Friday, June 7, 2013

Weekend Recipe: Summer Salad


Even though I mostly post about fashion and beauty things, I'm going to throw in a little random stuff every now and then.  Like this salad (and this previous recipe).  This came about as the result of last weekend.  My husband, brother, his fiance and I went to Woodland Hill Winery for a wine tasting.  When we arrived, we realized that they also had olive oil and balsamic vinegar tastings.  Well...I'm basically obsessed with olive oil/balsamic so I was pretty much in heaven.  We ended up buying 3 bottles of balsamic and 3 of olive oil.  They have a ton of different flavors and all of them make an awesome dressing for salad.

I've been known to get obsessive about a certain food on occasion.  Surprise surprise, this is my current obsession thanks to the olive oil/balsamic dressing.  It's incredibly simple and only takes about 20 minutes (almost all of that is cooking the quinoa).  


What you'll need:

Spring mix/kale/spinach or greens of choice
Raisins
Chopped walnuts
Goat cheese (or any crumbly cheese)
Quinoa
Any flavored balsamic/olive oil
*you can use any amount of each ingredient.  If you're using 1 C of quinoa, use 2 C of liquid (either broth or water). 





Put the quinoa in a plastic bag and poke some holes in it with a needle.  Fill the bag with water to rinse off the quinoa (you need to rinse quinoa before cooking so that it doesn't taste bitter).  Squeeze the water out of the bag and repeat.


Once the quinoa is rinsed, put it in a sauce pan.  You can use any broth or just plain water.  If you're making 1 C of quinoa, use 2 C of liquid.  I made about 2 C of quinoa here so I could have a lot of leftovers, so used 4 C of liquid (I did a mix of water and broth because I didn't have quite enough broth).


Put the burner on high and bring to a boil.  Then, place the cover on the pot and put the burner on low for 15 minutes.  


And this is how my dog looks when the stove top and/or oven is on...the oven is a very scary contraption guys.  It can make the smoke alarms go off!!!  (any other apartment people have that happen?  Our smoke detectors are crazy sensitive...which I suppose is probably for the best but when it makes Oskar shake and want to be held like a baby, it's kind of a pain).  


While you're waiting for the quinoa to cook, start putting your salad together on your plate.

After 15 minutes, the quinoa should look fluffy and have little spirals coming out of the quinoa (these are the germ according to the oh so wise internet).  Take off the burner and let sit for 5 minutes or so.


A shot of the lovely olive oil and balsamic.  Yummmmmmmm.  For this one, I used the Cranberry Pear Balsamic and the Basil EVOO.


Add all your toppings to your salad, drizzle on some olive oil and balsamic and you're done!  It's really easy and delicious.  I added a few slices of french bread because, well, why not?


Do you have any favorite summer recipes?

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