a light side dish or lunch option that is a crowd pleaser and so versatile!
I hope this article finds you feeling safe, healthy and peaceful in the midst of an unexpected and anything but normal time here in North Caldwell. One of the gifts of being cooped up with my family these past few weeks, has been the ability to bring things down to a slower pace. This translates into learning to appreciate the simple things like board games, basement toys, quiet moments of reading and preparing easy, clean, cheap meals. And for my readers here, I’m sure you’re desperate for new ideas for either yourself or your family.
I often think of the simplicity of making batches of vegetable salads to feast on all week long. The recipe here is a simple one. You could totally change up the vegetables as well as the nuts here, but sometimes we just need to be given a basic recipe from which to work. This one is 15 minutes tops - start to finish - which includes the chopping. Often when unpacking groceries, I’ll immediately chop up the veg and cook a batch of quinoa and while sorting through the remaining bags my side dish or lunch meal is just about complete. I’m a multitasking woman and most of you who are reading this article probably fall into that same category, if not by choice then by demand.
During this time of homeschooling, working from home, maximizing groceries, minimizing shopping trips, I’m sure many of you have been forced to get friendly with those kitchen utensils that were neglected for so long.
My hope is to foster a passion in you for home cooking and an appre
ciation for simple, clean foods that nourish mind, body and soul. Hope you enjoy this one!
Quinoa Salad with Zucchini & Almonds
Serves 6 side dishes
· 1 cup of dried quinoa, white or red
· 1 red pepper, diced
· 1 green zucchini, diced
· ½ red onion diced finely
· ½ cup shaved almonds
· 1 handful chopped fresh curly parsley or 2 tsp. dried parsley
· 1 Tbs. olive oil
· ½ fresh lemon
· Sea salt and pepper to taste.
1. Make your quinoa according to package instructions (using water).
2. Heat olive oil in a skillet, add onions and peppers and cook for about 5 minutes until soft tossing consistently. Add your zucchini and cook for another 4-5 minutes.
3. Fold your soft veggies into the cooked quinoa add your squeeze of lemon, fresh or dried parsley and shaved almonds.
4. Enjoy as a side dish or fold into leafy greens for a light salad!