Quinoa Salad with Lemon Herb Dressing

Quinoa Salad with Lemon Herb Dressing

Ingredients:

For the Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper, to taste

For the Lemon Herb Dressing:

• 1/4 cup extra virgin olive oil
• Juice of 1-2 lemons (depending on taste)
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh mint leaves, chopped
• Salt and pepper, to taste

Instructions:

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool slightly.

2. Prepare the Lemon Herb Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey or maple syrup (if using), Dijon mustard, chopped parsley, and chopped mint. Season with salt and pepper to taste. Set aside.

3. Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, chickpeas, diced red bell pepper, diced cucumber, cherry tomatoes, chopped red onion, chopped parsley, and chopped mint. Toss gently to combine.

4. Add the Dressing: Pour the lemon herb dressing over the quinoa salad and toss until everything is evenly coated.

5. Season to Taste: Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed.

6. Serve: Transfer the quinoa salad to a serving dish or individual plates. Garnish with additional fresh herbs if desired. Serve immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.

Tips:

• Feel free to customize the salad with your favorite vegetables or herbs based on availability and personal preference.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving.
• Add some protein such as grilled chicken, tofu, or shrimp to make it a more substantial meal.
• For a vegan version, you can substitute the honey with maple syrup or omit it altogether.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio Recipe

Ingredients:

• 350g spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste
• Black pepper, freshly ground, to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta cooking water, then drain the spaghetti.

2. Prepare the garlic: While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and just starting to turn golden brown, about 2-3 minutes. Be careful not to burn the garlic.

3. Combine spaghetti and garlic oil: Add the cooked spaghetti to the skillet with the garlic oil. Toss well to coat the spaghetti evenly with the oil. If the spaghetti seems dry, add some of the reserved pasta cooking water, a little at a time, until it reaches your desired consistency.

4. Season and garnish: Season the spaghetti with salt and freshly ground black pepper to taste. Stir in the chopped parsley, reserving some for garnish.

5. Serve: Divide the spaghetti aglio e olio among serving plates. Garnish with additional chopped parsley and grated Parmesan cheese, if desired. Serve immediately.

Tips:

• For a variation, you can add some cooked shrimp, grilled chicken, or vegetables like broccoli or cherry tomatoes to the spaghetti.
• Adjust the amount of red pepper flakes to your desired level of spiciness.
• Use high-quality extra virgin olive oil for the best flavor.
• Serve with crusty bread or a simple green salad on the side for a complete meal.

This recipe is simple, delicious, and appeals to a wide range of tastes, making it perfect for any occasion!

Lemon Berry Yogurt Parfait

 

Lemon Berry Yogurt Parfait

Ingredients:

• 1 cup Greek yogurt
• Zest of 1 lemon
• 2 tablespoons honey
• 1 cup mixed berries (such as strawberries, blueberries, raspberries)
• 1/4 cup granola or crushed nuts (optional)
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a small bowl, mix together the Greek yogurt, lemon zest, and honey until well combined. Adjust the sweetness to taste by adding more honey if desired.
2. Wash and slice the berries as needed.
3. To assemble the parfait, spoon a layer of the lemon yogurt into the bottom of serving glasses or bowls.
4. Add a layer of mixed berries on top of the yogurt.
5. Repeat layers of yogurt and berries until the glasses are filled, ending with a layer of berries on top.
6. If desired, sprinkle granola or crushed nuts over the top of each parfait for added texture and crunch.
7. Garnish with fresh mint leaves for a pop of color and extra freshness.
8. Serve the lemon berry yogurt parfaits immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving.

This light and fruity dessert is perfect for spring, with the tangy lemon yogurt complementing the sweetness of the berries. It's a versatile recipe that can be customized with different types of fruit and toppings to suit individual preferences, making it a crowd-pleaser with broad appeal across different cultures and regions.

Spring Vegetable Pasta Primavera

 

Spring Vegetable Pasta Primavera

Ingredients:

• 250g (8 oz) pasta (spaghetti, penne, or your choice)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and translucent, about 2-3 minutes.
3. Add the sliced bell pepper, zucchini, cherry tomatoes, and broccoli florets to the skillet. Cook, stirring occasionally, until the vegetables are tender but still crisp, about 5-7 minutes.
4. Season the vegetables with salt and pepper to taste.
5. Add the cooked pasta to the skillet with the vegetables. Toss everything together until well combined and heated through.
6. Serve the spring vegetable pasta primavera hot, garnished with grated Parmesan cheese and fresh basil leaves if desired.

This spring-inspired pasta dish is not only delicious and nutritious but also budget-friendly, making it a perfect choice for families and individuals looking for a satisfying meal that celebrates the flavors of the season.