This recipe is light on calories and a delight to my vegan friends. Not vegan? You can toss in a little feta cheese if you like. That’s always good. Instead of mint, which is more traditional, I love using cilantro in this along with the parsley.
1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English cucumber, finely diced (1/4 inch)
1 pint cherry tomatoes, halved
2/3 cup chopped parsley
1/2 cup chopped fresh mint (or cilantro)
2 scallions, thinly sliced
1. Cook quinoa to package directions, drain and let cool (spread on a large, rimmed baking sheet).
2. Whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season with salt and pepper.
3. Transfer quinoa to a large bowl; mix in 1/4 cup dressing. Can be made 1 day ahead. Cover and chill, reserving remaining dressing and other ingredients until serving time.
4. Just before serving, add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with more salt and pepper. Drizzle remaining dressing over.
5. Options: feta cheese, black olives or kalamata olives.
It’s not necessary to be vegan or vegetarian to appreciate the health benefits and tastiness of the cuisines. Why not incorporate meatless meals into your menu from time to time? Here’s an idea: Designate Tuesdays and/or Thursdays as meatless meal nights (that’s what I do). It’s fun to come up with new dishes and it’s much more interesting than the same old routine. To kick things off, try Gail Roddy’s Vegan Mac and Cheese (pictured).
My husband usually joins me and loves it. But there are times when he prefers meat as usual and that’s when we each do our own thing in the kitchen. I don’t make a fuss about that. I’m setting a healthy example and over the last several years, he has adopted a number of good eating habits and is now a solid 50 pounds lighter. Yaay!
I simply must share this one because zucchini pasta is something that is in my refrigerator all the time. Later on I will show you how I (Nadia Giordana) do it, but today, Gail Roddy is in the spotlight with her vegan versions and they are delicious and easy to make.