Red Quinoa Salad with Cilantro Lime Dressing

In addition to making the grilled chicken kabobs for dinner the other  night, I also made a quinoa salad which I served in the shell of the pineapple. This was actually my first time using red quinoa as opposed to the regular white or yellow looking quinoa.

There are actually three types of quinoa: regular, red, and black. I was curious about the difference between the three and supposedly the red and  black varieties have "nuttier" flavor as opposed to the regular one.  According to some sources, it is best to use the red and black quinoa for things like a salad or any dish that you would want the grains to remain as  individual pieces. However in dishes where the quinoa is used as more of a stuffing medium, such as stuffed peppers or even patties made of quinoa, it is better to use regular quinoa as it clumps together more.

I have to admit I don't think I tasted any stronger flavor from the red quinoa but it definitely made for an interesting appearance to the salad. Maybe next time I will try the black quinoa and see whether I notice any different taste to it.

Red Quinoa Salad with Cilantro Lime Dressing

• 3 cups cooked quinoa
• 2 cups shelled edamame beans
• 2 cups corn kernels
• 1 cup baby tomatoes, quartered or halved
• 1 cup mini bocaccini, quartered
• ¼-½ bunch fresh cilantro (I used ½ cilantro, ½ Italian parsley combination)
• 2-3 cloves garlic
• 1 lime, juiced
• ½ tsp salt
• ¼ tsp pepper
• 2-3 tbsp olive oil
• Optional: 1-2 tbsp hot sauce

1. In a food processor, combine the cilantro, garlic cloves, lime juice, salt, pepper, olive oil, and hot sauce if using. Blend until smooth and the dressing comes together.
2. In a large bowl mix together the quinoa, edamame, corn, tomatoes, and bocaccini.
3. Pour the dressing over top and mix thoroughly. Cover and refrigerate for a few hours in order to chill the salad.

Asian Coleslaw

The other day my mother asked me to prepare some chicken for dinner, specifically in a way that my brother would find appealing. Last week, after coming back from Mexico she had requested I make something Mexican-inspired so I made shrimp tacos. Part of the reason why they taste so good is because of the cabbage slaw that goes along with them. My mom was a big fan and asked that I repeat the slaw in addition to whatever chicken dish I made.

I decided to go Asian this time and made a peanut chicken stir-fry with some mushrooms, bell peppers, and snow peas. As a side I made quinoa and also this Asian coleslaw. It was light and refreshing and didn't take long to put together. I have a new found love of all things sesame lately so I particularly enjoyed the dressing that included sesame oil.

Making dinner that day was even more fun because my cousin came over and helped me with it. Although she refused to touch the chicken she did help me by chopping the vegetables and following the recipe to make the peanut sauce. Afterward she reaped the benefits by staying over for dinner while we watched some television together.

Asian Coleslaw

• ½ head purple cabbage, thinly sliced
• ½ head green cabbage, thinly sliced
• ½ cup carrots, grated or thinly sliced
• 1 small cucumber, halved lengthwise, seeded, and thinly sliced
• 1 green onion, chopped
• Handful fresh cilantro, chopped
• 2-3 tbsp black and white sesame seeds
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp lemon juice
• Salt and Pepper

1. In a large bowl combine the cabbage, carrots, cucumber, green onion, and cilantro.
2. In a small bowl, whisk together the sesame oil, olive oil, soy sauce, rice vinegar, honey, ginger, and lemon juice. Allow the dressing to sit for a few minutes to come together.
3. Pour the dressing over the vegetables and mix well to ensure everything is evenly coated. Sprinkle the sesame seeds over top and season to taste with salt and pepper.

Strawberry Balsamic Salad

After returning from Whistler my family came over a couple of weeks ago to celebrate my birthday at home. Most of the food we made consisted of old time favorites but with my burning desire to always try something new I thought to make a different salad than usual. As spring is in the air I thought to take advantage of all the fresh fruit now appearing in grocery stores.

This salad was quite simple: it featured spinach, blueberries, goat cheese, roasted beets and candied pecans. It was tied together through a sweet but tangy strawberry balsamic vinaigrette. I think that there are a variety of ingredients that could be put in the salad but I decided to go for blueberries and beets because I really love them. Also candying the pecans gave them a great crunch and added the necessary amount of texture to the salad.

Note: I will post the recipe for the salad dressing and how to make candied pecans. The rest of the ingredients can be chosen based on what you have/what is in season.

Strawberry Balsamic Vinaigrette
Note: This is more than enough dressing for one large salad. I drizzled some on the salad and served the rest on the side for those who wanted extra.

• 1 lb fresh strawberries
• 1 tsp sugar
• 1-2 tsp water
• Pinch of salt
• 2 tbsp olive oil
• 1-2 tbsp balsamic vinegar
• Optional: 1 tbsp poppy seeds

1. Remove the stems from the strawberries and cut in half.
2. In a small pot, combine the strawberries, sugar, salt, and water. Heat over medium heat until the strawberries begin to soften and release their juices.
3. Blend the strawberries until they are smooth and then strain the mixture through a fine mesh sieve to separate the seeds.
4. Allow the strawberry puree to cool then whisk together with the olive oil, balsamic vinegar, and poppy seeds. Add some extra salt and pepper to taste.

Candied Pecans

• 2 cups pecan halves
• 4 tbsp brown sugar
• 4 tbsp (¼ cup) unsalted butter, cut into pieces

1. In a large pan, roast the pecans for about two minutes, until they start to soften and become fragrant.
2. Add the butter pieces and stir so all the nuts are well coated.
3. Add the brown sugar and keep stirring so that the nuts do not burn. Continue lightly frying for about 3-5 minutes, until all of the butter has melted and the sugar has caramelized.
4. Pour out the nuts on a parchment paper-lined plate and allow them to cool for 10 minutes so that the sugar can set.

Roasted Butternut Squash Salad

A few nights ago my grandmother came over for dinner and my mom and I prepared baked chicken parmesan and cheese börek. In addition, I also made an almost-salad by roasting some butternut squash and plating it over a bed of lightly mixed leaves with balsamic vinegar. The dish was extremely simple but so tasty. I was a little concerned that the butternut squash might be too sweet but the acidity of the balsamic vinegar helped to balance the flavor. I also took the leftovers with me to work the next day for lunch and it still tasted just as good, though the leaves were a little wilted.

During dinner my grandmother also inquired about how to properly prepare quinoa as she had recently bought some at Costco. She explained that after coming home from a previous dinner at our house, my grandfather commented on how much he enjoyed my roasted beet quinoa salad. I gave her the recipe and directions, with some helpful explanations from my mom, and she said she would try to make it. Halfway through dinner my brother came home and spent the rest of the evening entertaining us with his less-than-perfect but hilarious Russian skills.

Roasted Butternut Squash

• 2 lbs (about 6 cups) butternut squash, cut into cubes
• 2 tbsp coconut oil, melted
• 1 sprig rosemary, finely chopped
• Handful basil leaves, finely chopped
• Salad leaves (spinach, arugula, kale, etc)
• Sunflower seeds
• Balsamic vinegar
• Olive oil
• Salt and pepper

1. In a large bowl toss the cubed butternut squash with the coconut oil, chopped rosemary and basil, some olive oil, and salt and pepper. Make sure all of the butternut squash is well coated with the oils and seasonings.
2. Lay the pieces in a single layer on a baking tray covered with parchment paper. Bake at 400 degrees for about 30 minutes or until the pieces are fork tender. Stir the squash every 10 minutes to ensure even baking.
3. While the squash is baking, toast some sunflower seeds for about five minutes over medium heat or until they just start to color and sizzle. Remove from the heat and set aside.
4. Toss the salad leaves with some olive oil, balsamic vinegar, salt and pepper. Mix well to ensure all the leaves are dressed.
5. Once the butternut squash is ready, remove from the oven and allow to cool for five minutes before plating the pieces over the salad leaves. Sprinkle with the toasted sunflower seeds over top.

Watermelon Feta and Olive Salad

I can't believe it has been a month since I last posted any recipes! Truly this past month has been fairly crazy and the next few weeks aren't going to be any easier with many birthdays coming up. Despite the numerous celebrations, most of the parties are being catered and therefore do not require my cooking/baking efforts. As a result I won't have my usual slew of occasions to try new cake recipes but I'm sure I will make other things to satisfy my recipe cravings.

This salad came together more out of curiosity than anything else as I have often watched shows on Food Network featuring the combination of watermelon and feta cheese. Also my brother recently mentioned that he read somewhere that sprinkling a little bit of salt on watermelon actually makes it sweeter. I thought that a nice summertime salad combining sweet watermelon and salty feta cheese would be just right for lunch. Since I like olives I decided to throw some in as well and dressed the salad with some fresh squeezed lime juice, a little salt, and olive oil. Overall it was simple and fresh and surprisingly not too sweet.

Watermelon Feta and Olive Salad

• 2 limes, juiced
• ¼ red onion, thinly sliced
• ¼ large watermelon, cut into chunks
• ½ can pitted black olives, sliced
• ¼ bunch fresh Italian flat leaf parsley
• 150 grams feta cheese
• Olive oil
• Salt

1. Combine the lime juice and sliced red onion in a small bowl and set aside for 5-10 minutes to allow the juice to soak through the onion.
2. Roughly cut the watermelon into chunks and combine with the sliced olives and crumbled feta cheese.
3. Tear off the parsley leaves from the stalks and add to the salad along with the sliced onion and lime juice.
4. Add a drizzle of olive oil and sprinkle with a little salt (not too much as the olives and feta cheese are already salty). Gently mix so that all of the ingredients are incorporated.

Cauliflower "Cous Cous" with Crispy Kale Chips

As my parents are currently on vacation I have become the acting head of the household and am responsible for making sure everything is okay while they are gone. Mostly that means feeding myself and my brothers as well as keeping the house neat and tidy, with the occasional bits of laundry in between.

Normally I would love the fact that I get free reign of the kitchen for almost an entire month. However the difficulty for me is that with my parents away, I have to actively remember to scale down on how much food I cook as 40% of our family is currently not present. Also, it restricts the amount of new recipes I can try because generally I like to have a lot of opinions from my family members so that I can gauge how successful a particular dish is.

This cauliflower "cous cous" is a perfect example of the dilemma I face: I made it and enjoyed it but I am the only one that sampled it. My brother is not the biggest fan of cauliflower and my parents, though great cauliflower enthusiasts, can only offer me their reviews if I make it again once they return. However I decided that since it was easy to make and I liked how it tasted I should share it on the blog. What I liked most about it was the fact that it mimicked cous cous but was actually cauliflower chopped into fine pieces.

As for the kale chips...I have recently gotten "into" kale. I've taken some baby steps by incorporating it into some salads with lemon juice, pine nuts, and tomatoes. Since I had heard of people roasting kale to make crisp chips I decided to give it a go. My aunt, who makes kale chips frequently for my cousin, gave me simple instructions and off I went. In the end the kale turned out a little too crispy as I was busy making the cous cous and didn't take the pan out of the oven in time. Despite my poor execution the concept was good and I think I'll try it again soon, but this time I'll keep a closer eye on the oven.

Cauliflower "Cous Cous"

• 1 large head of cauliflower
• 1 large onion, chopped
• 2-3 cloves garlic, finely chopped
• ½ cup dried cranberries
• ¼ cup pine nuts, toasted
• 2 tsp ground cumin
• 1½ tsp paprika
• Optional: ¼-½ tsp red chili flakes
• ¼ bunch cilantro or parsley, roughly chopped
• Olive oil
• Salt and pepper

For the Kale Chips:

• 1 bunch kale
• 1 tsp garlic, minced 
• Olive oil
• Salt and pepper

1. Break the florets from the cauliflower and chop into smaller pieces. Transfer to a food processor and pulse several times until they are finely chopped and resemble cous cous. It may be easier to do so in two batches to ensure the florets can be evenly chopped.
2. Place the dried cranberries in a small bowl and cover with warm water to plump them up. Set aside for 10 minutes.
3. In a large pan heat the olive oil over medium heat and add the onions. Saute for 3-5 minutes, until translucent, then add the chopped garlic. Cook for another minute or until the garlic becomes fragrant.
4. Add the chopped cauliflower, cumin, paprika, and red chili flakes (if using) and mix well to incorporate. Season with salt and pepper and cook for another five minutes until the cauliflower softens.
5. Drain the cranberries and add to the pan along with the pine nuts. Gently mix in the cilantro or parsley and adjust with salt and pepper.
6. To make the kale chips: trim the ends off the kale and toss with the olive oil, garlic, salt and pepper. Lay the kale in an even layer on a large baking tray and roast at 400 degrees Fahrenheit for 10-20 minutes, depending on how crispy you want it. Halfway through flip the kale pieces over so that both sides crisp evenly.

Asian Quinoa Slaw

For a while now my grandmother has been hinting (and by hinting I mean actively asking) to be invited over for dinner so that she could try some of my cooking. Although she has sampled much of my baking, considering I always bring some to family get-togethers, most of my extended family doesn't get the opportunity to sample my actual cooking. They hear about my soups, lasagnas, enchiladas, etc. but never really get the chance to try it since those are things that I just make and feed my immediate family.

I decided this week to finally have my grandparents over for dinner as my parents are away in Australia. The dinner was meant to be low-key but of course I always like to take on a challenge and decided to make some new dishes in addition to what I had already planned.

My grandmother had told me that my grandfather really enjoyed my roasted beet and quinoa salad when I had brought it one time to a family birthday dinner. Since I was already preparing quinoa to make the salad I decided to double the amount and use the other half in this slaw. I had come across the recipe earlier in the week and it sounded appealing, especially because I love Asian flavors.

The truth of the matter is that I made the slaw more so for my brothers and me rather than my grandparents because I didn't think they would like the Asian twist. However I was completely taken aback when they raved about the slaw and both took seconds. My brothers both liked it as well and I will definitely repeat the dish when my parents come home.

Asian Quinoa Slaw
Note: For directions on cooking quinoa see post from roasted beet and quinoa salad

• 1½ cups cooked quinoa
• 4 cups (about ½ head) cabbage, finely shredded
• 1 cup shredded carrot
• 1 medium onion, chopped
• 2-3 cloves garlic, finely chopped
• 2 tbsp fresh ginger, finely chopped
• 2-3 tbsp soy sauce
• 2-3 tbsp Worcestershire sauce
• ¼ bunch fresh cilantro, chopped
• Sesame seeds (for sprinkling) 
• 1 tbsp sesame oil
• Olive oil
• Salt and pepper

1. Combine the sesame oil with about 2-3 tbsp of olive oil in a large pan and saute the chopped onions over medium heat until translucent, about 3-5 minutes.
2. Add the chopped garlic and ginger and saute for another minute or until fragrant.
3. Add the shredded cabbage to the pan and mix with the onions, garlic, and ginger. 
4. Cook and stir the cabbage for another 2-3 minutes to allow it to soften.
5. Add the shredded carrot and cooked quinoa and stir through until everything is well mixed. 
6. Add the soy sauce and Worcestershire sauce and season with salt and pepper. (Note: start with a small amount of each sauce and add more to taste).
7. Sprinkle sesame seeds and the chopped cilantro over top and serve warm.

Roasted Beet and Goat Cheese Salad

This salad is nothing new. In fact I have been making it for quite sometime but I never thought to blog about it because it seemed so simple. However after serving it repeatedly at multiple parties and always receiving rave reviews I decided it's time I include it on the blog.

This past weekend we had a big soiree at our house to celebrate my mom's birthday. In addition to this salad I also prepared stuffed mushrooms, poached pears, and two chocolate mousse cakes (there were a lot of people so I made two of the same cake). The party was a great success and everyone was truly appreciative of all the effort that went into creating such a fabulous spread.

The beauty of the salad I made is how easy and simple it is, yet also very versatile. I love how roasting the beets brings out their inherently sweet flavor which is then complemented by the tanginess of the goat cheese. Then to top it all off there's the crunch provided by the toasted almonds. I will admit that at times I have substituted feta cheese in the past, which is also nice, though I prefer the goat cheese. Also I alternate between using baby spinach and arugula, or sometimes even both, depending on what I find at the grocery store. In any case, the star of the salad is definitely the beet; so long as it's there everything else falls into place.

Roasted Beet and Goat Cheese Salad
Note: The salad can be made in small or large portions, therefore I have listed the ingredients and steps but left quantities out.

• Medium sized beets
• Goat cheese
• Baby arugula or spinach leaves
• Sliced almonds
• Lemon
• Olive oil
• Salt and pepper

1. Prepare the beets by wrapping tightly in aluminum foil and arranging on a baking pan. Depending on the size, roast them for 45 minutes-1 hour. They are finished once a knife can easily slice through them.
2. Allow the beets to cool then proceed to peel and slice them. I prefer slicing them into thin rounds, about ½ cm thick, then in half.
3. While the beets are cooling, toast the almonds in a pan over low heat. Keep in mind it is easy to burn them therefore continuously stir them and remove from the heat as soon as you see them start to brown. Set aside in a separate bowl.
4. Toss the greens with some lemon juice, olive oil, salt and pepper. Adjust the seasoning to taste but take care not to over mix as the greens will start to wilt if you work them too much. 
5. Toss in the sliced beets and almonds and gently mix in. Use your hands to break off small chunks of goat cheese and sprinkle on top. Don't worry about mixing it in so long as there is enough to scooped up while serving.

Roasted Beet Quinoa Salad

Back in the summer my brother and I went one out one evening to the Richmond Night Market which runs all summer long, every weekend from June to mid-September. The main attractions are the booths selling lots of cheap things such as phone cases, wallets, watches, and various gadgets as well as some clothes. They have other more obscure things but I can't remember it all. Also there are lots of food vendors selling street food, usually Asian themed though there are others as well.

Generally I don't go to the Night Market more than once each summer however my brother was looking for a pair of sunglasses to replace those he had broken and we figured that the Night Market would get us the best deal. While we were there we came across a booth that was sampling different flavors of Frank's RedHot Sauce. I love their commercials on TV with the grandma that says, "I put that sh** on everything!"

Despite the name "RedHot" it turns out they actually have eight different flavors ranging in spice level. After sampling a lot of the flavors my brother and I agreed that we both quite liked the mildest flavor "Chile n' Lime" and I ended up buying some at the store the following week.

The reason I tell this story is because this salad is not actually a new recipe. I have made this quinoa salad a few times in the past but generally I was the only one that ever ate it, therefore I always made small batches. Last weekend I decided to make the salad and use some of the "Chile n' Lime" sauce as part of the dressing. The addition of the hot sauce added a kick to the salad that was always lacking in the past and it totally put the salad on a new level. Both of my brothers loved it and by the next day it was gone. I hadn't anticipated how popular it would be and didn't even have a chance to take a picture for the blog so I ended up making it again later in the week. Now it makes me wonder what other dishes could benefit from a touch of Frank's RedHot.

Roasted Beet Quinoa Salad

• 3 cups chicken or vegetable stock
• 1½ cups quinoa, rinsed and drained
• 2-3 medium sized beets
• 1 cup feta cheese, crumbled
• ½ red onion, finely diced
• ¼-½ bunch cilantro, roughly chopped
• 2 tbsp red wine vinegar
• 2 tbsp rice wine vinegar
• 2 tbsp Frank's RedHot Chile n' Lime
• 2-3 tbsp olive oil
• Salt and pepper

1. Wrap the beets in aluminum foil and place on a sheet pan in the oven at 400 degrees Fahrenheit for about 40 minutes. Depending on the size it make slightly longer but generally they are roasted enough if they can be easily poked through with a fork. Once finished, unwrap the beets and allow to cool before peeling the skins and dicing into small pieces.
2. While the beets are roasting bring the stock to a boil. Add the quinoa, cover, and reduce the heat to a simmer. Allow the quinoa to cook for 20-25 minutes, stirring occasionally, until little white rings appear around the quinoa and the liquid has been absorbed. Remove from the heat and allow to cool.
3. Once the quinoa has cooled somewhat, add the beet, onion, cilantro, and feta cheese. Add the vinegars, olive oil, and hot sauce, starting with one tablespoon of hot sauce and adding more if you like more spice. Season with salt and pepper. Keep in mind the flavor will intensify after the salad sits for a while.
4. Refrigerate the salad for at least two hours so that it can cool. Taste once out of the refrigerator and adjust any seasonings as necessary.

Note: The salad can be eaten right away but I like to serve it cold because the quinoa really absorbs the flavor. In fact, the salad often tastes better the next day.

Shrimp Tacos

One of my favorite things to order whenever I go out to a restaurant is fish tacos. Regardless of the type of fish or seafood, I love these little tacos usually because of the slaw that they are served with. I don't know why I was so hesitant to try making them at home but somehow I was intimidated by the slaw component, wrongly assuming that it would be difficult and time consuming to make.

I am so glad that I finally bit the bullet and proved myself wrong! I don't want to over-exaggerate but OMG...these shrimp tacos were fantastic! The slaw turned out to be super easy to make and I let it marinate overnight so that the flavor really sauce really penetrated the cabbage. Also, because I used pre-cooked shrimp the actual assembly of the tacos took no time at all and my brothers and I enjoyed the shrimp tacos within twenty minutes (picture time included). My brother commented that they were especially great for this time of year because the ingredients are so bright and vibrant and match the nice outdoor weather.

I think the best part about these shrimp tacos is that they can be adapted to anyone's preference and made to be as spicy or mild as you like. For example, I used shrimp because I had them on hand but maybe in the future I'll use salmon, tuna, or even mahi mahi (not that I know where to buy the mahi). The slaw too can be made mild or spicy, depending on if you choose to add some hot peppers or chili flakes to the sauce. In addition, the protein can be seasoned with just some salt and pepper or you can kick it up a notch with some cajun spice like I did. Really the possibilities are endless so go nuts!

Shrimp Tacos
Note: Depending on the size of the tortilla used, this recipe will make about 6 medium-sized or 10 small tacos.

• 2 cups each thinly sliced purple and green cabbage (about 1/2 head each)
• 1 cup shredded carrot
• 1/2 cup thinly sliced red onion
• 1/2 cup cilantro
• 1-2 garlic cloves
• 1 lime, zested and juiced
• 1 tsp vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/3 cup grapeseed or olive oil
• Optional: 1/4 tsp red chili flakes or 1 hot chile, stemmed and seeded
• 400 grams (about 30) pre-cooked shrimp
• 1 tbsp Cajun seasoning
• Tortillas

1. In a large bowl combine the sliced cabbage, carrot, and red onion.
2. In a food processor, combine the cilantro, garlic, lime zest and juice, vinegar, sugar, salt, oil, and chili flakes/chile if using. Blend until smooth.
3. Pour the dressing over the cabbage mixture and toss to evenly coat. Season to taste with some salt and pepper. Cover the bowl and refrigerate for at least two hours, though preferably overnight to let the flavors set in.
4. To prepare the shrimp, heat up a skillet on medium heat and add the shrimp. Let all the excess liquid seep out then drain the water from the skillet and add the Cajun seasoning or simply sprinkle some salt and pepper.
5. To assemble, place a handful of the cabbage slaw in the center of a tortilla. Add a spoonful of shrimp (about 7 or 8). Bring the tortilla sides up and secure with some toothpicks. 

Note: Some nice garnishes/toppings include sliced avocado, sour cream, salsa, shredded cheese.

Southwest Quinoa Salad

I like quinoa sometimes, but not all the time. I've tried to make it in different ways and I have to admit that I'm not always a fan of the finished product. Most of my family members have apprehensions about it so sometimes I'm left eating my creation by myself. This time, however, the whole family seemed to enjoy the quinoa salad I put together. It was also great because the salad took almost no time to make. Normally I use cous cous or orzo for cold salads like this, but I wanted to try making it with quinoa and seeing if I still liked the taste.

Part of the reason why I don't always enjoy quinoa is because of its slightly nutty taste. I don't know what about in particular bothers me, I just know that it's too strong sometimes. Therefore in most of my quinoa recipes I look for ways to mask the nutty taste, or at least make it less overwhelming. I think the reason why this salad was successful was because I used heat and flavorful spices like cumin and coriander which took over the nutty taste. In any case, I'm glad that I found a new combination to use with quinoa because it's considered a super grain and I would love to include it more in my diet.

Southwest Quinoa Salad

• 2 cups chicken stock (can substitute with water)
• 1 cup quinoa
• 1 bell pepper, chopped finely
• 1/2 medium-sized red onion, chopped finely
• 1 12 oz (341 mL) can whole corn kernels, drained and rinsed
• 1 19 0z (540 mL) can black beans, drained and rinsed
• 1/4 bunch cilantro, chopped
• 1-2 tsp cumin
• 1-2 tsp coriander
• 1/4-1/2 tsp red chili flakes
• Salt and pepper to taste
• Olive oil

1. Bring the chicken stock or water to a boil. Stir in the quinoa, cover, and reduce heat to low. Cook for 15 minutes or until the quinoa grains have white rings around them and all of the liquid has been absorbed. Remove from heat and set aside.
2. Meanwhile, chop the pepper, onion, and cilantro. Drain and rinse the corn and beans.
3. Combine the quinoa with the pepper, onion, corn, and beans. Lightly drizzle with olive oil and salt and pepper. Adjust cumin, coriander, and red chili flakes to personal preference and add to the salad. Mix well to ensure even coating with all of the spices.
4. Gently stir in the cilantro until evenly incorporated and adjust seasonings if necessary.
5. Cover the salad and refrigerate for at least 30 minutes so that the flavors may blend together.

Avocado Stuffed with Quinoa

Ever since I came back from Peru a week ago I have been dying to make this dish known as Palta Rellena, or stuffed avocado in Spanish. It was commonly served in restaurants in Peru stuffed with various different salads such as chicken salad, vegetable salad, even shrimp salad. It quickly became one of my favorite dishes because I love avocado and because it seemed so ingenious to me.

Another favorite dish I enjoyed in Peru was quinoa salad. Often times it was served cold with some vegetables and cheese mixed in, but quinoa was also used as a thickener for soups and stews. Prior to my trip I had stumbled upon the fact that quinoa is actually native to the Andean region of South America and Peru is the world's largest producer of the "pseudocereal", meaning it is often thought of as a cereal or grain but it is actually a fruit related to beets. Knowing this, I was quite excited to try it when I arrived because back home I have only had it a couple of times. True, it is becoming more popular these days and my first encounter with it was just under a year ago when I made tomato spiced quinoa after being told to eat high-protein foods due to my surgery.

While still in Peru I decided that upon coming home I would combine these two dishes that I had come to love and making avocados stuffed with a quinoa salad. After making them for dinner tonight I realized two things: 1) the avocados in Peru are much larger and lend themselves to easier stuffing with more filling and 2) eating quinoa cold is so much better than warm.

Although my dish did not turn out exactly as I had imagined it, due to the small size of the avocados, I used the avocado shells and filled them with the quinoa salad as well. Since it was only my second time cooking quinoa I had to look up cooking instructions and upon closer examination I realized that I cooked it differently this time as compared to last, with a 1:2 quinoa to water ratio instead of 1:1.5 as I did last time. I think 1:2 worked better but I liked that last time the quinoa was cooked in tomato juices, giving it more flavor, rather than plain water. Next time I think I will try using a chicken or vegetable broth and see how that goes. Either way, I'm going to try using this "pseudocereal" more and experiment with different flavor combinations.

Avocado Stuffed with Quinoa
Note: The quinoa salad makes more than enough to stuff four to six avocado halves and their shells completely, depending on the size of the avocado.

• 4-6 avocados
• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water (can try substituting broth instead)
• 1/2 bell pepper, finely diced
• 1-2 mini cucumbers, finely diced
• 1/4 red onion, finely diced
• 2-3 cloves garlic, finely minced
• 1/4-1/2 cup finely cubed cheese (I was going to use feta but we ran out so I used mozzarella instead)
• 1 lemon, juiced
• 1/4 cup olive oil
• Salt and Pepper to taste
• Optional: Splashes of red wine vinegar, chili flakes

1. In a medium pot bring the water to a boil. Stir in the quinoa then reduce the heat to medium-low and cook, covered, for 15 minutes or until all of the liquid has been absorbed.
2. Remove from the heat and let stand for 5 minutes, still covered, then fluff with a fork and transfer to a large bowl.
3. Mix in the rest of the salad ingredients and toss to incorporate. Adjust the seasonings then cover the bowl and refrigerate for at least an hour.
4. To prepare the avocados, squeeze some lemon juice into a small bowl of water. Cut each avocado in half and gently scoop out of the shell, keeping it intact. Dip into the lemon water to prevent the avocado from browning.
5. Once ready to serve, scoop the quinoa salad into the center of each avocado half and scoop additional salad into the shell. Plate each avocado half with its corresponding shell and enjoy!

Zucchini and Carrot Ribbon Salad

Most often when my family eats dinner we always make the same salad to go with it: tomatoes, peppers, cucumbers, balsamic vinegar. It has become a staple salad in our family with a couple of additions at times such as pickles, avocado, feta cheese or some leafy greens. However, for the most part, it stays the same and we all enjoy it.

Last week, I decided that I wanted to try and make something different, spice up our lives a little. I tried making this ribbon salad using our vegetable peeler and random ingredients I found in the fridge. The end result was a yummy salad but my ribbons did not turn out the way I had wanted. All of my ribbons turned out thin and without a border. Perhaps if I had been using a cheese grater or a vegetable thinner that was wider I could have made those beautiful zucchini ribbons with the dark fringes. Also, the ribbons were a little long which made me wish I had cut them down a little. Still, I was happy with the taste of the salad and I think I enjoyed it even more the next day when it was cold.

Zucchini and Carrot Ribbon Salad
Note: The listed quantities are all estimations except for the zucchini and carrots; I added the ingredients until it looked right in the salad.

• 2 medium zucchini
• 4 medium carrots
• 1/2 cup sun dried tomatoes, chopped
• 1/2 cup olives, chopped
• 1/2 cup pine nuts
• Goat cheese or feta cheese chunks
• Salt and pepper to taste
• Olive oil

1. Using a vegetable peeler, cut the zucchini and carrots into long, thin ribbons and set aside. You can keep the cores to use later in something else.
2. In a large skillet, heat up some olive oil over high heat. Add the ribbons and reduce the heat to medium.
3. Toss the ribbons around in the olive oil and continue to heat until just tender, about 3-5 minutes. Season with salt and pepper while heating.
4. Pour the contents of the skillet, oil included, into a salad bowl and mix in the rest of the ingredients.

Sundried Tomato Wonton Cups

This morning my mother came to me and said she needed to prepare some sort of appetizer to bring with her to a potluck party. We mentally ran through our usual list of party foods, but none of them seemed appealing to either of us. I then came up with the idea to go to tastespotting.com and see if anything popped out.

As we sat on the couch and strolled through delicious pictures, we came across a recipe for a tuna wonton cup. We both decided that we liked the idea of a wonton cup, and we knew we already had wonton wrappers in the freezer. Suddenly, my mother remembered that she had previously bought a can of sundried tomatoes and we agreed that they would go well as some sort of filling. I typed in "sundried tomatoes" into the search box and strolled through the recipes until I found one that matched our needs. The original recipe that I found was this one, but we added a little bit to the ingredients to make it our own.

In the end, the appetizer worked out wonderfully and was exactly right for a casual summer get-together. The wonton cup provided a nice crisp and held its shape quite well. The micro greens at the bottom gave the appetizer a lighter feel while the blueberries balanced the saltiness of the olives, feta, and sundried tomatoes by providing a tart juiciness. We were pleased with both the taste and presentation of our little creations.

Sundried Tomato Wonton Cups

• 24 wonton wrappers
• 1 cup kalamata olives, pitted and sliced
• 1 cup sundried tomatoes
• 1 cup blueberries
• 1/2 lb-1 lb crumbled feta cheese (use your judgment and decide for yourself how much to use)
• 2-3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tbsp extra virgin olive oil
• 1-2 tbsp lemon juice
• Shredded micro greens

• Optional: You can season your wonton wrappers a little before baking them, like we did, by brushing them with olive oil and then sprinkling a little seasoning on top. We used an already prepared seasoning mix in our cupboard called "Garlic plus". 

Press wonton wrappers into metal tart shells and bake at 400 Fahrenheit for 8 minutes, or until lightly golden brown on top.

Mix all of the ingredients except for the micro greens in a bowl.

Fill the wonton wrappers first with the shredded micro greens, then with the mixture on top.

Grilled Chicken Breast and Pasta Salad

This year we celebrated Father's Day with a day-long picnic together with many friends. Despite the great atmosphere, I still wanted to do something special for just our family. As a solution, we agreed that the next day our family would celebrate our own, more intimate Father's Day by having a nice dinner outside. We were actually quite lucky on both days because the weather turned out great, despite gloomy forecasts.

I had previously made this chicken recipe a month prior, while my parents were away on vacation. It was my first time making chicken, other than shake-and-bake, and I was quite proud of the result. I decided that upon their return I would make it again, and Father's Day seemed the perfect opportunity to do so. The first time I made it was definitely a long and tedious process, simply because I don't know how to use the grill and had to resort to our little panini maker. As you can imagine, grilling six pieces of chicken breast one at a time can be time consuming. This time, I had the benefit of someone else showing me how to grill the chicken, which sped up the process and added to the flavor.

I found the original recipe for the chicken here and changed it slightly to better suit my family's tastes. The recipe also featured a great pineapple salsa, which I made but unfortunately forgot to take a picture of, and a pasta salad. Again, I altered each recipe a little but I like the overall concept of pairing the three things together to make a lovely summer meal. The salsa, especially, went extremely well with the chicken and left everyone singing my praises.

Grilled Chicken Breast

• 6 skinless, boneless chicken breasts
• 1 cup sour cream
• 1/4 cup extra virgin olive oil
• 3-4 garlic cloves, chopped
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp thyme leaves
• 1 tsp dill weed
• 1 lemon, zested
• 2 tsp salt
• 2 tsp hot sauce

1. Combine all of the ingredients together in a bowl.
2. Toss the chicken in the marinade, one at a time, making sure to coat well.
3. Place the chicken breasts side by side in a large dish and pour excess marinade over top. Refrigerate for a minimum of 4 hours, preferably over night.
4. Preheat the grill over high heat for 5 minutes and then reduce to medium. Grill the chicken breasts for about 7-8 minutes on each side, or until there is no more pink.

Red Pepper and Tomato Pineapple Salsa

• 2 Roma tomatoes, diced
• 1 red bell pepper, diced
• 1 20 oz can pineapple tidbits, drained
• 1 1/2 tsp hot sauce
• Salt to taste

Combine all of the ingredients together and mix well. Tip: if you want the salsa to be sweeter rather than spicy, add only one teaspoon of hot sauce and add some of the pineapple juice from the tidbits.

Pasta Salad

• 1 lb fusilli pasta
• 1 lemon, juiced
• 1 pint grape tomatoes (one small container should be plenty)
• 1/4 cup chopped cilantro
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

1. Cook the pasta through, about 10-12 minutes.
2. Rinse under cold water until pasta has cooled.
3. Slice the tomatoes into halves and add to pasta.
4. Add cilantro, lemon juice, and olive oil. Mix well and season to taste with salt and pepper.