Summer is not over yet folks! It kind of feels like fall is creeping in, especially this last weekend when we went camping and the temperature dropped into the low 40s. I was not prepared for those kind of temperatures which required me to stay by the fire all night long. What I love most about this time of year is all of the fresh veggies, herbs and produce at the farmers markets, they are bursting at the seams!
I was looking for a delicious gluten free side for the Deer Valley concerts on Wednesday nights and I stumbled across this recipe from Eating Bird Food. It sounded so fresh, healthy and easy I couldn’t help but try it! Next time I make it I would suggest adding Kalamata olives because I feel like they always make Greek salads tasty! Hope you enjoy!
Greek Quinoa Salad (Serves 6-8)
- 1 1/2 cups dry quinoa or 1 box orzo (cooked to package directions
- 2 cups roughly chopped baby spinach
- 1 cup grape or cherry tomatoes, quartered
- 1 cup diced cucumber
- 3/4 cup pitted katamala olives, halved
- ½ cup feta cheese, crumbled
- ¼ cup finely chopped red onion
- ¼ cup chopped fresh basil
- 1 Tablespoon chopped fresh parsley
- 2 Tablespoons red wine vinegar
- ¼ cup lemon juice
- ⅓ cup olive oil
- 2 teaspoons maple syrup
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ cup toasted almond slices or pine nuts
- Cook quinoa in water, according to package directions. Let cool.
- In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
- In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
- Pour the dressing over quinoa salad and toss to combine. Top with almond slices.
- Serve immediately or let the salad chill in the fridge a couple hours before serving.
Where did the week go?! It’s Friday, It’s August and I feel like my summer has been in a vacuum! There have been so many fun things going on this summer including getting married, going to other friends weddings, concerts, camping, cooking… time flies when your enjoying life! Each time I go to the farmers market the produce gets a little more plump, ripe and delicious for new recipes! Yesterday was scorching hot and the last thing I wanted was a warm lunch. This quinoa salad is a perfect cold side for lunch, dinner or afternoon snack! The sweetness of the cranberries and corn balance the tartness of the feta and kale for the perfect mix of summer flavors. Enjoy the weekend!
Quinoa, Kale & Corn Salad with Cranberries & Feta by Ski Boots in the Kitchen (Serves 4 to 6)
- 2 cups cooked quinoa
- 4 cups chopped kale
- 2 ears of corn, kernels cut off
- 1/2 a small red onion, chopped
- 1/3 cup toasted almond slivers
- 1/2 cup dried cranberries
- 1/2 cup crumbed feta cheese
- 1/4 cup good olive oil (plus extra for sauteing)
- 1 lime, juiced
- Freshly cracked salt and pepper to taste
- In a medium saute pan, drizzle olive oil to coat the bottom (two turns around the pan)
- Saute red onion and corn until the onion is translucent and tender. Add kale. cook until kale begins to wilt and turns bright green- about 5 to 7 minutes. Remove from heat, set aside and allow it to cool.
- In a large bowl, add cooked quinoa, kale, corn and onion saute, toasted almonds, and cranberries. Drizzle 1/4 cup of olive oil and juice of 1 lime over the ingredients and mix thoroughly.
- Add Feta cheese and season to taste with salt and pepper. Toss once more and refrigerate for 1 hour or serve immediately. Enjoy!
(This is the color of the finished kale, corn and onion saute)
Happy June! Now that Memorial Day has past we have officially entered BBQ season and I am legally allowed to wear white pants again! It also means… wedding season! If you’re looking for something on the lighter side to enjoy at your next barbecue or dinner – this recipe is for you! The salty/sweet combination with refreshing mint and lime makes for the perfect side dish and the presentation on the skewers makes it look like you spent a lot of time preparing it… so don’t be surprised when people start calling you “Martha.” You could toss these ingredients together in a bowl if you don’t have wooden skewers but its nice being able to pick one up without needing a plate! These are so light and refreshing on a hot day- they’ll be the first to go at your next beach picnic or party!
What you’ll need:
- Half a watermelon, rind removed and cut into 1″ cubes
- 1 block of Feta cheese cut into 1/4″ slices/cubes large enough that they won’t crumble when skewering them
- Juice of 1 lime
- Fresh mint, cut into chiffonade (thin strips- I use a pair of scissors to do this or follow this “how to” guide)
- Salt and Pepper to taste
- Extra Virgin Olive Oil
What to do:
- Place one cube of watermelon and one slice of feta on the skewer. You can get about 4 of each on depending on the size of your skewers.
- Drizzle the lime juice over all the skewers.
- Season lightly with salt and fresh cracked pepper (about 1- 1 1/2 teaspoons of each)
- Drizzle Olive Oil (2-3 tablespoons) over the skewers and finish by sprinkling fresh mint pieces over the top.
- Serve and Enjoy! If you’d prefer to serve this salad in a bowl you can used crumbed feta instead of block feta. Toss watermelon, lime, olive oil, mint, salt and pepper together in a bowl, sprinkle with feta cheese and serve. If making ahead of time leave feta off until you are ready to serve or it will get soggy sitting in the bowl.