I used red quinoa in this recipe because I finally found it for a decent price at Trader Joes.  Regular golden color quinoa can be used as well.  I called this “Crispy” quinoa because mine didn’t really turn out crispy. … Continue reading

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I know, another quinoa salad.  They do all kind of sounds/look/taste the same, but in a good way, maybe?  See, I like quinoa.  I love rice/pasta, and quinoa does a good job of tricking me into thinking I’m eating one … Continue reading

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Do you remember that awful restaurant called Black-Eyed Pea?  This recipe makes me think of it which in turn makes me think of my grandparents who liked going there. This salad is nothing like what was served at that restaurant to old … Continue reading

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I saw watercress in the store so decided to add it to this salad.  It came with the roots on.  I had to go to 2 stores to find tahini because I wasn’t going to pay $7 for it at … Continue reading

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This salad is very green.  We loaded up on avocado while our member who hates avocado (what?  I know.) was out of town.  Even the pistachios are camouflaged green. When blanching the broccoli I like to use the boiling water for another … Continue reading

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Unfortunately I made this salad last year and never got the photo for it.  I typed up the recipe already so I thought I’d just post it anyway. I forgot the beans!  It still tasted ok, but no protein.  I … Continue reading

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The mint and cumin make this salad nicely herbed and spiced.  I thought about just grating the carrots in the food processor, but thought I’d try making the whisper thin disks.  I’m glad I did.  These were extra crunchy and … Continue reading

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Happy New Year!  Sorry it’s taken a few weeks to start posting again.  We actually started eating salads again the Thursday after New Year’s day, so I’m a little behind already. I also had a realization over my holiday break. … Continue reading

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The dressing for this was light green before tossing with the beets.  Then it turned pink, like everything does when it touches beets.  It looks like it’s going to be sickly sweet, but it’s just beets and avocado dressing.  I … Continue reading

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This recipe uses frozen corn, which works really well, suprisingly.  It doesn’t even need to be cooked, just thawed (overnight in the fridge).  We’ve had good experiences with “Whole Foods 365 Organic Frozen Sweet White Corn.”  It thaws well and does not end up … Continue reading

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