BM# 70: Week 3/ Day 1 Theme: Cooking for One Dish: Thai Quinoa Salad with Peanut Dressing My theme for this week’s blogging marathon is ‘Cooking for One‘. I mostly cook for 1 because I cook during the day when the kids are in school and my husband is usually traveling for business. When I saw the theme, I…
Wild rice takes quite a bit of time to cook, almost an hour, so plan accordingly. Original recipe used Fuju persimmon in the salad, but I added some apple instead. This is a simple, yet tasty salad that is sweet, tangy, nutty and earthy.
Tabbouleh with roasted tomatoes. Bulgur is rather bland by itself, but adding roasted tomatoes and fresh herbs adds much needed flavor.It tastes tastier as it sits. This salad is great for summer parties and barbecues. It can also be served in a Middle Eastern platter.
Quinoa & Pistachio Salad with Moroccan Pesto is easy and quick to put together. While the quinoa is cooking, you can make the pesto and prep the veggies, then toss everything together. It can be served right away or chilled until ready to serve. It is great to make ahead for picnics or to pack for lunchbox.
This salad combines freekeh with crispy roasted cauliflower and is flavored with lemon, fresh mint and other bright seasonings. If you can’t find freekeh, then broken wheat or coarse bulgur is a fine substitute. Roasted cauliflower is one of my latest favorites and it tastes amazing in this salad.
Farro is an ancient grain that looks similar to wheat. This farro salad with chickpeas and feta cheese is very easy to put together and is hearty, filling and delicious.
Healthy & Nutritious Summer Salad made with Whole Barley. A great make ahead dish for picnics or pack for lunches.
Millet salad made with roasted Brussels Sprout, dried cranberries and walnuts. It is hearty, filling and delicious. It is great to serve as part of holiday buffet.