Just like soup is comfort food for me in the winter, salad does the trick all summer long. I made two of my favourites for our family Father’s Day BBQ last weekend.
If you’ve never tried quinoa, I highly recommend it. I discovered it when I was looking for a wheat-free alternative for K. It cooks up just like couscous but has a nuttier flavour, a nice crunch, and is packed with protein.
Mediterranean Quinoa Salad
1 cup quinoa
chopped parsley and mint
grape tomatoes (halved)
1/2 small red onion (chopped)
juice of 1 lemon
salt & pepper
Bring 2 cups of water to boil, add quinoa. Meanwhile, chop parsley, mint, tomatoes and onion. When water has evaporated in the quinoa, remove from heat, let sit for a few minutes, then fluff with a fork (same as with couscous).
In large bowl, mix together parsley, mint, tomatoes, onion and quinoa. Add in olive oil, lemon juice, salt and pepper to taste. Place in refrigerator to cool until serving time. Fold in feta cheese.
You could also add some black olives, too but I omitted these as my family are not big fans of olives.
My second summer salad is a wonderful recipe a friend makes at every bash she hosts, and which I love!
Summer Broccoli Slaw
1 head of broccoli (crowns only) very finely chopped
1 zucchini (shredded)
1 large carrot (shredded)
1 cup crasins
1/4 cup slivered almonds
1 jar of Renee’s poppyseed dressing
Chop/shred all vegetables. In a large bowl mix together all the ingredients and serve. The trick to this salad is to chop the broccoli really, really small. That way the taste of raw broccoli is manageable (at least to those of us that don’t like raw broccoli!)
Chill, serve and enjoy summer!