Quinoa Salad with Cucumber

Inspiration:
A search for a new rice/pasta/other salad to take for lunch, and Martha Stewart's Living.


Ingredients:

• 2 cups water
• 1 cup quinoa, rinsed
• Coarse salt
• 1 small shallot, finely chopped
• 3 tablespoons champagne vinegar
• 1/2 teaspoon red-pepper flakes
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
• 3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

1. Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2. Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3. Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.


Liz's Rating: 7.5/10
Tim's Rating: 8/10

Pioneer Woman's Restaurant-Style Salsa

Inspiration:
I love restaurant-style salsa, so when I saw Pioneer Woman's recipe on my friend Sarah's blog, I had to make it immediately!


Ingredients:

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Instructions:

1. Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

2. Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Notes: I used one large jalapeño, including the ribs and seeds. I would describe the salsa as medium-hot. Tim loves spicy food, so I'll probably use two next time. This makes a lot, but we ate the entire batch within a week.

I make my own salsa in summer using fresh tomatoes, but I never had made it in winter. This recipe is so good! I think it may be my favorite salsa of all time.


Liz's Rating: 10/10
Tim's Rating: 9.5/10

Bok Choy Salad

Inspiration:
A desire to increase my vegetable intake during lunches and Martha Stewart's Living.


Ingredients:

• 4 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 3/4 teaspoon sugar
• 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
• 2 tablespoons chopped cashews

Instructions:

1. Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.

Notes:
I had a little extra bok choy, so I doubled the dressing amount and tripled the cashews :)

Updated Notes:
If you are going to store this for later, one batch of the dressing should be enough. This salad is so good!

Liz's Rating: 9/10

Asian Dumpling Soup with Shitakes and Edamame

Inspiration:
Have you ever returned from a vacation where you overindulged, and all you wanted to do was eat spinach and drink water for a week? Tim and I just had a fun-filled trip to the Caribbean, and we enjoyed all the food--perhaps a little too much. This soup was just the healthy, vegetable-packed recipe we were craving.
Recipe adapted from Real Simple


Ingredients:

• 64 ounces low-sodium vegetable or chicken broth
• 1 2-inch piece fresh ginger, peeled and thinly sliced
• 1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
• 2 medium carrots, halved lengthwise and sliced
• 4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
• 2 cups frozen shelled edamame
• 1 bunch watercress, thick stems removed (or spinach, see note; about 3 cups)
  
• 1 tablespoon low-sodium soy sauce
• kosher salt
• 4 scallions, sliced

Instructions:

1. In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
2. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
3. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.

Notes: I substituted 3 cups of spinach for the watercress as my food co-op didn't have watercress. I doubled the mushrooms as Tim loves them.
This is really easy to make as long as you don't mind chopping a few carrots/mushrooms/scallions.

See recipe for nutritional information.


Liz's Rating: 9.5/10
Tim's Rating: 9/10