Tropical Quinoa Salad

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A couple of months ago, we finally gave quinoa a try, and am so glad we did. It’s healthy, quick, and takes on any flavor that you add to it. Last week I made coconut shrimp, but wanted something lighter to go with it. My first thought was a mango-lime rice, but wasn’t feeling up to my reigning title as “Starch Queen of the Eastern Seaboard”.  I had a mango, an avocado, and some quinoa – so I whipped up this salad, and everyone gobbled it right up. How awesome is it to hear your 4 year old say “I love quinoa!”?

It was light, yet filling, and flavorful. I think some fresh grilled pineapple would fit nicely into the equation here as well, so feel free to toss some in if you have it handy. That’s the great thing about quinoa, it makes it really easy to “wing it”, and make something fabulous from things you have in your pantry or crisper drawer.

Tropical Quinoa Salad

2 cups quinoa, rinsed and drained
1 mango, peel removed and diced
1 avocado, peel removed and diced
1/2 red onion, diced
1/4 cup shredded coconut
1/4 cup chopped cilantro
Juice of 2 limes
3 Tbsp coconut or olive oil
kosher salt
black pepper

Cook quinoa according to package directions. Set aside to cool.

In a small saute pan or in a 425 degree oven, toast the coconut until lightly browned. Set aside.

Combine quinoa, mango, avocado, red onion, toasted coconut, cilantro, lime juice and coconut oil. Toss to combine. Season to taste with salt and pepper. Serve at room temperature, or cover and chill until ready to use.

Cilantro-Lime Rice

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Can’t believe I hadn’t shared this one yet! It seems like the things I make most frequently in my kitchen, I skip over on the blog. We love this rice, and I make it at least once a week. Great as a side for anything Mexican, or even as a light main course paired with some of Elly’s World Famous Black Beans.

I remember I used to be scared of cooking rice on the stove-top. Don’t tell anyone, but I always used to cook it in it in the microwave! *hangs head in shame* Some people swear by rinsing the grains of rice, but I opt for the saute method. Leaves me with perfectly cooked rice every time. I love the kick from the lime, and paired with the cilantro – it’s the perfect flavor combination!

Cilantro-Lime Rice

1 Tbsp butter or olive oil
1 cup long-grain white rice (basmati or jasmine)
2 cups water
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh lime juice
salt, to taste

Heat butter in medium saucepan over medium-high heat. Add rice to pan and saute for 1 minute, add water, cover, and bring to a boil. Reduce heat to low and simmer for 18 minutes. Remove cover and fluff rice with fork. Remove from heat and let sit for 5 minutes. Add in the lime juice, cilantro, and salt and toss lightly to combine.

Source: adapted from ChipotleFan

Cantaloupe Salsa

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I love salsas of all kinds. Traditional red salsa, corn salsas, fruit salsas – it would be hard to nail down just one favorite. Last week we had fish tacos, and I went to the store for a few last minute ingredients. The cashier alerted me to the fact that the fresh, local cantaloupes were on sale for $2 BOGO. How could I resist? A true buy one get one too, not that BOGOHO crap!  I’d planned to do my usual mango salsa, but remembered when Shawnda had made a cantaloupe salsa to pair with fish tacos, and thought that would be a fun twist instead.

I pretty much just took my recipe for pico de gallo, and subbed in cantaloupe for tomato. It was fresh and delicious, and perfect with the blackened fish. And of course it wonderful for munching on with tortilla chips too. I know this would be a hit at any potluck or BBQ, as it’s so unique and different. Taking advantage of the last of the summer’s bounty while I still can, I know I’ll be making this a few more times before all the good melons are gone!

Cantaloupe Salsa

2.5 cups cantaloupe, finely diced (about 1/2 large cantaloupe)
1 cup red onion, finely diced
2 jalapenos, seeded and minced
1/4 cup cilantro, chopped
juice of 1 lime
salt to taste

Combine cantaloupe, red onion, jalapenos, cilantro, and lime juice in a medium bowl. Stir to combine. Season to taste with salt. Cover and refrigerate until ready to serve.

Source: inspired by Confections of a Foodie Bride

Tomato Pie

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Tomatoes, fresh from the vine, are one of summer’s greatest gifts. There’s so many ways to use them, but few are simpler or more delicious than a tomato pie. When I first heard the term “tomato pie” – I wasn’t quite sure what to expect. Was it sweet? It was after all pie, right?  But, after one bite I was hooked.

Tomatoes and onions are layered in pre-baked pie shell, then topped with a mixture of cheeses and fresh basil. So, yeah, it’s essentially a crust of cheese. How can you argue with that? My girlfriend made a couple for our book club this past weekend, and I’m afraid I might have eaten an entire pie to myself if they’d have let me! With all the fresh tomatoes I had in a colander on the counter, I knew I had to make one to share with you guys!

I did tweak a few things. First, I sliced the tomatoes, then salted and let sit for a few minutes to strain liquid out.  I like the layers! I sauteed the onions with a bit of garlic before adding them to the pie. Added a drizzle of balsamic before topping with the cheese mixture. Traditionally that mixture is mayonnaise, and then various cheeses. I wanted to lighten it up a bit, so I subbed half the mayo for Greek yogurt – and, as always, I love the slight tang that it lended to the dish!

If your lucky enough to have an abundance of tomatoes right now, do yourself a favor and make this pie! Or, better yet, make two – because they’ll go fast. Apparently they freeze great too. Stick it in the fridge the night before to defrost, then bake as usual. I’m definitely making a couple more to freeze before tomatoes are gone for good. It would be wonderful to enjoy this summery goodness in January!

Tomato Pie

1 9-inch pie shell (click for my favorite pie crust recipe)
1/2 onion, diced
1 tbsp olive oil
2 cloves garlic, minced
4 tomatoes, sliced in 1/4-inch slices
1/4 cup fresh basil, chopped
2 cups grated cheese (Cheddar, Mozzarella, Monterey Jack)
1/3 cup mayonaise
1/3 cup plain Greek yogurt
2 tsp balsamic vinegar
salt, freshly ground black pepper

Preheat oven to 350F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and pre-bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Place the sliced tomatoes in single layer on a cooling rack placed inside a baking pan, and sprinkle both sides with kosher salt. Let sit 15 minutes to let liquids drain.

Add olive oil to a medium skillet over medium high heat, and saute the onions until starting to brown on the edges. Add the garlic and cook for an additional minute. Remove from heat.

Sprinkle the bottom of the pre-cooked pie shell with the onions and garlic. Place the sliced tomatoes in even layers on top of the onions. Drizzle with the balsamic vinegar. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Greek yogurt, a sprinkling of salt and freshly ground black pepper. Spread the cheese mixture over the tomatoes.

Bake at 350, uncovered, until brown and bubbly – about 35 minutes. Let cool for at least 30 minutes before slicing.

Source: adapted from my friend Sarah via Simply Recipes