Tis the season to bring out the salads
We’re very much a barbecueing kind of family at this time of year. Love keeping the heat of the kitchen, so to speak.
And I love a good salad.
Not just a toss some lettuce, tomato and cucumber in a bowl type of salad. No, I like my salads with a twist. I like them to be tasty meals in themselves. I like them to be colourful and I like them to cover off a few healthy eating bases as well.
Last week, I posted on the JustB Facebook wall (do you like us over there? We have a lot of fun) that I was making my quinoa, antipasto and goat’s cheese salad for dinner as we had guests coming. And a few people asked for the recipe.
One of those guests was none other than Veggie Mama and she’s been on at me to give her this recipe for like … forever.
So, I have. And you can find it too over on her blog today. Tell her I said hi.
Veggie Mama obviously doesn’t eat meat with her serving of quinoa salad but we did – some super tasty Wagyu beef rissoles, topped with a little Dijon mustard. Yum.
Now, if you’re scratching your head and still back at the word quinoa, don’t worry. I hadn’t even heard of this super dooper grain until a weekend at a luxe health retreat almost four years ago. Now, we’d eat it at least once every week. And it’s available in your local supermarket (I used to have to hunt it down at health food stores).
Jules over at The Stone Soup has the low down on why quinoa has earned its superfood status but in a nutshell, it’s gluten free, low in carbohydrates and high in protein.
Yep, that adds up to one very satisfying meal ingredient.
Do you cook with quinoa? Have a recipe you’d love to share? Or do you have a salad that always gets two thumbs up when you serve it up at home?You’ll also find me blogging over here and on Twitter here.