Thursday, January 12, 2012

Lemon Quinoa Salad with Currants

I have been cooking with quinoa quite often these days. I am hooked on the texture - crunchy and almost creamy at the same time. Full in protein and easy to cook with, I am certain this is a grain you would enjoy.

Lemon Quinoa Salad with Currants
Serves 4

2 tbsp vegetable oil
1/2 cup diced onion
4 sun-dried tomates (packed in oil), minced
1 cup quinoa grains
1 1/2 cup chicken stock
2 tbsp minced basil
zest of 1 lemon
1/4 cup dried black currants
1/2 cup diced feta

1. Heat the oil over medium heat and cook the onion until softened. Stir in the minced sun-dreid tomatoes and cook for another minute. Add the quinoa and toast for another two minutes, stirring to prevent burning.
2. Add the chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Turn of the heat, add the lemon zest, basil and currants, and feta - if using- and let sit for 5 more minutes. Fluff with a fork, and serve.

Sunday, January 8, 2012

Roasted Eggplant with Feta

Unlike most people, I have no real new year's resolutions. I will, however, continue to focus on wholesome cooking. This eggplant and feta dish is the first recipe I want to share with you this year. Eggplant and various cheeses always seem to go well together. Mozzarella, parmesan, and feta are my usuals. This combination with feta is an easy side dish but also makes a good stuffing for warm pita pockets, and a delightful topping for risotto. I hope you enjoy it.
Happy new year!

Roasted Eggplant with Feta
Serves 4

1 eggplant, diced
1 red onion, diced
1 garlic clove, minced
3 tbsp olive oil
1/2 tsp salt
1 1/2 cups cubed feta cheese

1/4 cup olive oil
juice of 1 lemon
1tsp dried oregano
1/2 tsp salt

1. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.
2. Combine the eggplant, red onion, garlic, 3 tbsp of olive oil, and salt. Toss well and spread in a single layer on the baking sheet. Roast the vegetables for 30 minutes.
3. Whisk the dressing ingredients together. Toss the roasted vegetables and feta with dressing before serving.