Mediterranean Quinoa Salad
Recipe by Alicia Ghio the "Natural Princess"
1 cup quinoa, uncooked
2 cups vegetable stock (or any kind of stock you have on hand)
2-3 garlic cloves, finely chopped
1 cup zucchini, chopped
1 cup cherry tomatoes, quartered
1/3 cup scallions, thinly sliced on an angle
1/4 cup basil, chopped
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt and pepper (to taste)
1. Rinse quinoa. Pour stock and quinoa into a medium pot. Over medium-high heat bring to a boil. Then reduce heat to a simmer and cover. Cook 15-20 minutes or until all the liquid is absorbed.
2. Pour the cooked quinoa into a bowl and set aside to cool.
3. In a large bowl combine: chopped garlic cloves, chopped zucchini, quartered cherry tomatoes, sliced scallions and chopped basil.
4. Stir in the cooled quinoa to the vegetables.
5. Pour on the balsamic vinegar and extra virgin olive oil.
6. Add salt and pepper to taste.
7. Serve at room temperature or slightly chilled.
Recipe by Anna Gill
3 medium zucchini, sliced lengthwise in ½ to ¾ inch thick slices
4-5 tablespoons extra light olive oil
1 clove of garlic, pressed or minced
½ teaspoon salt
½ teaspoon freshly ground pepper
3 tablespoons minced parsley
1 small sealable jar
1. Preheat grill to medium.
2. Place the olive oil, garlic, salt, pepper and parsley in the small jar. Seal the jar and shake vigorously.
3. Brush both sides of the zucchini slices with the mixture.
4. Place the slices on the grill and cook for 5 to 8 minutes per side.
Recipe by Anna Gill
Serves: 2 to 3
2 to 3 cups cut up boneless chicken, dark meat preferred
1 large zucchini, cut into 1½ inch pieces
12 to 14 spears of asparagus, cut into 1½ inch pieces
1 large shallot, minced
1 tablespoon olive oil
1½ to 2 cups chicken broth
1½ cups dry white wine
Salt and pepper to taste
½ cup shredded parsley
¼ cup shredded basil
3 cups cooked (warm) basmati rice
1. Heat the olive oil in a large sauté pan. Add the shallots and sauté until translucent.
2. Add 1 cup of the chicken broth to the pan and heat it to a low simmer. Add the white wine and continue to simmer for a minute or two.
3. Add the chicken to the broth and cook gently, stirring occasionally, for about 3 minutes.
4. Add the asparagus and the zucchini, tossing them gently. Cook briefly until both vegetables are warmed through but still have a bit of bite, or are al dente.
5. Add the remaining liquids as needed to keep the mixture very moist while cooking.
6. Remove the mixture from the heat.
7. Toss with half the shredded herbs.
8. Put the rice in a large serving bowl. Add the chicken vegetable mixture to the rice, mix gently. Sprinkle the remaining herbs on top of the dish and serve.
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