Quinoa Summer Salad with Sundried tomatoes, Kalamata Olives, Corn and Rocket.

This has been a favourite salad in the warm summer months. With all the fresh summer produce available, this summer salad is a real treat to make at the moment. How I wish summer would continue a little longer. Oh, by the way, did I mention that quinoa has the highest amount of protein of all the grains; so eat up!

Ingredients:

2c                    Quinoa, uncooked

4c                    Boiling Water

2t                     Salt

1/3 cup            Olive Oil

1/3 cup            Lemon juice

1 Tbs              Tamari / soy sauce

2/3 cup            Sundried tomatoes, diced

2/3 cup            Kalamata olives, diced

1 x 400g tin    Corn Kernels

1 cup               Red Capsicum, diced

1 cup               Mint leaves, chopped finely

Bunch of Rocket leaves, chopped

  

•  Add the water and salt to the quinoa in a saucepan and bring to the boil, reduce to a simmer, cover with a lid and let cook for 15 minutes. Take off the stove and let cool for a few minutes.
• Add the olive oil, lemon juice and tamari to the quinoa and fold through gently.
• Add the sundried tomatoes, olives, corn and capsicum and fold through gently.
• Finally add the mint leaves and rocket! Mmmmmm…

Note: I often like to put other greens such as chard, spinach, kale, etc, through the salad with a little cayenne pepper. Substitute ingredients to your taste.

Posted by Melissa Awde

"Blessed is the man that walketh not in the counsel of the wicked, Nor standeth in the way of sinners, Nor sitteth in the seat of scoffers:"         Psalm 1:1

Pesto Beans

Basil - mmmmmm! Summer cooking is my favourite as the things I enjoy to cook with the most are plentiful. This dish is so satisfying especially when served with a delish green salad and home-baked chips.

Serves 4-6 as a main.

Ingredients:

2 Onions, diced
2 Carrots, thinly sliced
2 tsp stock powder
4 cups Cannellini Beans, cooked

Pesto:
3/4 cup Cashews
1/4 cup Sunflower seeds
1/2 cup lemon juice
1/2 cup water
1/4 cup olive oi
2 tsp celtic salt
2 cups fresh basil, packed tightly

1. Fry the onion in a little olive oil until soft then add the carrots to soften as well. Once cooked add the stock powder and the canellini beans so that the beans are warmed through.
2. Add all the pesto ingredients into a blender and blend well for a minute until well mixed through.
3. Pour the pesto over the bean mixture and mix through.
4. Warm up the pesto beans but do not let it bubble or get to hot; keep all the nutrients for yourself.
5. Serve over rice and enjoy!

PS) Yes this seems to easy to be true, but give it a go, it's delish!

 Behold, how good and how pleasant it is for brethren to dwell together in unity!    Psalms 133:1

Posted by Melissa Awde