Tag Archives: vinaigrette

Quinoa Pasta with Baby Spinach

14 Jan

I love pastas… and when trying to do gluten-free for a few weeks, I crave it more and more each day.

We found this new pasta over at Costco – QUINOA PASTA!! I was skeptical at first, but it’s awesome! Cooks just the same and even better, I might add, than Tinkyada Rice Pasta, which for years has been my gluten-free pasta of choice. It withstands being left in hot water better than rice pasta.

This is a great recipe that combines pasta and salad all rolled into one… it’s basically pasta, salad and vinaigrette. It’s easy to make, delicious to eat, fast as it takes as long as the pasta takes cooking and even works great for company. I am planning to make this for someone new I’ve been seeing lately. Shhhhhh!!!! But, that’s just between you and me, OK??

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QUINOA PASTA WITH BABY SPINACH

2 heaping cups of dry quinoa pasta
4-5 large handful baby spinach
2 garlic cloves, peeled and smashed
2-3 tbs of olive oil
The zest of 1 lemon
The juice of ½ of that same lemon
¼ cup parmesan cheese, optional
Salt and freshly cracked black pepper to taste
  1. Bring a large pot of water to a boil, add salt and cook pasta according to the package directions. I usually boil the pasta for about 7-8 minutes, kill the heat, cover the pot and allow the pasta to continue cooking in the hot water.
  2. In a skillet over mdium-low heat, add about 2tbs of olive oil and the 2 garlic cloves. The garlic will infuse the oil with its taste. Allow the garlic to cook a bit in the hot oil, but don’t fry it, cook it just until it starts to change colors. Take the garlic pieces out and discard them. Turn off the heat and add the lemon zest, the juice and season with salt and pepper. Mix together and keep in hold until the pasta is done.
  3. Drain the pasta and return to the same pot. Add the baby spinach and the olive oil/lemon mixture. Toss well to combine. The heat of the pot and the pasta will start to wilt a bit the spinach. It’s possible you may need to add the spinach in batches, but that’s ok. I like that some of the spinach wilts more than others.
  4. Add an additional drizzle of olive oil and the parmesan cheese, if using. Toss one last time to combine and serve immediately.
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Spinach and Goat Cheese Salad

1 Apr

Leslie is a new friend I run with in Boca Ratón… She is a salad lover like me.

I always end up talking food with everyone I meet and this is one of Leslie’s favorite salads to make. I hope you enjoy it as much as Leslie and I enjoy it.

Leslies Salad

SPINACH AND GOAT CHEESE SALAD

Baby Spinach leaves
Goat Cheese crumbles
Spiced Nuts – like almonds or pecans
Dress with Balsamic Vinaigrette (recipe follows)
  1. Mix all the ingredients in a large salad bowl and dress with Balsamic Vinaigrette. Toss well to combine.

BALSAMIC VINAIGRETTE

¼ cup extra-virgin olive oil
2 tbs balsamic vinegar
1 tsp Dijon mustard
Salt and Pepper to taste
  1. Mix all the ingredients in a small glass jar and shake well.

Mixed Green Salad… great way to return to the land of the eaters

11 Mar

After a week without eating solid foods, you certainly want to maintain your system as clean as possible. We are encouraged to eat only fruits and salads after we finish our spiritual retreats.

This was the salad I made right after we came back to the “land of the eaters”… it was improvised by what was freshest at the market on New Year’s Day, but it turned out to be so delicious, that we prepared it exactly the same for a few days after because I got so enamored of the flavors.

This is my way to get you enamored with salads too… hope it works!!!!

Salad - After Retiro

MIXED GREEN SALAD

2 large handfuls of Baby Arugula
1 large handful of Baby Spinach
1 handful of Alfalfa sprouts
1 Tomato, sliced
¼ cup sliced Almonds
¼ cup dried Cranberries
Lemon Vinaigrette – Lime juice, Extra Virgin Olive oil, Salt and Pepper
  1. Combine the first 6 ingredients in a large salad bowl. Squirt the juice of ½ a lemon, drizzle some olive oil and season with salt and pepper. Toss all the ingredients with your hands to combine well.
  2. Eat immediately… as the lettuces will wilt if you let this salad sit for too long.
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