Asian stir-fry quinoa salad

This dressing is one of my favorite dressings in the world. The salad it goes with is a delicious wonton chicken salad. The big problem is that my weakness is fried wontons wrappers. I was in the mood to be healthier than that. So I came up with this salad and it was wonderful!

Asian stir-fry quinoa salad

1 c quinoa
1 head broccoli
1 red pepper
2 carrots
Green onions
1/3 c. dry roasted cashews
1/2 c Mandarin oranges



Dressing
1/3 c oil
3 T sugar
3 T red wine vinegar
1 t salt
1/4 t pepper

Cook quinoa according to package directions. Dice veggies. Stir fry veggies in grapeseed oil. Add cashews for last minute or two. Remove from heat and mix with cooked quinoa. Allow to cool then add Mandarin oranges. While cooling whisk together all the ingredients for the dressing. Pour dressing over salad and mix well. Refrigerate for at least 30 minutes (we had leftovers the next day and it was still amazing so I think this could easily be made in the morning or even the day before).

Like any good stir fry the veggies could be mixed up according to what your tastes are, or what you have in your fridge :)

Mediterranean stuffed tomatoes with quinoa and vegetables

The other day I was feeling in the mood for something light for dinner, with lots of flavor, veggies and not a salad. I kept craving this stuffed cherry tomatoes I made for John's promotion in May, but I knew that wasn't quite "meal" material. I took that idea and ran with it. I LOVED the end results. Light, flavorful and lots of yummy veggies plus super nutritious quinoa.

Mediterranean stuffed tomatoes with quinoa and veggies

3 large tomatoes
1/4 large onion
1 clove garlic
1 red pepper
1 zucchini
1/2 cup spinach
2 T. Greek kalamata olive roasted garlic spread (this could easily be made in the food processor by blending olives, roasted garlic, olive oil, and a little crushed red pepper).
Lemon juice
3/4 c. quinoa
Feta cheese
Olive Oil

Preheat oven to 400

Cook quinoa according to package directions

Finely dice veggies. Heat 1/2 T olive oil over medium heat. Add onion, garlic, pepper, and zucchini. Cook about five minutes or until veggies soften. Add spinach and cook 1-2 mins more.

Cut off tops of tomatoes and take the seeds out. Brush the outside with olive oil and place on cookie sheet.

Combine quinoa, veggie mixture, olive spread and feta cheese to taste. Stuff each tomato with 1/3 of the mixture. Top with more feta and drizzle with a little olive oil. 

Bake for 15-20 mins. Squeeze lemon juice on top before serving.