Zesty Quinoa Salad

This is quickly becoming a family favorite!  Stacey found this and brought it to a couple get-togethers, and I took it to another family pot luck where it was a big hit.  We both used different veggies.  I would never use black beans, but did add chopped cucumbers and green peppers.  My red pepper flakes were much more potent than Stacey's.  I'll cut way back next time.  
You can find the recipe by searching for Zesty Quinoa Salad at All Recipes.com
Link:  m.allrecipes.com/recipe/229156/zesty-quinoa-salad/ 

 
Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/4 cup extra-virgin olive oil


• 2 limes, juiced (or just one)
• 2 teaspoons ground cumin
• 1 teaspoon salt

• 1/2 teaspoon red pepper flakes, or more to taste
• 1 1/2 cups halved cherry tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 5 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• salt and ground black pepper to taste  

Directions:
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.

1. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
2. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Lemon Couscous (or Quinoa) Salad

I made this for Sunday dinner when Bry was here.  It's very refreshing, perfect for a summer picnic or barbeque.  It's good chilled or at room temperature.

 
Recipe can be found here:  http://wearychef.com/lemon-couscous-salad/ 

Ingredients

• 10 ounces plain couscous
• 2 cups chicken or vegetable broth
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• 12 fresh mint leaves sliced thin
• 1/2 English cucumber seeded and diced
• 3 Roma tomatoes seeded and diced
• 3 ounces reduced-fat feta 
•  
• Instructions
  1. Bring broth to a boil. Stir in couscous. Cover, remove from heat, and let stand for 5 minutes. Remove lid, fluff with a fork, and allow to cool uncovered for about 10 minutes.
  2. Meanwhile, in a large salad bowl, whisk together vinegar, lemon juice, and olive oil. Stir in mint, cucumber, tomatoes, and cooked couscous, and stir together to combine. Add feta and stir gently to evenly distribute the cheese.
  Recipe Notes
  If you plan to save leftovers, sprinkle the mint over each serving instead of mixing in to prevent it from browning. 

Garden Slaw

1/2 medium head cabbage, chopped
1 small onion, sliced into rings
2 stalks celery, chopped
1 medium zucchini, shredded
1 carrot, shredded
(Can also add chopped broccoli, peppers, shredded turnips.  Clean out your veggie drawer.)

Dressing:
1/2 cup vinegar (I use apple cider vinegar.)
1/4 cup vegetable or olive oil
1/4 cup sugar (or less)
1/2 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon dry mustard (Leave out or cut back if you don't like the bite.)
dash of pepper

1. Toss the cabbage, onions, celery, carrots, and zucchini together.
2. Heat the dressing ingredients to boiling and stir 1 minute.  (I sometimes do this in the microwave.)
3. Toss dressing over the vegetables.
4. Refrigerate 3 hours, stirring occasionally.