News Taffy

As the temperatures warm up, you may be looking for something new to try to tempt your taste buds. We all get tired of eating the same thing day after day and crave variety. When the seasons change, we are ready to change with it and that includes our diet. Even I get tired of planning meals and doing the shopping, cooking and most of the clean up. That is why I continually browse magazines, online recipe sources and the newspaper for new recipe ideas.

Keep a notebook of your favorite recipes so you can easily plan meals and prepare a grocery shopping list. The following recipe is good to make because it can be a main dish if you add meat or fill in as a side dish for baked fish or chicken. Since it makes a large bowlful and keeps well in the refrigerator, there are plenty of leftovers for another meal or to take to lunch. Quinoa (pronounced keen -wa) is a whole grain that has become popular in recent years. It is gluten free and is packed with iron, B-vitamins, potassium, calcium, vitamin E and fiber. Quinoa is one of the few plant foods that are a significant source of protein. The only drawback is that it can be pricey - I paid $5 for 16 ounces at Kroger. Quinoa has little flavor so it can easily adapt to many recipes. I have found the red and white varieties locally.

Mediterranean Quinoa Salad

INGREDIENTS:
*2 cups water
*2 cubes chicken bouillon
*1 clove garlic, minced
*1 cup quinoa
*1/2 cup Kalamata olives
*1/2 cup crumbled feta cheese
*1/4 cup chopped fresh parsley
*1/4 cup chopped fresh chives
*1/2 tsp. salt
*1/2 cup fresh lemon juice
*1 Tbsp. balsamic vinegar
*1/4 cup olive oil
*1/2 red onion, diced
*1 large bell pepper, diced
*2 cups diced cooked chicken, if desired

DIRECTIONS:  Bring the water, bouillon cubes to a boil. Add the quinoa, reduce heat to medium high, cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Meanwhile, chop the vegetables and herbs, squeeze the lemon juice and place in a large bowl. Add the remaining ingredients and stir gently. Cool the quinoa a bit before adding to the rest of the salad so it doesn’t melt the cheese. Serve warm or chill and serve cold.

The next time I make this, I plan to add some cherry tomatoes. If you like spicy foods, you could add some chopped fresh jalapeño and substitute crumbled cotija cheese for the feta and cilantro for the parsley, giving it a Mexican flair. Whatever you do, be sure to use fresh herbs as they give any food a fresher, more interesting taste.

In a few weeks the farmer’s markets will open and we can have fresh vegetables and fruits. I know I can’t wait!