Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe

Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe

Serves about 2

For the quinoa
1/2 cup quinoa
1 cup water

For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries

For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper

Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.

While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.

Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.

Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.

Trail Mix Muffins (adapted from Family Fun Magazine, Oct '12)

Trail Mix Muffins (adapted from Family Fun Magazine, Oct '12)

Ingredients

• 1/4 cup cooked quinoa
• 2/3 cup whole wheat pastry flour (Terra Bella Farm, Auxvasse, MO)
• 2/3 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/2 cup dark brown sugar
• 1/3 cup natural peanut butter (the last of my Sappington Farmer's Market stash)
• 1/4 cup salted butter softened
• 2 eggs (from Happy Chickens, Warrenton, MO)
• 1 1/2 tsp. vanilla extract
• 2/3 cup milk
• 1/2 cup dried cranberries, or any dried berries
• 1/2 cup dark chocolate chips (Patric Chocolate, Columbia, MO)

Cooking Directions

1. Heat oven to 400 degrees.
2. In a medium bowl, whisk both flours, baking powder, cinnamon until well blended.
3. In a large bowl, beat brown sugar, peanut butter and butter with a hand mixer for about 5 minutes. Beat in eggs and vanilla until smooth then add quinoa.
4. Reduce mixer to low and slowly mix in milk.
5. Fold flour mixture into wet ingredients, then fold in berries and chocolate.
6. Fill prepared muffin tins with scoops of batter to 2/3 full.
7. Bake at 400 degrees for 20 minutes.

Jessica Kozol Quinoa Salad

Jessica Kozol Quinoa Salad

Off the top of my head it's quinoa (1 and a half cups?) cooked in vege broth (or chicken) and let it cool.

Then the veggies are tomatoes, cucumbers, canned artichoke hearts (optional but good), red onion, parsley, cilantro.

The dressing is a few tbls. olive oil,1/4 cup of apple cider vinegar, juice of a half lemon or so, a clove or two of garlic finely chopped. Top with feta at the very end just before serving.