Quinoa is an ancient grain that is making a huge comeback! It has a nutty flavor and is full of protein! Just make sure that you rinse it 5-6 times in a bowl of water before you cook it, as it has a naturally occurring coating that repels bugs and makes it a bit bitter.

1 cup quinoa
1 cup water

1 small heirloom or roma tomato
1 small zucchini – sliced
1/3 cup broccoli florets
1/3 cup sliced cucumber
1/8 cup sliced hot Asian radish
1/4 cup diced green onion
1/2 cup chopped fresh herbs*
~ mexican oregano, chives, rosemary, basil, sage, savory…

1/8 tsp. crushed red pepper
1/2 cup olive oil
1/3 cup balsamic vinegar (white or dark)

1/4 cup crumbled feta
1/4 cup crumbled goat cheese
3/4 cup leftover roasted chicken – cut up

Rinse the quinoa 5-6 times, or until the water is clear. In a small pot with headroom, boil the quinoa as you would rice and allow to cool.

When the quinoa is cooled, add in the vegetables and herbs. Combine the oil, vinegar and crushed red pepper and pour over the quinoa and stir.

I generally make this the day before, so that the flavors have time to blend. If you are serving it the same day, add in the cheese and chicken, otherwise save them to add in about 30 minutes before serving. For a vegan salad, leave them out.

This is a great salad for hot weather, as the vinegar and veggies have a wonderfully cool flavor! It is great for picnics.

*to chop the herbs, roll them up like a cigar and slice across the roll.

Ingredients:

3 corn cobs
1 can black beans
1/4 cup finely diced red onion
1 cup chopped cabbage
1 cup cubed mango
1/2 cup zucchini wedges

3 Tbsp lime juice
1 Tbsp rice vinegar
2 Tbsp olive oil
dash garlic powder
dash salt
dash pepper

Combine veggies in a bowl. I cut the zucchini in quarters lengthwise and then sliced it to make wedges.

In a measuring cup, combine juice, vinegar, oil and spices. Whisk together and pour over the veggies. Toss lightly and serve!

2 packets dry Italian or Zesty Italian dressing mix
Water, Oil & Vinegar to make 1 packet of above dressing

1 box pasta – cooked (we use bow ties, shells or radiattori)

dry salami – about a 1″ long section

1/2 lb Cheddar cheese, cubed*

1/2 lb Monterey Jack cheese, cubed*

1 head broccoli, washed & divided into florets

1 red bell pepper, julienned

1 cup carrots, sliced

fresh ground black pepper, to taste (or a dash of white pepper)

Make 1 packet of Italian dressing according to package directions, then pour the contents of the other packet into it & mix well. This gives the dressing a little extra punch!

Combine all ingredients in a bowl & mix well. Chill for at least 1 hour before serving. Some alternate vegetables are listed below.

*If you are planning to have lots of leftovers, or not planning to eat it for a couple of days, leave the cheese on the side for people to add – it can get slimy if it sits too long in the fridge.

You can also add olives, pimentos, capers, onions, etc. Use the veggies your family prefers! We will often add more cheese, as we all really like cheese! Mozzarella works well too.