Sunday, March 31, 2013

Quinoa Fruit Salad with Honey Lime Dressing
Recipe from Two Peas and Their Pod

1 cup red quinoa
2 cups water
Pinch of salt

For the Honey Lime Dressing:
Juice of 1 large lime

3 tablespoons honey

2 tablespoons finely chopped mint

1 1/2 cups blueberries

1 1/2 cups sliced strawberries

1 1/2 cups chopped mango

Extra chopped mint, for garnish-optional

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature. 

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine blueberries, strawberries, and mango. Add quinoa, We used 1/3 the amount of quinoa cooked (you can adjust this amount to personal taste). Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Sunday, March 3, 2013

Beet and Potato Salad
Recipe from New York Times

Yesterday was 80 degrees––warm enough to make you long for summer...and ribs and potato salad and eating outdoors. That's just what we did. This amazing Beet Potato Salad uses yogurt instead of mayo. The Best-Ever Barbecued Ribs not only lived up to their name, but were ridiculously easy to make.