Herbed Beet Fritters with Lemon-Herb Cashew Cream

The next time you have extra beet roots hanging around, I highly recommend that you whip up these herb-filled beet fritters, topped with a bright (not to mention dairy free) lemon-herb cashew cream sauce. Once you’ve mastered this technique of making vegetable fritters, get creative and swap out the grated beets for other veggies like carrots, zucchini and kohlrabi. This 100% plant-based recipe makes for an awesome appetizer, a colorful veggie side, and can even serve as a vibrant vegetarian main dish. This recipe was adapted from one of my very favorite farmers + amazing cooks, Andrea Bemis, and her cookbook + blog Dishing Up the Dirt.

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Herbed Beet Fritters with Lemon-Herb Cashew Cream

prep time: cook time: total time:

ingredients

Herbed Beet Fritters
  • 2 cups shredded beets (from 2-3 beet roots)
  • 2 tablespoons minced mint
  • 2 tablespoons minced parsley
  • 2 tablespoons minced dill
  • 1/2 cup diced red onion
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 cup chickpea flour
  • 1/2 teaspoon cumin
  • 2 flax eggs (2 tablespoons ground flax stirred into 6 tablespoons water)
  • 3-4 tablespoons coconut oil
  • Flaky sea salt and minced fresh herbs, optional garnish
Cashew Cream
  • 1 cup raw cashews, soaked for 30 mins in boiling hot water
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 2 cloves of garlic, minced
  • Kosher salt and freshly ground black pepper

instructions

  1. For the Cashew Cream Sauce: Drain and rinse the soaked cashews. Add them into a food processor along with with 1/2 cup water, lemon juice, oil, mint, parsley, dill, and garlic. Process until completely smooth and creamy. If the sauce seems too thick add a bit more water. Taste and add kosher salt and pepper to taste. 
  2. Make ahead the flax eggs for the Beet Fritters: Combine 2 tablespoons of ground flax in a small bowl with 6 tablespoons water. Whisk to combine and allow to thicken for 5-10 minutes in your fridge. 
  3. In a large bowl combine the grated beets, mint, parsley, dill, red onion, salt, chickpea flour, and cumin. Add the flax eggs and mix well. Taste and adjust seasoning as needed. 
  4. Heat a few tablespoons of coconut oil in a large non-stick skillet over medium-high heat. Scoop the beet mixture into roughly 1/4 cup portions and lightly flatten them into patties. Cook for 2-3 minutes per side, until golden brown. Cook the fritters in batches, adding more coconut oil to the skillet as needed. 
  5. Serve with a dollop of the Cashew Cream Sauce, a pinch of flaky sea salt, and a sprinkling of fresh herbs.
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Roasted Beet & Quinoa Salad with Citrus-Za'atar Viniagrette

I know what you’re thinking. We’re in the depths of winter, and the last thing you want is another recipe containing beets and kale and quinoa. BUT HEAR ME OUT. This salad takes winter staples (like the aforementioned beets and kale) and jazzes them up, thanks to generous dusting of fresh mint and a zippy citrus-za’atar vinaigrette.

If you’re not familiar with za’atar (pronounced ZAH-tar) it is a supremely aromatic eastern Mediterranean spice blend – typically consisting of toasted sesame seeds, dried thyme/oregano/marjoram, cumin, sumac, and salt. I love using za’atar to spice up a vinaigrette, but it’s also fabulous for seasoning meat, fish, and vegetables or just sprinkle it on top of just about anything – hummus, baba ganoush, yogurt, bagels, chickpeas, popcorn, etc. Shop local if possible, but if you can’t find za’atar locally, here’s a recommended brand you can purchase online.

Oh! And on a root-to-stem cooking note – if you’re making this recipe and purchase beets with tops, you can (and should!) use the beet greens instead of kale in this recipe. This recipe was developed in partnership with Imperfect Produce.

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Roasted Beet & Quinoa Salad with Citrus-Za'atar Vinaigrette

ingredients

For the Salad
  • 3 large (or 4 small) beets
  • Olive oil
  • Salt & pepper
  • 1 cup quinoa
  • 1 bunch of kale, chopped (or use beet tops, if available)
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/2 cup chopped fresh mint
For the Citrus-Za'atar Vinaigrette
  • Juice from 1 orange (3-4 tablespoons)
  • 1 tablespoon apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons za’atar
  • Kosher salt, to taste (start with 1/4 teaspoon)
  • Freshly ground pepper, to taste

instructions

  1. Preheat oven to 400F. Wrap the beets individually in foil and drizzle each beet with a teaspoon or two of olive oil and a pinch of salt + pepper. Roast for 45-50 minutes, or until tender and easily pierced with a paring knife. When cool, remove skin and chop into bite-sized pieces and set aside.
  2. While the beets are roasting, cook the quinoa. Bring 1.5 cups of water and a pinch of kosher salt to a boil in a small saucepan. Stir in 1 cup uncooked quinoa, lower the heat to a simmer and cover. Cook for 15 minutes. After 15 minutes, add the chopped kale (or beet tops, if using) to the top of the quinoa, then re-cover the saucepan and let the greens steam for 5-10 minutes. When done, fluff the quinoa and greens lightly together with a fork.
  3. While the quinoa and kale are cooking, make the citrus-za’atar vinaigrette. Combine all the vinaigrette ingredients in a mason jar and shake vigorously until emulsified.  Taste and adjust seasoning as needed. 
  4. Combine the quinoa/kale mixture, roasted beets, chopped walnuts, and chopped fresh mint together in a bowl. Drizzle on the citrus-za’atar vinaigrette and stir everything gently to combine. Taste and adjust seasoning as needed – I usually add a bit more salt and pepper. 
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Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

When you buy bunches of carrots with the tops still on, that means they are super fresh. While most people just toss the tops, there are lots of ways to incorporate those gorgeous greens in your dishes. This roasted carrot recipe is simple, beautiful, and is truly “root-to-stem” cooking thanks to the carrot top + pistachio gremolata. Gremolata is traditionally made with chopped parsley, lemon zest, and minced garlic, but I love substituting carrot tops for the parsley and adding pistachios for an extra pop of color and crunch to the dish. This recipe was created in partnership with Imperfect Produce, my favorite company that’s changing the world by embracing “ugly” vegetables, reducing food waste, and making fresh produce accessible for folks all across the country.

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Honey Roasted Carrots with Carrot Top & Pistachio Gremolata

prep time: 15 minscook time: 35 minstotal time: 50 mins

ingredients

Honey Roasted Carrots
  • 1.5-2lbs carrots with tops
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
Carrot Top & Pistachio Gremolata
  • 1/2 cup finely chopped carrot tops
  • 1/4 cup finely chopped pistachios
  • 1 large clove of garlic, minced (about 1 tsp)
  • Zest and juice of 1 lemon
  • Flakey sea salt and freshly ground pepper, to taste

instructions

  1. Preheat the oven to 400F and line a rimmed baking tray with foil.
  2. Remove the tops from the carrots and set aside. Wash and scrub the carrots and cut in half lengthwise. Place carrots in a single layer on the baking tray.
  3. In a small bowl, whisk together the olive oil, honey, and salt + pepper to taste. Pour the honey mixture over the carrots and toss to coat.
  4. Place in the oven and bake for 25-35 minutes or until carrots are tender and browned, making sure to flip the carrots halfway through cooking. Roasting time will vary depending on the size of the carrots.
  5. While the carrots are roasting, make the carrot top gremolata. Mix the chopped carrot tops, chopped pistachios, minced garlic, lemon zest and juice, salt + pepper, and mix together.
  6. When the carrots have finished roasting, transfer them to a serving platter. Top the carrots with the gremolata and serve.

NOTES:

PRO TIP: If you purchase carrots with the tops still on, make sure to remove the greens as soon as you get home (and store them in a bag in your refrigerator). The tops pull moisture from the roots, so if they’re left on you’ll end up with sad, floppy carrots – which no one wants!
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Braised Cabbage with Carrots & Onions

If your goal is to make a photogenic dish that will kill it on instagram – well, I’m very sorry, but this is not the recipe for you. Alas. If you want to whip up a meal that will warm your bones and have you licking your bowl clean (not exaggerating, I lick the bowl clean every. damn. time.) then this IS the recipe for you. Braised cabbage is quite possibly the least sexy dish in the history of the world, but it’s also the one thing that I always crave on dark, dreary winter days. To braise simply means to cook something (whether it’s meat or vegetables) low and slow, usually tightly covered in a dish with some liquid. In this case, the end result is cabbage that has been utterly transformed into a caramelized, luxurious heap… my friends, this is the cabbage of your wildest dreams. I like to serve braised cabbage topped with a fried egg, a side of creamy polenta, and a bright green salad with a zippy vinaigrette.

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Braised Cabbage with Carrots & Onions

A cozy + comforting cabbage-filled meal for chilly days and nights. Recipe adapted from "All about Braising" by Molly Stevens.

prep time: 15 minscook time: 2 hour and 15 minstotal time: 2 hours and 30 mins

ingredients

1 medium head green cabbage, about 2 pounds
1 large yellow onion, sliced into rough 1/3-inch slices
3 large carrots, sliced into ¼-inch rounds
¼ cup apple cider vinegar
¼ cup extra virgin olive oil 
Pinch red pepper flakes
Coarse salt and freshly ground black pepper, to taste
2 tablespoons soy sauce/gluten free liquid aminos

instructions

  1. Preaheat oven to 325F.
  2. Peel off and discard from the cabbage any bruised or messy outer leaves. Cut it into 8 wedges, and trim away some of the woody core, leaving enough to hold each wedge intact. Arrange the wedges in a 9 x 13 baking dish. They may overlap a little, but you want them to lie in a single—if crowded—layer. If they don’t fit nicely into the dish, remove one wedge and set it aside for later use.
  3. Scatter the chopped onion and carrot over the cabbage, and pour the apple cider vinegar and oil over everything. Season with a couple pinches of coarse salt, a couple grinds of the pepper mill, and the red pepper flakes. Cover the dish tightly with foil, and slide it into the oven. 
  4. Cook the vegetables for 1 hour; then remove the dish from the oven and gently turn the cabbage wedges using tongs. If the dish seems at all dry, add a couple tablespoons of water. Cover the dish again with foil and return it to the oven to cook until the vegetables are very tender, about an hour more.
  5. When the cabbage is completely tender, remove the foil over the baking dish, turn the oven up to 400 degrees, and continue cooking until the vegetables begin to brown lightly on their edges, another 15 or so minutes. 
  6. When you pull the braised cabbage out of the oven, drizzle with a few tablespoons of soy sauce/liquid aminos – this is optional, but it gives the dish an amazing "oomph" of umami flavor. 
  7. Serve warm, sprinkled with flaky sea salt and freshly ground black pepper. This dish is next-level delicious when topped with a few fried eggs 
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Sweet Potato Casserole

I’m digging into my North Carolina roots with this recipe, also known in my family as Aunt Shirlee’s Sweet Potatoes. This dish has graced our thanksgiving table EVERY year since I’ve been alive, and I love keeping the tradition going. There are no fancy bells and whistles, just good sweet potatoes, a little butter, a pinch of pumpkin pie spice, and a whole lotta love.

Sweet Potato Casserole

prep time: 1 hourcook time: 45 minstotal time: 1 hours and 45 mins

ingredients:

6 cups cooked sweet potatoes (depending on size, 5-6 sweet potatoes)
1 cup evaporated milk
6 tablespoons butter, melted
3 eggs, lightly beaten
1/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice

TOPPING
1.5 cups roughly chopped pecans
1.5 cups crushed cornflakes (If starting with whole cornflakes, you'll need to start with ~3 cups cornflakes and crush them)
1 cup brown sugar
4 tablespoons butter, melted
1 teaspoon pumpkin pie spice

instructions:

  1. Preheat oven to 350º F. Scrub the sweet potatoes and boil in a large saucepan or wrap with foil and bake in the oven until very tender and easily pierced with a knife. Depending on the size of your sweet potatoes, this can take 45 minutes to 1 hour.
  2. Cool, peel and mash the sweet potatoes. Measure out 6 cups of mashed sweet potato into a large mixing bowl. 
  3. Stir in the evaporated milk, butter, eggs, sugar, vanilla, salt, and pumpkin pie spice into the sweet potatoes and mix well. I typically use a handheld electric beater to get the mixture nice and fluffy, but a whisk and strong arm muscles will also do the trick. Pour mixture into a greased 9x13 casserole dish. Bake in the pre-heated oven for 30 minutes.
  4. While the casserole is baking, combine the topping ingredients in a medium-sized bowl and mix well. 
  5. Remove the casserole from the oven after 30 minutes of baking, then spread the pecan topping evenly across the casserole. Bake for an additional 15 minutes. Remove from oven and enjoy warm or at room temperature. 
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Roasted Brussel Sprouts & Sweet Potatoes with Miso-Tahini Sauce

In my humble opinion, the perfect Thanksgiving meal involves a LOT of sweet potatoes, in as many iterations as possible. Yep. I’m that girl who shows up to Thanksgiving carrying a giant sweet potato casserole, a sweet potato pie (or two) with homemade whipped cream, aaaaaand this Roasted Sweet Potato and Brussel Sprout dish. Garam masala is the secret spice blend that kicks the roasted veggies up a notch, along with tart pomegranates and crunchy toasted hazelnuts. Top it all off with an irresistible Miso-Tahini sauce, and you’ve got a Thanksgiving side dish that has everyone coming back for seconds (..or thirds)! 

Maple Spiced Sweet Potatoes & Brussel Sprouts with Hazelnuts, Pomegranates and Miso-Tahini Sauce

prep time: 20 minscook time: 40 minstotal time: 60 mins

ingredients

Roasted Vegetables
  • 2 lbs sweet potatoes (3-4 potatoes), diced in 1/2” pieces
  • 1 lb brussel sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1/4 cup chopped toasted hazelnuts
  • 1/4 cup pomegranate seeds
Miso-Tahini Sauce
  • 2 cloves garlic

  • 1/3 cup tahini

  • 1/4 cup almond butter

  • 1/4 cup rice vinegar

  • 2 tablespoons white miso
  • 2 tablespoons maple syrup

  • 1 tablespoon soy sauce (or gluten free liquid aminos)

  • 1/2 teaspoon grated fresh ginger 

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup water + additional to thin if necessary

instructions

  1. Preheat oven to 425F.
  2. In a small bowl, whisk together the olive oil, maple syrup, garam masala, and salt. 

  3. Put the chopped sweet potatoes and brussel sprouts in a large bowl, and toss with the olive oil-maple mixture. Spread vegetables out on a rimmed baking sheet (use two sheets if needed - you want the veggies to lay flat in a single layer). Turn over the brussel sprout halves so they are cut-side down against the baking tray (this encourages browning).

  4. Roast for 30-40 minutes, until vegetables are tender and browned, *turning halfway through* to prevent burning. 

  5. While the vegetables are roasting, make the Miso-Tahini Sauce: add all ingredients for the dressing to a small food processor (or use a bowl and whisk) and blend until smooth and creamy. If the sauce is too thick, add a bit more water. Taste and adjust seasoning as needed.
  6. When the vegetables have finished roasting, taste and adjust seasoning as needed (you may want to add a touch more salt). Pour vegetables onto your serving dish, top with hazelnuts and pomegranate seeds, and drizzle with the Miso-Tahini sauce. 

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Roasted Delicata Squash with Moroccan Quinoa

Every year I’m a bit reluctant to say goodbye to summer and all its abundance - tomatoes! corn! zucchini! basil! - but once October rolls around, I’m finally ready to embrace all the winter squash, root vegetables, and warming spices that arrive each autumn. This recipe makes a truly beautiful fall side dish or vegetarian entree, featuring roasted winter squash stuffed with bright flavors thanks to heaps of citrus, fresh, herbs, and plump pomegranates. While I hesitate to play favorites, delicata squash miiiight just be my favorite variety of winter squash, because of its super sweet flesh and (bonus!) edible outer skin. If you don’t have access to delicata squash, acorn or kabocha squash make great substitutes.

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Delicata Squash with Moroccan Quinoa

prep time: 25 minscook time: 45 minstotal time: 70 mins

ingredients

2 delicata squash (or substitute with acorn squash)

3 tablespoons olive oil, divided

1 cup quinoa

1 yellow onion

3 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon cinnamon

1 bunch lacinato kale, de-stemmed and chopped

Juice and zest of 1 lemon

2 tablespoons chopped mint leaves

3 tablespoons chopped fresh cilantro

1 teaspoon kosher salt, plus more to taste

½ cup diced feta cheese, plus more for garnish

½ cup pomegranate seeds, plus more for garnish

instructions

  1. Preheat oven to 425°F.
  2. Cut the delicata squash in half lengthwise and scoop out the seeds. Rub 1 tablespoon of olive oil on the cut sides of the squash and season with salt + pepper.
  3. Place the squash, cut side down, on a baking sheet and roast for 15 minutes. Flip the squash over and continue cooking, cut side up, until you can easily pierce the flesh with a knife,  about 10 to 15 minutes longer (timing will depend on the size of your squash). Remove the squash from the oven and let cool slightly.
  4. While the squash roasts, in a medium saucepan bring 1.5 cups of water to a boil. Add 1 cup of quinoa, cover, and reduce the heat to low. Cook until the liquid is absorbed, 15 minutes. Turn off the heat and steam quinoa for 5 minutes, then fluff with a fork and transfer to a wide bowl.
  5. While the squash and quinoa are cooking, heat 2 tablespoons of olive oil in a wide saute pan. When the oil is hot, add the diced onion and saute until translucent, 4 to 5 minutes. Lower the heat slightly and add the minced garlic, cumin, paprika, coriander, and cinnamon. Saute until fragrant, about 2 minutes. Add the chopped kale and juice of 1 lemon, and saute until the leaves collapse, 3 to 4 minutes. Remove this mixture from the heat and add it to the bowl of cooked quinoa.
  6. Add the chopped mint, cilantro, lemon zest, 1 teaspoon salt, feta, and pomegranates to the bowl of quinoa and toss until combined. Taste and adjust seasoning as needed.
  7. Divide the quinoa mixture among the cavities of the roasted squash. (You will likely have extra quinoa leftover... it makes a great salad the next day). Garnish with an extra sprinkle of feta and pomegranates. Serve and enjoy!
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Roasted + Spiced Sweet Potato Fries

Sweet potato fries are the golden retriever puppies of the culinary world. I mean, who can resist a good sweet potato fry?! Here's my go-to recipe in hopes that you'll kick on your oven and bring more deliciousness into the world with these roasted + spiced sweet potato fries. They are delightfully crispy on the outside, luscious and soft on the inside, with a hint of spice and a touch of honey.

Roasted + Spiced Sweet Potato Fries

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

2 pounds sweet potatoes 
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon kosher salt
1/2 tsp cinnamon
1/8 tsp cayenne pepper
Honey, to serve

instructions:

  1. Preheat the oven to 425°F and line two rimmed baking sheets with foil or parchment paper.
  2. Cut the potatoes into 1/2″ wedges, or to your desired thickness and length and put in a large bowl. Whisk the spices together in a small bowl with 2 tablespoons of olive oil, then pour over the sweet potatoes and toss to coat evenly. 
  3. Transfer the potatoes to your rimmed baking sheets. Spread the potatoes in a single layer (to make sure they get crispy, not soggy) and roast in the oven for 25-30 minutes, turning once halfway through cooking for even browning. 
  4. Remove from the oven once the edges begin to brown and fries begin to crisp. Sprinkle with flakey sea salt (and honey, for a sweet touch) to serve.
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Roasted Ratatouille

Ratatouille is my go-to recipe to clean out my fridge (and my garden) as we transition from summer into fall. A good long roast in the oven transforms a motley medley of eggplant, peppers, zucchini, tomatoes, and fresh herbs into a hearty stew, which I love serving over creamy polenta. Don’t forget to add a splash of balsamic vinegar (see full recipe below) before serving, as the sweet + tangy balsamic kicks up the dish to a whole new level of deliciousness.

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Yield: 4-6

Roasted Ratatouille

prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hours and 30 mins

ingredients:

2 red onions, cut into 1/4-inch-thick half-moons
2 red bell peppers, cored, seeded, and 1-inch diced
1 pound eggplant, unpeeled and 1-inch diced
2 medium zucchini (1 pound), cut into 1/2-inch rounds
8 whole cloves garlic, peeled and smashed
2 sprigs chopped fresh rosemary
2 sprigs chopped fresh thyme
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
Kosher salt and pepper
4 medium ripe tomatoes (1 pound total) cut into 1/2-inch chunks (or use 2 cups halved cherry tomatoes)
1 tablespoon balsamic vinegar
1/4 cup thinly sliced fresh basil (a chiffonade)

instructions:

  1. Preheat the oven to 425 degrees.
  2. Place the chopped onions, bell peppers, eggplant, zucchini, garlic, rosemary, thyme, oregano, olive oil, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans. Roast for 35-45 minutes, tossing occasionally, until the vegetables are tender and beginning to brown.
  3. Lower the oven to 400 degrees, divide up the tomatoes equally onto the two pans and roast for another 20-30 minutes, until the tomatoes are tender. Scrape all the vegetables and any juices into a serving bowl and toss with 1 tablespoon balsamic vinegar and the fresh basil. Taste and adjust seasoning as needed, and serve warm.
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Summer Tabbouleh Salad

You know how there’s always a “song of the summer”? 🎶 Well, this is the SALAD of the summer that’s playing on repeat in my kitchen: Summer Quinoa Tabbouleh, with heaps of fresh herbs, local cherry tomatoes, cucumbers, corn, avocado, feta, and a sunshine-y lemon vinaigrette. Tabbouleh is a classic Middle Eastern dish traditionally made with couscous, but I've swapped it for quinoa, which is a naturally gluten free seed that's packed with protein, and is one of the few plant foods that contain all nine essential amino acids. This is a substantial salad that can easily be served as a vegetarian main course, though it's also a lovely side salad to round out a summer meal.

The recipe (see below) is quite loose and forgiving, so feel free to swap in / out whatever summer veggies and herbs you have on hand. You'll notice the ingredients and instructions for the lemon vinaigrette are intentionally vague, to encourage you to whip up a vibrant vinaigrette with just a few ingredients, a mason jar, and your kitchen intuition. If you need a little extra guidance, here is a YouTube #eatlikeafarmer video where I walk you through the technique of making your own vinaigrette (without using a single measuring spoon)!

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QUINOA TABBOULEH

QUNIOA TABBOULEH

PREP + COOK TIME:

Salad Ingredients:
  • 2 cups uncooked quinoa
  • 1/2 teaspoon kosher salt, plus more
  • 1 red onion, thinly sliced
  • 1 hothouse cucumber (or 2 Persian cucumbers), cut to a small dice
  • 2 cups cherry tomatoes, halved
  • 2 ripe avocados, diced
  • 2 ears of corn, kernels removed
  • 8 ounces feta cheese, diced
  • A few cups of fresh arugula
  • Chopped fresh parsley (about a 1/2 cup)
  • Chopped fresh mint (about a 1/4 cup)
  • Chopped fresh basil (about a 1/4 cup)
  • 1 bunch scallions/green onions, thinly sliced
  • Lemon Vinaigrette Ingredients:
    • Juice of 2-3 large lemons
    • Olive oil
    • Dijon or Whole Grain Mustard
    • Honey
    • Minced garlic
    • Freshly chopped herbs (optional)
    • Salt and Pepper, to taste
    • Instructions:
      1. To cook the quinoa:Bring 3 cups of water and 1/2 teaspoon kosher salt to a boil in a medium sized saucepan. Stir in the quinoa, reduce heat to low and simmer, covered, for 15 minutes. After 15 minutes, turn off the heat and allow quinoa to steam with the lid on for 5 minutes, then uncover and fluff with a fork. Spread out quinoa on a large rimmed baking sheet and let cool.
      2. To make the lemon vinaigrette: Juice your lemons and pour the juice into a mason jar. Add twice as much olive oil as lemon juice to the jar. Add a good squeeze (about a teaspoon) each of mustard and honey. If you'd like, add minced garlic, fresh herbs, and/or lemon zest for added flavor. Add salt and pepper to taste and shake, shake shake! Taste the dressing and adjust seasoning as necessary - you're looking for a good balance between sour, sweet, and salty.
      3. Transfer cooled quinoa to a large salad bowl, mix in 1/2 cup of your vinaigrette and stir to combine.
      4. Add the sliced red onion, diced cucumber, halved tomatoes, avocado, corn kernels, feta cheese, arugula and chopped herbs to the bowl with the cooked quinoa. Pour in the remaining vinaigrette and stir gently to combine. Taste and adjust seasoning as needed. Serve warm or at room temperature. Keeps for several days in the fridge.