Let's Dish With Linda Lou

Where You Taste The Love

Toasted Quinoa Salad

 

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I brought my Toasted Quinoa Salad to a graduation celebration and it was a hit! Something as simple as a salad, using a few fresh ingredients had friends asking me for this recipe. I knew I needed to post this recipe ASAP!

Sweet Basil (2)

fresh basil

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Red Onion

Diced Red Onion (2)

Hot House Cucumber

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grape tomatoes

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Flat Leaf Italian Parsley

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E.V.O.O.

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Prep time: 15 minutes
Cook Time: 15 to 20 minutes (add 5 minutes cooking time if you’re toasting the quinoa)
Total Time: 25 minutes
Yields: 4 to 6 servings
Equipment: 3-quart saucepot with a tight-fitting glass lid, large mixing bowl, mesh sieve, whisk, serving bowl

Ingredients:
1 (12-ounce) package (equivalent to 1 1/2 cups of uncooked quinoa)
3 cups of vegetable stock, unsalted and HOT (substitute water or unsalted chicken broth/stock)
1 tablespoon of Kosher salt
1/2 red onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 cups of feta cheese, diced
1 1/2 pints of grape tomatoes, halved
2 cups of a hothouse (English) cucumber, diced
1/4 cup of fresh basil, Chiffonade-style
2 tablespoon of finely chopped fresh Italian Parsley (dried 1 tablespoon)
1 leomon zested and juiced
1 1/2 teaspoons Kosher salt
1/2 teaspoon of freshly ground black pepper
*E.V.O.O.

Directions For Toasting And Cooking Quinoa:
Start by rinsing the quinoa in a fine-mesh sieve. If you’ve never made quinoa, it’s really easy. First, you always want to do a quick rinse of the quinoa to remove the *saponin. Place quinoa in a fine-mesh sieve and rinse under cold water for a few seconds.

In a large heavy-bottom pot over medium-low heat add (or leave) some of the water remaining on the quinoa so that it’s moist. Add the quinoa to the heated pan. Make sure not to overcrowd. Using a whisk, quickly stir the quinoa around allowing any excess water to be absorbed by the grains of quinoa.

Once the water is completely absorbed and the quinoa begins to pop, you’ll know it’s drying out. Continue stirring until the grains of quinoa begin to brown. The aroma will begin to smell nutty, around 5 minutes.

In another pot bring the 3 cups of vegetable stock up to a boil and salt. Pour the hot vegetable stock into the pot containing the quinoa. Give the quinoa a good stir, cover (with the glass lid). With the heat still on medium-low, simmer until all the water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes, uncover and fluff with a fork. Allow the quinoa to cool completely.

While the quinoa is cooking (during the 15 to 20 minutes) dice the vegetables and the feta.  Zest and juice a lemon. Transfer all the ingredients into a large mixing bowl. Add in the cooled cooked toasted quinoa, season with salt and pepper. Finish by adding in the chopped basil and parsley and toss. Cover with plastic wrap and refrigerate.

Before serving my Toasted Quinoa Salad, I like to add a drizzle of really good *E.V.O.O.

*E.V.O.O. is an acronym for extra virgin olive oil.
*Saponin is the outer coating of the quinoa and it can be very bitter. It’s a good idea to rinse the quinoa before cooking.

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Old Fashion Coffee Cake

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My Old Fashion Coffee Cake is a dessert that’s easy enough to make any time. This dessert is perfect when you’re entertaining and need something sweet to serve with coffee.

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Ricotta

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Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: Stand Mixer fitted with the paddle attachment, pastry cutter, 1 (8 x 8) glass baking dish

Ingredients:
5 tablespoons of butter,unsalted,  plus more for greasing pan
2 cup of all-purpose flour
2 heaping teaspoons of baking powder
1 teaspoon of baking soda
1/2 a teaspoon of Kosher salt
3/4 cup granulated sugar
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
3/4 cup of whole milk, room temperature
1/4 cup of Ricotta cheese, room temperature
1/4 cup of sour cream, room temperature

Topping:
1/2 a cup of all-purpose flour
1/2 cup of granulated sugar
6 tablespoons of unsalted butter
1/2 teaspoon of ground cinnamon
1/2 teaspoon of Kosher salt
Powdered sugar, garnish

Directions:
Preheat oven to 350-degrees F.

For The Cake:
Butter an 8 x 8-inch glass baking dish with butter. Add the flour, baking powder cinnamon, and Kosher salt into a large mixing bowl, whisk to combine.

In a large mixing bowl, start with the dry ingredients. Add all-purpose flour, baking powder, baking soda, ground cinnamon, and Kosher salt. Whisk all the ingredients together until combined.

In a Stand Mixer (or a hand-held electric mixer), on low speed fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Add the egg until just combined. Next, the sour cream, Ricotta, and vanilla extract.

Add the dry ingredients and milk alternately and mix until just incorporated. Do Not over mix. Pour the batter into the buttered 8 x 8 glass  baking dish

For The Topping:
Combine the flour, sugar, butter, cinnamon, and Kosher salt in a medium bowl and “cut”  the ingredients together with a pastry cutter. Sprinkle evenly, all over the top, completely covering the batter

Bake until the cake is golden brown, or until a cake tester comes out clean, 40 to 45 minutes. Let cook for about 15 minutes before dusting the top with powdered sugar.

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