Yet another quinoa salad! This one sparked my interest since it had broccolini in it- we love it, but have only roasted it. But this salad allowed us to use it, and it was very refreshing. As with many of the other quinoa salads, feel free to play around with the amount of each ingredients. And if you find anything that’s a good addition to this salad, definitely let me know!
Broccolini Quinoa Salad
Adapted from: Sprouted Kitchen Blog
1 cup quinoa, dry
2-3 oz feta cheese
1 cup roasted red peppers, cut into thin slices
1/4 cup capers
1 cup chickpeas, rinsed
3 tbsp parsley, chopped
2 tsp dried oregano
1 tsp salt
1 tsp ground pepper
juice of 1 lemon
1 tbsp olive oil
Bring 2 cups of water and quinoa to a boil. Cover and simmer for 15 minutes. Place the broccolini right on top of the quinoa after 10 minutes. Cover to finish cooking the quinoa and broccolini. Fluf the quinoa, and roughly chop the broccolini. Toss the roasted red pepper, broccolini, chickpeas, capers, dried oregano, salt and pepper to the quinoa. Add the lemon juice, olive oil and stir again. Cut the feta into small cubes, and add the feta and parsley to the quinoa. Enjoy!
I definitely get bored with just using spaghetti sauce on my pasta. No color, no texture difference, no bursting flavor. This will definitely change your next pasta experience! I’ll give some credit to Sam for this one. While I was traveling a number of months ago, he was the one who combined pasta and arugula together- and loved it. Therefore, when I saw this recipe (very similar to his) I decided to try it from this angle. Of course, the recipe can be altered with different vegetables at various times of the year, depending on what’s in season (when zucchini are in season, this would be a great addition). But since it’s winter here in D.C., there isn’t too much to choose from. But this is still doable in the winter- capers, olives give that salty taste (I did put it the tomatoes- it needed some red)! The best part about this recipe is that the cooking time is almost nonexistant, so it’s a quick middle of the week dinner recipe!
No-cook Spaghetti Sauce
Adapted from: Kalyn’s Kitchen Blog
3-4 large ripe tomatoes, chopped
8 oz jar of Kalamata olives without pits, sliced
2-3 cups Arugula
2 tbsp capers
3 tbsp olive oil
4 garlic cloves, chopped
2 tsp red pepper flakes (more/less to taste)
8 oz spaghetti (wheat or reagular)
salt & pepper to taste
Bring water to a boil, and cook the spaghetti until it’s barely al-dente. Meanwhile, combine the tomatoes, arugula, capers and olives in a bowl. In a small bowl mix the olive oil, garlic, chile flakes with a whisk. Stir to combine the dressing ingredients with the vegetables.
Drain the spaghetti and return to pot. Add the sauce-vegetable mixture, and stir gently to combine. Season with salt & pepper to taste. Serve hot.
This is best eaten right away, since otherwise the arugula will wilt.