Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. 
Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading
Tag Archives: leek
Cranberry and Cilantro Quinoa Salad
3 MayChickpea Vegetable Pancakes with Yogurt and Urfa ~*Recipe ReDux*~
22 Apr
This month’s Recipe ReDux theme is ‘Spring Cleaning:’
“Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.”
Some hidden ‘treasures’ that I found in my kitchen include: pine nuts, canned pineapple, chocolate balsamic vinegar, amarena cherries, anchovies and anchovy paste, and capers. If anyone has suggestions for what to do with some of these ingredients please let me know in the comments. These ingredients have been patiently waiting to be used for a long time now.
Ultimately, I decided to focus my attention on the chickpea flour that has been hanging out in my pantry. Continue reading
Figsinmybelly 