Grilled Summer Vegetable Quinoa Salad

Summer is around the corner, and I need more reasons to use my grill pan. Grain salads are a staple in my diet in the summer months, so this fit the bill.

Ingredients

1 medium red onion, cut into 1/2 inch slices
1 small eggplant, unpeeled cut into 1 inch cubes
1 medium bell pepper, seeding and cut into 1 inch squares
1 medium zucchini, cut into half lengthwise, and across into 1/2 inch half moons
1/4 cup of olive oil
Kosher salt and pepper
2 cups of quinoa, cooked according to package
1 tbs of red wine vinegar
1 tbs of lemon juice
1 garlic clove, minced
1 tsp of red pepper flakes
1/4 cup of cilantro

Directions

In a large bow, toss together onion, eggplant, pepper, zucchini and olive oil.
Heat girl ban over medium heat. Cook vegetables one layer at a time, getting each piece slightly charred.
Combine cooked veggies and quinoa in a large bowl.
In a small bowl, mix 2 tbs of olive oil, vinegar, juice, garlic, and red pepper flakes.
Toss dressing in salad.

Changes I Made!
I nixed the cilantro in the dress, and added lime juice to the dressing.

This recipe comes from Cast Iron Nation.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

Baked Potato Soup

Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients 2 medium potatoes, bakes and cooled 1 can of chicken broth 2 tbs of sour cream 1/8 tsp of pepper 1/4 cup of shredded cheddar cheese Directions Peel potatoes and cut into 1/2 inch cubes. Place 1/2 of the potato in a blender and with chicken broth. Pour mix into sauce pan and add remaining potato, sour cream and pepper. Cook over low heat until heated through. Garnish with shredded cheddar cheese, and whatever else you want. Changes I made! I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home.

Stuffed portobello

This is a dish I always heard about, but have never actually had, until I made it myself for this blog. I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree. Overall, very good and hearty vegetarian dish. Ingredients 1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained 2 tbs of olive oil, divided 1 tbs of water 1 tsp dried rosemary 1 garlic clove, crushed 1/4 tsp of salt 1/4 tsp pepper 4 large portobello mushrooms, stems removed 1 medium sweet red pepper, finely chopped 1 medium red onion, finely chopped 1 medium zucchini, finely chopped. 1/2 cup of shredded pepper jack cheese Directions In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and...

By the Cookbooks

Search This Blog