barbara-in-va
Well-known member
DH brought home a bag full of dill that I needed to use in something. I found this Quinoa Dill Lemon Salad on line and used it as a basis for what I had on hand and it was delicious! This is the list of ingredients and I put my substitution next to each item. It is very flexible and you could use all sorts of your favorite veggies:
1 cup golden quinoa
1 3/4 cups chicken or vegetable broth
8 small red radishes, well-cleaned and tops removed (chopped, seeded tomatoe)
1/3 seedless English cucumber, about 1/4 pound, unpeeled (steamed zucchini chunks)
1 large shallot (red onion)
2/3 lightly filled cup dill fronds, without stems
1/2 lemon, zested and juiced, about 1 1/2 tablespoons (I used orange zest by accident as I was making a banana bread at the same time and the orange zest was supposed to go in there!!)
3 tablespoons extra-virgin olive oil
1/2 tablespoon balsamic vinegar
1/8 teaspoon liquid smoke* (omitted)
1/2 cup sliced raw almonds (pistachios)
1/2 cup pitted dates, roughly chopped
1/2 cup grated Parmesan cheese (omit for a vegan adaptation) (omitted)
Flaky sea salt and freshly ground black pepper
1 ripe avocado, to serve
I served on a bed of greens and alongside was a little bowl of chilled carrot soup. Dessert was some oat/date bars from Pastry Affair (a very "healthy" dessert, not very sweet, I will tweak a bit next time I make them). Nice for a very hot, humid evening.
http://www.thekitchn.com/recipe-quinoa-grain-salad-with-recipes-from-the-kitchn-173350
1 cup golden quinoa
1 3/4 cups chicken or vegetable broth
8 small red radishes, well-cleaned and tops removed (chopped, seeded tomatoe)
1/3 seedless English cucumber, about 1/4 pound, unpeeled (steamed zucchini chunks)
1 large shallot (red onion)
2/3 lightly filled cup dill fronds, without stems
1/2 lemon, zested and juiced, about 1 1/2 tablespoons (I used orange zest by accident as I was making a banana bread at the same time and the orange zest was supposed to go in there!!)
3 tablespoons extra-virgin olive oil
1/2 tablespoon balsamic vinegar
1/8 teaspoon liquid smoke* (omitted)
1/2 cup sliced raw almonds (pistachios)
1/2 cup pitted dates, roughly chopped
1/2 cup grated Parmesan cheese (omit for a vegan adaptation) (omitted)
Flaky sea salt and freshly ground black pepper
1 ripe avocado, to serve
I served on a bed of greens and alongside was a little bowl of chilled carrot soup. Dessert was some oat/date bars from Pastry Affair (a very "healthy" dessert, not very sweet, I will tweak a bit next time I make them). Nice for a very hot, humid evening.
http://www.thekitchn.com/recipe-quinoa-grain-salad-with-recipes-from-the-kitchn-173350