Tasty Thursday

We're getting into the swing of summer.  Brooks and Hudson are outside all the time, having a great time with their friends down the street.

This Greek Quinoa Salad was a great side with grilled Greek chicken pitas.  It would also be great for a picnic, with some chickpeas or grilled chicken in it.  

Greek Quinoa Salad

2 cups water
1 cup quinoa
1 cup tomatoes, chopped
1 cup chopped cucumber
1/3 cup olives, halved
1/4 cup diced red onion
1/3 cup feta cheese
salt and pepper

Dressing:
1/4 cup olive oil
3 TB red wine vinegar
1 tsp dried oregano

Directions:
1. Rinse the quinoa.  Add quinoa, water, and dash of salt to a medium saucepan and bring to boil over medium heat.  Boil for 5 minutes.  Turn the heat to low and simmer for about 15 minutes, until water is absorbed.  Remove from heat and fluff with a fork.  Let quinoa cool to room temp.
2. In a large bowl, combine qunioa, veggies, and feta.
3. Whisk together the dressing ingredients.  Pour dressing over the salad and stir until mixed well.

Here's another salad, one that I have become famous for.  I like to bring this to potlucks because it is easy to make, cheap, can be left out at room temperature, and everyone loves it.  My secret is a big squirt of Sriracha sauce.

Sesame Noodles

1 lb whole wheat spaghetti
1 cup shredded carrots
1 bell pepper, diced
1/4 cup green onions

Sauce
1/4 cup soy sauce
1/4 cup brown sugar
3 TB olive oil
1 tsp garlic powder
1 TB rice vinegar
3 TB sesame oil
red pepper flakes
Sriracha sauce

1. Cook the spaghetti according to the package.
2. Combine all the sauce ingredients in a small sauce pan.  Bring the sauce to a boil and then simmer 2-3 minutes until the sugar is dissolved.
3. Toss the pasta with the sauce, and then add the veggies.