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Killer Pasta Salad

8 Oct

I was busy trying to come up with a recipe for something Delicious for Thanksgiving dinner, hosted at my parents tonight, and then realized that I am SO NOT into Turkey this year.  Between the 20+ degree weather we’ve been having, and current events, this holiday seemed more like a time to eat simple and indulge senselessly in Coors Light IcedT – so refreshing.  I know, it sounds crazy, but that’s just the way I’m feeling right now… And so comes the Killer Pasta Salad that I just came up with!

Killer Pasta Salad

1 Can of Sliced black Olives
1 Container of baby heirloom tomatoes
1 Red Pepper
1 Cube of Soft Feta
1 Red Onion
2 Packages of Costco Chicken Tortellini
1 Package of Knorr’s Pasta Salad Mix
1/4 Cup of Olive Oil (or as needed)
1 Large Lemon

Cut up all Vegetables into bite sized pieces and set aside.  Add pasta to boiling water (remember to add 1 tbs of Salt to water) and cook pasta until tender.  Once cooked, strain and set aside to cool – add one tbsp of Olive Oil so it doesn’t become sticky.  Once pasta is cooled, add in all vegetables, squeeze the large lemons over top, add 1/4 Cup of Olive Oil and Package of Salad Mix.  Combine all ingredients together.  Once combined crumble package of Feta and mix again.

Trust me on this, it’s TO DIE FOR! ENJOY.

Piquant Quinoa & Mixed Veggie Salad

8 Mar
I’ve been dying to share this awesome quinoa recipe for about a week now!   It’s such a perfect lunch/dinner for those people that tend to have busy weeks, and a great alternative to protein!  I have been making big batches of quinoa on the weekend so that I have it on hand to quickly make a ton of different stuff.

Piquant Quinoa & Mixed Veggie Salad
 
Salad:
4 cups cooked quinoa
1 red onion, diced
3-4 cloves garlic, chopped
A fistful of slender asparagus trimmed, sliced
1/2 eggplant, peeled, sliced into bite size pieces
2 Bell Pepper – red, yellow, orange, diced
2 cups Mushrooms, trimmed, sliced
A handful of grape or cherry Tomatoes, halved
 
Seasonings:
Sea salt and ground pepper
1 cup of fresh Cilantro
EV Olive Oil
 
Vinaigrette:
2 tbsp fresh lime juice
1 tsp Cayenne pepper
1 tbsp Apple Cider Vinegar
1/4 cup Maple Syrup
2 tsp Curry Powder
3 tbsp EV Olive Oil
 
Heat a splash of light olive oil in a wok or large skillet over medium heat. Add the red onion, stir until translucent. Add the garlic and cook for a minute. Add the remaining vegetables. Season with sea salt, and pepper. Stir-fry until tender. 
 
Scoop the cooked quinoa out of the rice cooker and add it into the wok. Stir to combine with the vegetables. Taste test and add more salt or seasoning if it needs it. Remove from heat. Drizzle with vinaigrette, and toss to fluff. 
 
Add fresh Cilantro & Serve immediately; or allow it to cool, then cover and refrigerate it to eat as a salad (Cilantro can be added at that point as well).  Before serving it cold, taste test again and adjust seasonings if you’d like!
 
TIP: This Recipe can be used in a wrap, or can be made into delicious patties/croquettes! 
 
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