Mediterranean Quinoa Salad

::Quick post since it's almost my bedtime::    After a long day today at the office, I whipped up this quick and healthy side dish.  We had it with homemade chicken soup.  Too good not to share...enjoy!



Mediterranean Quinoa Salad

Ingredients:

1 cup white or red quinoa, rinsed well*
1/4 c sun dried tomatoes
2 oz (approx 1/4 c) crumbled feta
2 large cloves garlic, minced
1 T olive oil
1 small lemon, zested and juiced
1-2 tsp fresh herbs (think: basil...oregano...parsley...rosemary...thyme)
Optional:  serve over bed of baby spinach (a handful)

Directions:

Cook quinoa and let cool until room temperature.   Mix in the sun dried tomatoes, garlic, olive oil, lemon and herbs until combined well.   Fold in feta cheese and serve (hot or cold).

This would be great to take to lunch the next day.  Oooh, or with a grilled piece of chicken on top or some grilled eggplant, mushroom and peppers for a completely delicious summer meal.  I can't wait to get OUTSIDE and cook. :)

*as with any grain or bean, rinse WELL to clean off dust, debris, and potential pesticides/heavy metals!

Mediterranean Lamburgers & Crispy Dijon Brussels

Finally got to pick up the whole lamb that we ordered from Mirror Lake Organic Farm in Capac, MI. Since it was a perfect 60 and sunny fall day, I hit up the Royal Oak Farm Market where my favorite find was a huge stalk of brussel sprouts. It was kind of obvious what I was making for din. FIRE UP THE GRILL!

Lamburgers:

1 lb ground lamb (organic)
1 tbsp finely diced onion
1 egg
Breadcrumbs - a small handful
1-2 tsp seasoning of your choice (I used Bragg's Sea Kelp Delight)
Worcestershire sauce - few dashes
Salt & Pepper

Mash up, form into 4 patties and let sit for 20 min or so. Fire up the grill & you know what to do. :)

Sun Dried Tomato Aioli:

5 sun dried tomatoes (diced finely)
2 tbsp real mayonnaise (none of that fake crap!!)
1 clove garlic (diced finely)
Few DRIPS of fresh lemon juice

Stir.

Brussel Sprouts:

2 cups brussel sprouts (washed and quartered)
3 tbsp finely diced onion
1 tbsp butter
Dijon Mustard (1-2 tsp)
Bragg's Apple Cider Vinegar (1-2 tsp)
Olive oil (1-2 tsp)
S&P

Heat a pan to medium. Melt the butter and add onions, stir for a minute or so. Add quartered brussel sprouts and cook until some are starting to get a nice golden-brown color. While cooking, Mix & whisk equal parts of dijon mustard, apple cider vinegar and olive oil (about a teaspoon or two of each) and add some salt & pepper. When the brussels are done cooking, pour in the dressing. Toss to coat & serve!



I served the lamburgers on whole wheat pitas (I used Trader Joe's) with some baby spinach, feta cheese & sun-dried tomato & garlic aioli. Tangy, delicious, nutritious. Maybe it's the local, grass-fed, hormone & anti-biotic free and just processed yesterday part, but there is something MAGIC about lamburgers! Enjoy!