Tag Archives: Spinach

Cranberry, Apple and Spinach Quinoa Salad

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I don’t know about you but I love any recipe with directions that read, “combine all ingredients, and serve!” Which is why I love quinoa salads so much. Other than the actually cooking of the quinoa, every set of directions is the same. And the options are endless for what you can combine it with. Whether it is sweet, savory or a mixture of the two, it is one of the easiest, healthiest, go-to meals I use. This one is particularly great for winter since cranberry and apple elicit images of snuggling up by the fire (for some odd reason…).

Ingredients:

  • 3 cups of cooked quinoa (use part broth, part water for added flavor)
  • 2 T olive oil
  • 1 small yellow onion, diced
  • 3 T balsamic vinegar
  • A handful or two of spinach or arugula, chopped
  • 3 celery stalks, finely chopped.
  • 1 apple, diced
  • 1/2 cup of walnuts, chopped
  • 3/4 cup dried cranberries
  • 2 tsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • 1/8 tsp cayenne pepper
  • Optional: 3 oz goat cheese, crumbled and added on separately

Directions:

Cook quinoa: In a medium saucepan combine quinoa, broth, water and ½ tsp sea salt. Bring to a boil and then reduce the heat to medium low and simmer. Cook for fifteen minutes. Remove from heat and leave covered for another 5 minutes.

Meanwhile, heat 2 T olive oil in skillet. Add chopped onion and celery; cook and stir until  tender (about eight minutes). Add balsamic vinegar and stir until the vinegar cooks off, about another 60 seconds. Remove from heat and cool to room temperature.

Mix quinoa, arugula or spinach,  onion and celery mixture, apple, walnuts and cranberries in a large bowl.

Make dressing: combine balsamic vinegar, olive oil, Dijon mustard, garlic, salt, black pepper and cayenne. Toss with quinoa mixture or leave on the side.

This is great warm, at room temperature or chilled.

In other news…

My mom got chosen from a raffle to go on the field during last weekend’s Vikings game! I was so upset I couldn’t join but she took some great pics of being in the tunnel with the players running by and of her on the field! …..And then they lost – buzz kill. She had a blast though…

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Spinach salad with roasted beets and goat cheese

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Can I just say, I have the most amazing parents ever. I mean, I see so many stories about children growing up in horrible conditions. I watched the Casey Anthony trial like a hawk and was disgusted at the thought that she very likely killed her daughter and walks free to this day. I’m not interested in hearing everyone’s opinions on the case whether you think she was guilty or not – the child experienced something traumatic at an age when all we should feel is love. It kills me. Anyways, I just wanted to say how grateful I am and how blessed I feel to be loved by both parents and to have parents that appreciate me and are proud of me. I love them so much and hope I can repay them in some way for every sacrifice they have made for me….so I start small. I have been cooking my booty off for them since I have landed here in Minnesota and I couldn’t be happier. (Did I ever mention that I am a huge Vikings fan? And that I’ve met Jared Allen before? I just found this picture and thought I should share….)

Haha he makes me look like a twerp! I’m actually rather tall (5’7) but he’s Jared Allen so…yea….Anyways. My mom and I got to meet him at the Vikings 50th Anniversary party last year, so cool!

Anywho! Last night I made them a fabulous meal (if I do say so myself). My parents recently built a new house that embodies their personalities to a tee. Coming from Chicago, cooking in their kitchen is beyond words. Look at this insane kitchen I get to cook in?

As we embark into the bitter cold of winter we start to lose our fancy for salads (if we even had one in the first place.) Well believe it or not, there are ways to make salads more “fall/winterish vs Summerish. I told you about the Farro, fennel salad but today I have a classic beet and goat cheese salad that is actually appropriate no matter what the weather. If you don’t have or don’t like beets, pears would also be great with this recipe. This is a very classy salad that takes very minimal effort and looks very gourmet.

Ingredients

  • 2-3 medium beets – scrubbed, trimmed and cut in half
  • 3 tablespoons chopped walnuts
  • 3 handfuls of mixed baby spinach (or your choice of greens)
  • 1/3 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • Goat cheese

Directions

1. Wash and remove stems and ends from beets and place in a saucepan of water and bring to a rapid boil. Cook on boil for 20 to 30 minutes, until tender. Test beets by sticking a knife through it – it should go through pretty easily. Drain and cool. Remove skin and cut into small pieces.

2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar, garlic and olive oil to make the dressing. (add S&P to taste)

4. Toss spinach in a big bowl with the candied walnuts and beets then top with goat cheese. You can drizzle the dressing on each plate separately or toss with the spinach before adding other ingredients. (I was entertaining so I forgot to snap a pic but this photo will give you an idea of what it should look like.)

(Source)

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Seared scallops with sweet potato puree and garlic sauteed spinach

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It’s a mouthful (pun intended)! This may sound gourmet but let me tell you, it was so FREAKIN’ easy! It took less than 20 minutes to prepare, it was delicious, nutritious and it’s nice and light for summer. This recipe serves one.

Ingredients

Sweet potato puree

  • 1 cup stock (chicken or veggie, you can also use water in a pinch)
  • 1 sweet potato
  • teaspoon of brown sugar
  • 2 teaspoon of salt, more for seasoning
  • 1 teaspoon of pepper
  • dash of nutmeg
  • 1 heaping tablespoon of low fat sour cream (or you can use non-flavored yogurt for an even healthier version)

Sauteed spinach

  • 2-3 handfuls of spinach
  • Chicken or veggie stock (or oil)
  • 1 teaspoon of garlic

Scallops

  • Paprika
  • Chili powder
  • Salt
  • Pepper
  • Butter or oil for pan

Directions

Scallops:

Combine spices in a small dish and tap the top and bottom of each scallop gently into the mixture, shake excess off. Heat butter or olive oil in a large, non-stick skillet over medium-high heat. Once hot, add the scallops. Make sure the scallops do not touch each other. Sear 2 minutes on each side, they should have a golden brown crust.

Spinach

Meanwhile, heat broth or oil in a large skillet. Add spinach and garlic and saute until wilted.

Sweet potato puree

In a medium saucepan add chicken stock, brown sugar, 2 tablespoons sea salt, 1 tablespoon cracked black pepper, and a pinch of nutmeg. Stir mixture and bring to a boil. Meanwhile, peel sweet potatoes and cut into medium-sized cubes. Add to the chicken stock and cook for 15 to 20 minutes until soft. Once potatoes are soft, place potatoes in a food processor. Reserve the liquid and set aside. Add sour cream or yogurt and blend until smooth. If too dry, add broth. Season with salt and pepper to taste.

Assembly

Sweet potato puree goes on the bottom. Then layer the sauteed spinach and finally add the scallops.

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It’s also time to announce the winner of my Dreamfields Pasta giveaway!

CONGRATS to Andrea from Onion in my Hair!!! Please email me where you would like your box of pastas shipped to! (dishnutrish (at) gmail (dot) com)

And check out these Funky Monkey Snacks, they have 3 servings of fruit in each ounce! They are hosting a photo contest right now called “Where in the World is Funky Monkey,” but it ENDS TOMORROW! If you have their snacks handy, take them on your adventures today and take a picture! If you don’t, just download one of our images of the snacks and take that with you! All submissions have a chance to a year supply of our snacks or an iPod! Like their page on Facebook and follow them on twitter for updates on future contests.

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