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Mandarin Quinoa Salad

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Mandarin Quinoa Salad

Can I offer you a shot?

of goodness….

Mandarin Quinoa Salad

Topped with more amazingness?

Mandarin Quinoa Salad

Can you say “tastes like Spring?” This isn’t your ordinary shot of liquor. It’s a shot of Mandarin Quinoa Salad 

Mandarin Quinoa Salad This recipe was actually inspired by one of the dishes we demonstrated this week in Cooking Matters! I made a few tweaks and healthified it a bit more. SO GOOD. The roomies even liked it 

 roomies even liked it Before I share that recipe…LOOK WHAT CAME IN THE MAIL!!

Mandarin Quinoa Salad

Love Grown Foods sent me 4 different varieties of their newly released granola line. asdf;jasfdkljadfs!! You probably don’t know this, but I LOVE GRANOLA! I don’t buy it very often because I will eat the entire bag in one sitting. Control yourself Lee…. I am already pumped for tomorrows breakfast. Which should I try first: Sweet Cranberry Pecan, Apple Walnut Delight, Cocoa Goodness, or Raisin Almond Crunch?

Remember yesterday when I told you I purchased an obscure kind of pasta from the co-op? If you guessed it was made from Quinoa [which only one reader did! Hey Carmen :)], then you’re pretty much a genius!

Mandarin Quinoa Salad

Organic and Gluten Free! YAHOO! Take a look at the nutrition stats…

Mandarin Quinoa Salad

I was pleasantly surprised to find out the price of this pasta was $1.29! I had to get it…they had so many different varieties, but “stringy spaghetti,” as I called it as a child, is my favorite :)I also ended up picking up a giant bag of whole grain cereal made from a mixture of grains: Kamut, Spelt, and Quinoa. Again, I don’t buy cereal because I’ll EAT IT ALL! This guy was on sale and there is absolutely no sugar added…had to try! Plus, I’ve been craving cereal lately! Tastey tastey….my oh my, I can’t wait until tomorrow’s breakfast. I’m going to have to make a mash of oats, granola, and cereal.

Now on to the recipe…..

Mandarin Quinoa Salad

Ingredients

  • 2/3C uncooked quinoa (I used a mixture of red and white)
  • 1 1/3C water
  • 1/3 C dried cranberries
  • 1/3 C sunflower seeds
  • 12 oz. can of mandarin oranges
  • 2T honey
  • 2T EVOO
  • pinch of salt

Method

  1. In a medium sized sauce pan, bring quinoa and water to a rolling boil. Reduce heat and let simmer on low for 10-12 minutes or until all of the water has fully absorbed. Set aside
  2. Over a small bowl, drain the liquid from your mandarin oranges, keeping the liquid as you will use it as part of the dressing.
  3. Transfer your cooked quinoa into a large bowl and add in mandarin oranges, dried cranberries, and sunflower seeds.
  4. Gently toss the mixture together. Don’t mix it too much or be too aggressive because the mandarin oranges are fragile!
  5. To make your dressing: Use the the liquid from your mandarin oranges, as your base and add in 2T honey, 2T extra virgin olive oil, and a pinch of salt. Wisk together.
  6. Poor dressing over your quinoa mixture and give it another toss. Let your salad chill in the refrigerator for at least an hour before serving!
Mandarin Quinoa Salad
Mandarin Quinoa Salad

This could serve as a delicious breakfast or sweet side dish. Either way, watch out it is ADDICTINGLY SCRUMPTIOUS! Did I mention that the color of this salad is beautiful? Well it is!

One last thing…

Holy Mostacholi is right. 76 DEGREES! In APRIL! asdklfjas;ds!! The T-Storms don’t even bother me…I am about to get a taste of hea.ven.

Enjoy your weekend bloggies 

What is your favorite kind of pasta? Do you like macaroni, angel hair, fettuccine? 

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Green Roll

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Green Roll

Remember that delicious “green burrito” I blogged about last week? And my hot bar meal from Whole Foods? I have infused the two dishes together into an easy Green Roll to go!

Green Roll

Ingredients for Green Roll w/ hummus, turkey, and quinoa

  • 1 green cabbage leaf
  • 1T hummus
  • 3 small pieces of turkey
  • Edamame Quinoa: (1/4C cooked quinoa + 1/4C shelled edamame + 1/2T low sodium soy sauce + 1/2T balsamic vinegar)

Step 1: Evenly spread hummus onto your cabbage leaf.

Step 2: Then, spread the edamame quinoa mixture on top.

Green Roll

Step 3: Place three small pieces of turkey breast on top. Feel free to opt out on this step if you are vegan/vegetarian!

Green Roll

Step 4: Role your roll.

Green Roll

Step 5: Use toothpicks to secure it from opening.

Green Roll

Step 6: Slice

Green Roll

Step 6: Package

Easy Peezey Lemon Squeezy. Seriously, how cute are these? I am extremely proud of this attempt to recreate the green burrito I had last week. Also, they fit perfectly in my tupperware. I think I may have found a new staple lunch!

Okay time to start listening, I am currently sitting in lecture  tisk tisk. I know!

Have you ever recreated your favorite restaurant meal? If so, how did it turn out? 

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Nectarine Chicken Salad Salad

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Nectarine Chicken Salad Salad

Did you watch Oprah’s finale last night?? That lady is just a POWER WOMAN. Her final words about were breathtaking and you could tell she just lived and breathed her talk show.I was kind of disappointed no one won a car, or a school, or a humpback whale for that matter…

Okay, I know this video is making fun of Oprah, but BAHAHAHAHAAAAAA! She has a sense of humor, I betcha 10 bucks she thought this was high.larious. I love Dane Cook, so funny. He brings back so many memories of my senior year of high school.

Fun fact: Back in the 90’s my mom and dad ran The Shamrock Shuffle 10k with Oprah in Chicago. Well, at least that’s what my mom tells everyone In Oprah’s prime years, she had one rockin’ bod! After the finale –> this is what I had for dinner.

Nectarine Chicken Salad Salad

I prepared a Nectarine Chicken Salad earlier in the day after we found the most adorable mini nectarines at the grocery store.

Nectarine Chicken Salad Salad

Nectarine Chicken Salad Salad

  • 2C cooked chicken, cubed
  • 5 baby apricots, cubed
  • 1/2C dried cranberries
  • 1/4C slivered almonds
  • 4 green onions, chopped
  • 2T fresh cilantro
  • 3T nonfat plain green yogurt
  • 1T orange juice
  • 1T honey
  • 1/4t salt
  • 1/4t pepper

Method
This salad is extremely easy to make! All you need to do is chop everything into bite sized pieces and mix together. Whisk together the dressing (nonfat yogurt, honey, orange juice, salt and pepper) in a separate bowl before coating the salad.

Nectarine Chicken Salad Salad

The lighting just wasn’t on my side yesterday. I’m telling you, there is nothing fun about overcast skies and 49F degree weather. Really? REALLY?

Nectarine Chicken Salad Salad

You guys should check out my friend Molly’s bloggy- Heart of a Blonde. I will be featured as a guest blogger today as part of her Wellness Week series! WOO! My post talks all about the importance of breakfast.

One last thing. How adorbs is this awesome tote bag that my mom made? Seriously, the woman is a goddess with the sewing machine.

Have a fantastic day!

PS: HAPPY 50th birthday to The Faja and 22nd to Linley  Two of my favorite people share this special day.

What was your favorite Oprah episode?

What’s your favorite Dane Cook skit? 
Link me, I like a good laugh 

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Mandarin Orange and Brown Rice Salad

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Mandarin Orange and Brown Rice Salad

Have you started cooking your grains in bulk yet? You should; It makes meal planning a breeze.

Mandarin Orange and Brown Rice Salad

The above brown rice salad was inspired by a recipe we teach through Cooking Matters program. It’s healthy and delicious. Plus, even if you’re not a “good cook,” no worries. This creation is as easy as it can be!

Ingredients for Mandarin Orange and Brown Rice Salad

  • 2C cooked brown rice
  • 1C mandarain oranges
  • Juice from mandarin oranges
  • -1C frozen peas
  • 1C dried cranberries
  • Dressing: 1T EVOO, 3T mandarain orange juice, 1T honey, 1/2t salt, 1/2t pepper

Method
Mix all ingredients together in a medium sized bowl. To make the dressing, whisk together olive oil, mandarin orange juice, honey, and spices. Then, poor over the brown rice mixture and refrigerate for at least an hour before serving, or until chilled. (you can serve it at room temperature, but I prefer cold.)

Mandarin Orange and Brown Rice Salad
Mandarin Orange and Brown Rice Salad
Mandarin Orange and Brown Rice Salad

10 Facts about Brown Rice sauce

  1. Only the outermost layer of the rice kernel, the hull, is removed to produce brown rice, where white rice is further processed, removing the bran and the germ layer (and most of the nutrients!)
  2. When brown rice is milled into white rice- 67% of vitamin D, 80% vitamin B, 90% of vitamin B6, 60% iron, and ALL dietary fiber and essential fatty acids are LOST. 
  3. Brown rice can stay good in the refrigerator for up to 7 days!
  4. Rice supplies as much of half of the daily calories for half of the world’s population; making it one of the most important foods in the world.
  5. Brown rice is an excellent source of Fiber and Selenium along with many other antioxidants. 
  6. Because brown rice is a whole grain, it has been known to help reduce the risk of Type 2 Diabetes, Childhood Asthma, High Cholesterol,  Cardiovascular Disease, Metabolic Syndrome and Heart Disease.
  7. 1 serving of brown rice is equivalent to 1 cup cooked or 1/2 cup uncooked.
  8. Rice is often categorized by size: short grain, medium grain, and long grain. Short grain has the highest starch content, making it the stickiest, where long grain remains separated when cooked because it is lighter.
  9. Rice is believed to have first been cultivated 6,000 years ago in China. Recently, archeologists discovered that rice could actually be as old as 9,000 years old.
  10. There are over 8,000 different varieties of rice, for example: Basmati, Sweet Rice, Jasmine, Bhutanese Red Rice, and Arborio.

Nutritional Profile

What is your favorite way to eat brown rice?

I love pairing brown rice with black beans or with a veggie stir fry.

Do you like leftovers? or does it gross you out?

In general, I am not a big leftover fan, but when it comes to left over grains it’s a different story!

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Fresh Caprese Quinoa Salad

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Fresh Caprese Quinoa Salad

Another day of summer down- another day spent with my favorite three kids! They honestly make my heart melt with the words that come out of their mouths! How could this picture not make you smile?

Last year, I made my family a picture book at the end of the summer documenting all of the fun stuff we did. I had my camera out all day and Charlie asked me if I was going to do the same thing this year. I said yes and he DEMANDED I take a picture of him and his stuffed animals. *so cute* This kid is seriously the epitome of awesome.

On a foodier note, I got to talking with Jackie this morning, their mom, about QUINOA! When I first started making quinoa, I could never get it quite right. I either cooked it too fast, leaving it hard and crunchy, or too slow- making it too mushy. I even burnt it a few times! *yikes* I took on the task of making my family a delicious quinoa salad. Good thing I’ve finally mastered quinoa making.

Is your mouth watering yet? Don’t lie to me…

Fresh Caprese Quinoa Salad ingredients

  • 1/2 cup quinoa, uncooked
  • 8 oz fresh mozerella
  • 1 carton grape tomatoes, halved
  • fresh basil, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • salt & pepper
  1. Method:In a medium sized pan, bring 1C water and ½C quinoa to a rolling boil. Reduce heat and simmer on LOW until all of the water is absorbed. This should take anywhere between 10 and 15 minutes. *Cooking your quinoa on low is extremely important. If you let it simmer on a hotter flame, the water will absorb too quickly and the quinoa will turn out hard!
  2. Cool the cooked quinoa in the refrigerator for at least an hour before preparing the salad.
  3. To prepare the salad, slice grape tomatoes in half [hot dog way] and cut the block of fresh mozzarella into bite size pieces. Mix together. Then, add the chopped basil and cooked quinoa and give the salad a toss. Next, drizzle on the olive oil, and balsamic vinegar, and season with a little salt/pepper (to taste). Give your salad a final toss and serve cool or at room temperature.

I do have to say that the lighting was PERFECT for these photos. Maybe I’m just a perfect photographer? *BAHAHA* jk. But really, I think I can taste the fresh basil and mozzarella cheese through these pictures! Look who I caught in action helping me with the dishes…

didn’t even ask him to help! Charlie is one of those goofy kids who makes crazy sound affects. If only I knew how to spell the noise he was making to imitate the water flow. *fshhhhhhhh*

On a side note- I’m finally exploring different settings on my camera. I haven’t been able to grasp the whole lighting/exposure/white balance thang.

Crazy what blurring and sharpening the background can do to the foreground of a photo! Anyways- I’m pondering going to bed at 8PM tonight. I am pooped. Until tomorrow blogistas!

Today’s Top Quotes

-“Stop being a himmacrip!”translation = Stop being a hypocrite! 

–“And I told him, you gotta keep your eye on prize.”

-What is your favorite fresh herb?

-What is your favorite whole grain?

-Don’t forget: I’m going to Boulder on Friday, so if you have any foodie/adventure recommendations. Let me know

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Rosemary Balsamic Green Bean Salad

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Rosemary Balsamic Green Bean Salad

Never again will I ever- willingly ride the bus from Minneapolis to Milwaukee. Anxiety level = THROUGH THE ROOF. I’m already a stage 5

clinger

back seat driver and the “oh shit handle” is my best friend. Me + smelly, crowded bus = a hot sweaty mess.I will however, continue to use public transportation for shorter distances because its just convenient and more sustainable!

Anyways- now that my treacherous trip is over I wanted to share my a delicious, healthy recipe with you! Since I’ve started going to the Farmer’s Market on a regular basis, I can finally afford to buy a variety of vegetables because the prices are so low. More types of veggies means a larger quantity of veggies. Now… I am a little bit of a produce police. (because I no long use the word hate) I dislike it when people waste good produce, whether it be an overly ripe banana or rotten spinach. Wasting food = no bueno.

With that being said, I need to make sure I’m not wasting any of my good food. Solution? Whip up a biggggg ol’ batch of Rosemary Balsamic Green Bean Salad.   

Rosemary Balsamic Green Bean Salad

I’ve found that if I actually cook my veggies in bulk I 1) eat more veggies in general 2) don’t waste my veggies and 3) save a butt load of time.

Rosemary Balsamic Green Bean Salad

Ingredients
-1 lb. green beans
-1 sweet red onion, diced
-1 yellow pepper, diced
-handful of pine nuts
-2 cloves of garlic, minced
-1T EVOO
-salt & pepper
-1/2T rosemary
-1/4C aged balsamic vinegar
-2T low sodium soy sauce

Method
1. In a medium sized pot, boil your green beans for 10-15 minutes. Set aside.
2. In a large skillet, sauté your pepper and onion in minced garlic and EVOO. Season with salt and pepper. Next, Add in your softened green beans and cook for an additional 1-2 minutes. Add in your balsamic, soy sauce, and rosemary and let simmer.
3. Serve hot or COLD and top with pine nuts.

The aged balsamic gives it a sweet flavor mixed with a little bit of salty from the soy sauce. In my opinion, this salad is best cold. I’ve also been known to top it with 1 or 2T of hummus. YUM.

Rosemary Balsamic Green Bean Salad

When I make this dish, I can usually get 4 servings out of it. That’s 4 meals I don’t have to cook! Easy peezy lemon squeezy.

Rosemary Balsamic Green Bean Salad

Moving on to more DIY. Look what I made yesterday. A drying towel!

Sorry for the awkward lighting, I’m too lazy to retake photos!

Rosemary Balsamic Green Bean Salad

This is actually a lot easier to make than it looks! All you need is a dish/bathroom towel in what ever size you like and fabric!

Measure-Cut-Sew. I sewed my fabric down to a plain white bathroom towel (because they were cheaper than dish towels) and bam. Because this towel had a lot of give, it was difficult to get it perfect. It almost seemed a little bit warped- but I give myself an A for effort!

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