balsamic quinoa vegetable salad...

Quinoa...Yes?? No??

The first time I tried quinoa the answer was a resounding "NO!" I didn't like it. 

Everyone else did.

So I played around with it until I found recipes I liked. This, being one of my favorites. There is no specific recipe, mostly just assembly. Even better! No measuring!

By all means if you feel inspired to make your own balsamic dressing, please do so. I go that route occasionally but I'm pretty happy with a pre made version. Cater the veggies to your own liking. I just used what I had on hand. 

This is great served at room temperature and would be perfect for a Summer BBQ...if Summer ever comes.

Balsamic Vegetable Quinoa Salad 

cooked quinoa 

english cucumber; diced

yellow pepper; diced

red onion; diced

carrots; shredded or diced

chopped baby spinach

sugar snap peas; chopped 

salt & pepper; to taste 

balsamic vinaigrette 

Mix everything together and let sit at least 30 min. before serving.

delicious greek orzo...

1 cup uncooked orzo

1/2 cup diced cucumber; seeds removed

1/3 cup diced red onion

1/3 cup fresh minced parsley

3 Tbsp freshly squeezed lemon juice

1 Tbsp olive oil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp pepper

1 cup diced tomato (optional)

1/2 cup crumbled feta cheese

1/4 cup chopped, pitted Kalamata (or black) olives

Cook orzo according to package. Drain. Combine orzo, cucumber and onion in a large bowl; toss well. In a separate bowl combine parsley, lemon juice, oregano, olive oil, salt and pepper. Stir well with a whisk until incorporated. Pour over orzo and add remaining ingredients. Toss gently to coat. Serve with grilled pita bread (brush with olive oil, sprinkle on a little kosher salt and warm through on grill.)

This salad is the perfect Summer time dish. Served as the main course (with a little grilled chicken added), as a delicious side dish, or light lunch...happiness! If you haven't given orzo a shot before now, this is the perfect recipe.

taco chicken...

1 lb. chicken breasts or thighs (I used tenders)

juice of 2 limes

splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. Kosher salt

1/2 tsp. black pepper

Combine all ingredients in a large ziploc bag & smoosh (a technical term!) around to coat chicken. Marinate for at least 4 hours, no longer than 8. Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.)

This was fabulous. Fabulous, I say. Fabulous. Think I enjoyed it? I did. We all did. I rarely come across a chicken recipe that I love, and then I just get sick of chicken. This will probably become a weekly meal around here. The options are endless. You could make a taco salad, quesadillas, add it to a tortilla soup, make it into a southwest chicken salad, or eat it just as it is. The recipe is from here. I altered it a little (because I didn't read the recipe all the way through before diving in..oops!)

I paired the chicken with this yummy jicama and black bean salad from Lindsay at Cafe Johnsonia...

1 small jicama, peeled and cut into 1/4" dice

1 (15 oz.) can black beans, drained and rinsed well

1 red bell pepper, cut into 1/4" dice

1 cup yellow corn

4-5 green onions, sliced, white and tender green parts only (I used a small red onion instead)

Juice of 1 lime

1-2 tsp. grape seed or other flavorless oil (like canola)

coarse salt and black pepper, to taste

pinch of chili powder

1 Tbsp. chopped fresh cilantro (I used parsley)

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.Makes 4-6 servings as a side dish.

LOVED it! I will be making this a lot this Summer!

craisin & sugared pecan salad...

1 large head romaine lettuce; rinsed & chopped

1 cup chopped celery

1 cup craisins (I like the cherry flavored)

1 cup grated monterey jack cheese

6 oz whole pecans

1/3 cup sugar

In a med skillet heat pecans & sugar over medium heat, stirring to coat, until sugar has melted & adhered to pecans. Remove from heat, cool, chop. Combine all ingredients & toss.

Dressing:

1/4 cup sugar

scant 1/2 cup apple cider vinegar (measure out 1/2 cup & take out 1-2 Tbsp)

1 Tbsp poppy seeds

1 Tbsp mustard

1 tsp salt

1/4 - 1/2 of a small red onion; diced (depending on how spicy you want it)

1 cup canola oil

Put everything except oil in the blender & pulse to combine & chop onion. Add oil and blend until well mixed & thick.

Pour over salad right before serving.

I got this recipe several years ago from my mother in law & it quickly became a favorite. It is soooo tasty. I could eat the craisins & sugared pecans by themselves, but add them to the rest of the ingredients & it makes one heavenly salad!!