Foodieobsessed's Blog

Citrus Quinoa Salad

Well, the Hubbs and I are officially part of a CSA again. A CSA is where they drop off a box of delicious organic local vegetables at your house (at least now they do! No pick ups, yeah baby!) and you eat them all week. Generally it is challenging for us to eat everything (Hubbs not so thrilled about vegetables) but it is a great challenge and really forces us to eat more of the things we should be eating a lot of, y’know, unlike *cough* pizza.

This salad was inspired by one of my favorite lunch spots. They make it with red quinoa and you could certainly substitute. I bet it would be great with wild rice, couscous, or bulgar wheat as well if quinoa is not your favorite. Feel free to throw in whatever sounds great (or you have in your fridge) as far as vegetables go. Cucumber, peppers, cherry tomatoes, and onion is how it comes at the restaurant. I starred the vegetables from our CSA Box!

Citrus Quinoa Salad

1 cup dry quinoa

2 cups water

**2 Steamed Beets, cubed into bite size pieces (my sauce pan and rice cooker both have a steamer that sit above, I did the beets in that which made the quinoa red!)

**1 red pepper, cut into bite size pieces

**1 spring onion, cut into bite size pieces

**1 bunch basil, sliced into ribbons

1/4 cup slivered almonds

**Field Greens (to serve)

Vinagrette recipe:

1/4 cup orange juice or juice of one medium orange (fresh from an actual orange? Throw in the zest! I did!)

1 TBS dijon mustard

2 TBS balsamic vinegar

1/4 – 1/3 cup olive oil (however much you like)

Salt and pepper to taste

1. In a small sauce pan (or rice cooker) combine water and quinoa. Bring to a boil and simmer for 10-15 minutes until water is absorbed. Turn off flame and let set 5 minutes with lid on. Fluff and let cool with lid off while you do your chopping.

2. In a big bowl combined all ingrediants listed, except field greens.

3. Pour vinagrette over (I would pour half, taste the salad, and then continue to add it until it is your taste of dressing! Everyone is different). Check for seasoning!

3. Spoon over field greens and serve!



Brown Butter Balsamic Asparagus

We served this with Brown Sugar Meatloaf which was really tasty. This would be a great side for Thanksgiving and turn any asparagus hater into a lover!

Brown Butter Balsamic Asparagus

1 bunch asparagus (about 1.5 pounds), steamed 5 minutes and cut into 1 inch pieces

2 tbs butter

1 tbs balsamic vinegar

1/2 tsp salt

1/2 tsp black pepper

1. Place butter in medium saute pan. Let cook for 5-10 minutes on medium low until it turns golden brown.

2. Add balsamic vinegar and let cook for 30-60 seconds (it depends on how hot your pan is) until it forms a sauce.

3. Salt and pepper asparagus. Add to brown butter mixture until warm and ready to be served.