Posts filed under Lunch. Show all blog posts.
This summer I’ve been turning my quinoa into salads. The nutty taste pairs well with almost any flavour and right now I’m enjoying it with cucumbers, dill, almonds and a touch of feta, although it’s delicious even without the cheese.
I love that quinoa allows me to serve a protein dense meal for dinner without firing up the grill, or turning on the stove, to cook some meat. The kids haven’t always loved it, but they’re adapting and as long as the add-ins are well liked, the meal is eaten.
Oh, and another interesting thing about quinoa is that it can be added to almost any baked good without changing the texture and flavour too much. So far I’ve tossed it into my pancake batter, cookies and even a cake, and the results were great. I started by adding half a cup to a standard recipe, and I’m up to a full one in the pancakes now.
This month on EatSavvy we featured a blueberry, corn and quinoa salad for toddlers, but honestly, I ate it for lunch several days in a row, allowing me to make use of some of my favourite seasonal produce. I also submitted this recipe for quinoa, blackberry and pistachio salad to the SavvyStories channel and it was a huge hit with our readers.
Here are a few other ‘salad’ combinations I like to make with quinoa:
If quinoa isn’t too your liking, feel free to make a grain salad with barley, faro or rice instead.
Is your family keen on quinoa? How are you serving it these days?
I’m staring down a packed fridge this week, wondering how we are possibly going to eat all the food that’s within. I’ve managed to purchase more produce that we can possibly eat, mostly because the summer harvest is early this year, and it just looks so inviting.
It’s really the box of zucchini that has me scratching my head as I ponder the possibilities for using up my supply over the next few days. I’ve done the requisite loaves (with chocolate chips!) and biscuits (with cheddar!), I’ve sautéed, grated and sliced and added it to many of my cooked meals, and until yesterday morning I was convinced that I had given my zucchini more personalities than it could handle—until I decided to make use of it raw.
Which is how the very best egg salad sandwich was born.
Hard-boiled eggs, a touch of creamy mayo and grainy mustard, fresh herbs, a grind of salt and fresh ground pepper, combined with raw zucchini, has yielded what can only be dubbed as the best sandwich ever. It seems impossible to believe, but give it a try and I think you’ll see that I’m right.
What’s even better is that the kids like it. They really do. They may think the ‘green stuff’ is chopped herbs, and who am I to correct them. While I’m not in the habit of filling their foods with hidden items, I’m not opposed to letting them believe it’s parsley that’s tucked in with the eggs if that’s truly what they think they’re seeing.
What are some of the interesting ways you’re using up your summer bounty this year?
Find the full printable recipe here: Egg Salad with Zucchini