Quinoa salad

I made this for dinner tonight as a side and loved it. I thought the flavors were perfect together. (though I did omit the tomatoes since they are not in the garden yet.) Tyler - not so much. His only comment was "how many times do I have to tell you I don't like quinoa?" I think anyone who enjoys quinoa will like this simple recipe - plus everything in is it stuff you probably always have on hand.


Warm Quinoa & Broccoli Salad with Carrot-Ginger Dressing


A dash of soy sauce and Asian sesame oil gives this easy to put together salad its unique flavor.
SERVINGS
6
COOK TIME 
20
TOTAL TIME 
32
INGREDIENTS
1 1/2 cups quinoa
3 1/4 cups plus 3 tablespoons water
Salt
1 bag (10 ounces) broccoli florets
2 medium tomatoes, chopped
2/3 cup chopped carrot (about 1 large)
3 tablespoons finely chopped peeled fresh ginger
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
PREPARATION
1. In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
2. Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on high 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.
3. In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water and 1/4 teaspoon salt; blend until pureed. Add to quinoa, broccoli and tomatoes and toss to combine. Serve salad warm or at room temperature.


Read more: http://www.thedailygreen.com/healthy-eating/recipes/533?click=main_sr#ixzz0mGLNoBs8

Carrot Salad

Carrot salad

This is a revised version of the famous carrot salad from the 70's that was loaded with mayonnaise and sugar. It has a great blend of flavors, is light and both Lincoln and Tyler ate it. Must be a winner.

Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped flat-leaf Italian parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 bag (10 ounces) shredded carrots
• 1/2 cup dried cranberries
• 1 small red onion, chopped
• 1/2 cup slivered almonds, toasted

Directions

Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.

Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight.