extra-virgin olive oil
Salt and pepper to taste
Salad:
Medium Red bell pepper, diced
Medium English cucumber, halved lengthwise, sliced into -inch thick slices
4 Green onions, thinly sliced, tops included
Cup Halved, pitted Kalamata olives
12 Grape tomatoes, halved
2 Tbsp Finely minced Italian parsley and/or mint
1 Cups Finely shredded baby spinach leaves
Cup Crumbled feta cheese
To prepare the quinoa: Rinse and drain the quinoa in a fine mesh sieve. In a medium saucepan heat the oil over medium high heat. Add quinoa and lemon zest and stir briefly. Add the broth and salt; bring mixture to a boil. Reduce heat and simmer, covered, about 15 minutes until the liquid is absorbed. Stir in the rosemary and allow the mixture to cool to room temperature. Transfer cooled quinoa to a large bowl.
To prepare the vinaigrette: In a blender combine all of the dressing ingredients and blend on high for about 30 seconds until the dressing is emulsified. Taste and adjust seasonings.
To prepare the salad: Add the bell pepper, cucumber, onion, olives, tomatoes, and minced herbs to the cooled quinoa. Add the vinaigrette, mix, and then stir in the spinach. Chill. Serve on salad plates and top each serving with feta cheese and sliced almonds.
Asian Chicken Salad
Serves 4-5
Dressing:
Cup Orange juice concentrate
1 Tbsp Minced fresh ginger
Cup Chopped cilantro
1 tsp Toasted sesame oil (optional)
Cup Canola oil
1 Tbsp Red wine vinegar
1 Tbsp Dijon mustard
1 Tbsp Orange zest
1 tsp Sugar
tsp Salt
Ground pepper as desired
Salad:
3 Cups Diced cooked chicken
2 Stalks Celery, thinly sliced
1 Cup Sliced snow peas
2 Cups Shredded romaine lettuce, cabbage, or a combination
4 Green onions, thinly sliced, including tops
1 medium Red bell pepper, cut into thin strips
Cup Chopped nuts (optional)
11 oz can Mandarin oranges, drained
1 Large Avocado, peeled and diced
For the dressing, combine all ingredients in a food processor or blender and mix until smooth. Pour over salad ingredients as needed to coat. Toss lightly and mound on chilled salad plates. Garnish with additional chopped nuts and minced cilantro as desired.
