I bought the cookbook Feeding the Whole Family when Kea was born, about 12 years ago – and at that time we discovered and fell in love with both of these salad recipes. Ever since, they’ve been our go-to recipes for potluck dinners, picnic meals in the park and just general salads to keep in the fridge throughout the summer to compliment any meal. We LOVE these salads:-)
Quick Lemon & Garlic Quinoa Salad
1 cup dry quinoa
8 cups water
pinch of sea salt
1/2 cup carrots, chopped
1/3 cup parsley, minced
1/4 cup sunflower seeds
2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 Tbl extra-virgin olive oil
2 Tbl tamari
Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in 3-quart pan and dry-roast on low heat (about 5-8 minutes). Stir grains constantly until they begin to change colour and give off a nutty aroma. Bring water to boil in a large pot. Add salt and toasted quinoa to boiling water. Boil for 10-12 minutes. Remove from heat and drain quinoa through a large strainer (in the same way you would prepare pasta.)
Prepare dressing and place in a large bowl. Add carrots, seeds, and parsley. Add cooked quinoa and toss well. (I usually reverse the order of this) Serve at room temperature or chilled.
4 large beets
1/4 cup pumpkin seeds, toasted
1 bunch beet greens
2 scallions, finely chopped
1/4 lb feta cheese (optional)
3 Tbl extra-virgin olive oil
2 Tbl balsamic vinegar
3/4 tsp Dijon mustard
1/4 tsp ground pepper
1 Tbl finely chopped fresh basil
Wash beets and remove tops. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (about an hour). Set aside and cool.
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand. This will toast the seeds evenly and prevent burning. When seeds begin to pop and give off a nutty aroma they are ready. Remove seeds from skillet and set aside.
To prepare beet greens, bring a large pot of water to boil. Wash beet greens by submerging the bunch in a sink full of cold water. Shake off water and chop the bunch into bite-size pieces. Drop greens into boiling water and let it cook for about 30 seconds, just enough to make the stems tender. Place greens in a colander and run cold water over them to halt cooking.
Place all dressing ingredients in a jar and shake well. Peel beets and cut into small cubes. Squeeze excess water out of the cooked beet greens. Put cubed beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. If using feta cheese, crumble on top. Serve at room temperature or chilled.