quinoa salad with blueberries, strawberries and watermelon

recipe:

First make the quinoa:

2 cups uncooked quinoa
3 cups fresh water
Pinch of sea salt, to taste

Place the quinoa, water, and sea salt in a large to medium rice cooker, and cover. Cook until all the water is evaporated and the quinoa is tender. Scoop the cooked quinoa into a large bowl and fluff with a fork. Let it cool to room temperature.

Meanwhile, prepare the fruit and baby greens.

You'll need:

1.5 cups fresh blueberries, washed, picked over
1.5 cups fresh strawberries, washed, sliced
1.5 cups diced watermelon
6 cups baby salad greens
A handful of fresh chopped herbs: cilantro, dill, parsley and mint

For the dressing:

1/2 cup extra virgin olive oil
Fresh squeezed lime juice from 1-2 limes
Cracked pepper, to taste

When the quinoa has cooled, drizzle it with the extra virgin olive oil and toss well to coat, fluffing with a fork to separate the grains. Add the fresh squeezed lime juice and toss again. Season with cracked pepper, to taste. Taste test. Add more olive oil or lime as needed.

Add the blueberries to the quinoa, and toss lightly. 

Distribute the baby greens on six plates. Add the quinoa and blueberries. Add the sliced strawberries and diced watermelon, and the fresh chopped herbs. 

Cook time: Maybe 30 minutes

Serves six.

Source: www.glutenfreegoddess.blogspot.com

grilled tuna with provencal vegetables and easy aioli

recipe:

Nonstick vegetable oil spray

4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)

2 zucchini, quartered lengthwise

1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices

4 tablespoons (about) olive oil

2 cups assorted cherry tomatoes, halved

2 teaspoons herbes de Provence*

1 garlic clove, minced

Easy Aioli (see recipe below) 

directions: 

Spray grill with nonstick spray. Prepare barbecue (medium-high heat).

Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

Easy Aioli 

recipe:

2 garlic cloves, pressed

1/4 teaspoon (or more) coarse kosher salt

1/2 cup mayonnaise

2 tablespoons olive oil

1 tablespoon fresh lemon juice

directions:

Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

source: www.epicurious.com

sun dried tomato pumpkin seed pesto

 

Sun Dried Tomato Pumpkin Seed Pesto

2 Cloves Garlic

1 C Pumpkin Seeds

1/4 C Olive Oil

1 t Lemon Juice

Pinch Salt (optional)

1/2 C Basil Coarsly Chopped

1/3 C Sun Dried Tomatoes Coarsely Chopped

With food processor running, drop in cloves of garlic. Let process until garlic is chopped. Scrap down sides of the processor. Add pumpkin seeds, olive oil, lemon juice and salt. Process until very well combined and you have a pesto consistency. Add chopped basil. Process until well combined. Add Sun Dried Tomatoes and process until combined.

To make appetizer: Place 1 slice of tomato on plate. Top with pesto. Sprinkle Pine Nut Parmesan on top. Sprinkle with Honey Balsamic Vinegar. Place basil leaf and sun dried tomato for garnish.

Pine Nut Parmesan

1/2 C Pine Nuts

Pinch Salt

Process pine nuts in food processor until a coarse meal is achieved. Be careful to not over process or you will have pine nut butter!

Honey Balsamic

Add 2 T Raw Honey (or agave) to 1/4 C Balsamic Vinegar.

Source www.rawmazing.com

Grilled Zucchini and Summer Squash

recipe:

2 medium zucchini (about 1 pound)

2 medium summer squash (about 1 pound)

2 tablespoons olive oil

Coarse salt and ground pepper

directions:

1. Heat a grill to medium-high. Meanwhile, trim ends of zucchini and summer squash and cut on the bias into rounds about 1/2-inch thick and 3 inches long. Place in large bowl and toss with oil, using your hands to evenly coat all sides. Season to taste with salt and pepper and toss again.

2. Place vegetables in a single layer on grill and cook until browned with grill marks, 4 to 5 minutes on each side. Transfer to platter and serve hot, warm, or at room temperature.

Source: www.wholeliving.com

Spicy Summer Black Bean Salad

recipe:

6 cups cooked black beans

4 cups chopped tomatoes

3 ears raw corn, cut off the cob 

3 spicy peppers such as jalapeno or banana peppers, diced 

1 mild red pepper, diced (such as a bell pepper or another spicy one if you dare)

2 cups sliced green onions or chopped sweet onions

1 cup chopped cilantro

dressing:

1/4 cup extra virgin olive oil

the juice from 2 limes

2 teaspoons Herbamare (or sea salt)

1 to 2 teaspoons ground cumin

directions: 

Place all salad ingredients into a large glass bowl. Whisk the ingredients for the dressing in a separate small bowl. Pour dressing over salad and gently toss together.

Source: www.nourishingmeals.com