Thursday, July 4, 2013

eating my share: snap to it

When it comes to potlucks, I either like to bring something pretty healthy or swing in the other direction and bake a decadent treat. A lot of the time, I can't decide and I make both! This salad is bright with the flavors of lemon and herbs. It's got a fresh crunch from snap peas and cucumbers. And it's a bit decadent due to halloumi  cheese, which is pan fried before being tossed into the mix. I urge you to try some halloumi if you never have, it's a deliciously salty and meaty cheese. Some crumbled feta would be a good substitution.

Quinoa Salad with Snap Peas, Cucumber and Fried Cheese

salad components:
3-4 cups cooked quinoa
2 cucumbers, seeded and cut into bits
(to seed your cucumbers, slice in half lengthwise
and scoop the seeds out with a spoon)
3 cups of snap peas, trimmed and sliced
3 scallion greens, thinly sliced
1/4 - 1/2 cup of minced shallot or whites of scallions
1 8 oz. package of halloumi or queso frier cheese, sliced and pan-fried in 1 tbs of oil.
Cut into small cubes after frying

lemon-herb dressing: 
1/4 cup fresh mint
1/4 cup fresh oregano
3-4 tsp white wine vinegar
juice from 2 lemons
1 tsp sugar
1/4 - 1/2 cup extra virgin olive oil
pinch of salt

Use an immersion blender, food processor or whisk to combine all of the dressing ingredients. Season to your liking and add extra sugar, salt or oil if needed.

In a big bowl, combine the minced shallot and about 1/2 cup of the dressing and let sit for 10 minutes. Add remaining ingredients to the big bowl and stir to combine. Season to taste with salt and add more dressing if needed.

kimchi update: It's looking and tasting good. This spicy and tangy condiment will be topping plenty of grilled foods over the next few festive days!

Enjoy your holiday,

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