This is a beautiful, colorful salad. Rinse the quinoa carefully before you cook it to get rid of the saponin.
- red wine vinegar
- olive oil
- freshly ground pepper
- salt
- cucumber chopped
- quinoa
- Crumbled feta cheese
There are lots of variations for this recipe. The first time I made it, I took a fresh carrot and just cut it up into small dice.
The last time I made it, I cooked the couscous in vegetable broth to add a little flavor, then I nestled the grain salad onto a bed of baby spinach leaves, added a few coins of cucumber, extra peas (because I love peas) and microwaved wax beans and then added them, as well as some orange pepper dice.
It’s just a lovely canvas to add veggies to.
- raisins
- frozen or dried small peas
- frozen or dried finely diced carrots
- pine nuts
- Spices:
- salt
- dried garlic
- mild Indian curry
- turmeric
- olive oil or butter
- water
- coucous
- parsley
- buttermilk
- olive oil or cooking oil
- finely chopped shallots
- finely shredded lemon peel
- lemon juice
- freshly grated Parmesan cheese
- cornmeal
- fine dried bread crumbs
- snipped fresh parsely
- Coconut Milk 2 cups
- Diced Chicken 700g
- Basil leaves
- dried Asian noodle
- table salt
- tofu cubed
- peanut oil
- chile garlic sauce
- rice vinegar
- soy sauce
- minced fresh ginger
- chunky peanut butter
You can substitute pears and crumbled bleu cheese for the apples and craisins.
- finely chopped apples
- craisins
- red wine vinegar
- granulated sugar
- vegetable oil
- 1&1/2 t salt
- garlic powder
- - 1/3 t pepper
- - 1 T poppy seeds
I like this nonalcoholic: fizzy, refreshing, delicate ginger and lime flavor, pretty to look at, and not too sweet. It’s supposed to have 12 oz. Campari “or other amaro,” but bleargh to that.
- bottles ginger beer
- sparkling water
- unsalted butter
- water
- unsulphured blackstrap molasses
- tightly packed dark brown sugar
- all-purpose flour
- baking soda
- salt
- ground ginger
- ground cinnamon
- allspice
- ground cloves
- 2% milk
- packed tablespoon grated fresh ginger root
When these come out right, they are airy, tender, and wholesome. When they come out wrong (rising is a tricky business), they are still very enjoyable, especially with preserves. The dough is very sticky and hard to handle, so it requires a stint in the fridge. Makes 12 biscuits, 128 cal each
- baking powder
- sugar
- unbleached all-purpose flour
- whole wheat flour
- salt
- vegetable shortening
- soy or nut milk
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- corn starch
- apple cider vinegar
- brown sugar
- vegetable oil
- bricks tofu cubed
- vegetarian worcestershire sauce