A Clensing Meal
By Our Heirloom Life on April 28, 2012
Last weekend I went to Alabama for a friend's wedding. As a southern girl, I love me some good home-cooking and barbecue. Unfortunately, we were only in Tuscaloosa for two days and I had one day to eat the local cuisine. SO, on Friday I had ribs and sausage for lunch with banana pudding for dessert, then at the rehearsal dinner had fried pickles and artichoke dip for an appetizer, then fried catfish, hushpuppies and squash casserole for dinner with bread pudding for dessert. Oh man... When you read that, please dont judge me as a glutton. Well, ok, maybe I am just a little gluttonous when it comes to food I rarely get to eat. Typically I eat extremely healthy, and here in Washington good barbecue is hard to come by. So, when I got home on Sunday I was craving veggies and something tasty, but also quite healthy. I decided to make a quinoa salad I created last summer when my garden was in full bloom. The beauty of this dish is it's quite versatile. Use any veggies you have, cooked or raw, any meat you like or none at all, and any herbs you have on hand.
Summer Quinoa Salad
1 cup quinoa
3 cups chicken broth
1 can diced tomatoes, or 1 lb fresh tomatoes, diced
1 medium zucchini or yellow squash, diced
2 garlic cloves, minced
sliced steak, chicken, or fish optional
2 garlic cloves, chopped roughly
1 cup unpacked basil (or any fresh herb you have)
1 tbsp fresh mint, washed
1 tbsp fresh oregano, washed
3 tbsp olive oil
3 tbsp red wine vinegar
1. Put chicken broth and quinoa in stock pot. Bring to boil. Cover, reduce to simmer, and cook 15 minutes. Remove lid, and continue simmering until liquid is gone, about 5 more minutes.
2. Put all salad dressing ingredients in blender or food processor, and puree until smooth.
3. In large bowl, place cooked quinoa, tomatoes, zucchini, garlic, and meat, if using. Add dressing, and mix well. Place over salad greens.
Enjoy with a slice of homemade bread.
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