salads

Dungeness Crab – Picked or Piled it’s All Delicious

The Pacific Northwest loves their Dungeness crabs! Named for the Washington town on the Strait of Juan de Fuca, the Dungeness crab is found all the way from Alaska to lower California.

NWT_crab
Photo from Kathy Casey’s Northwest Table.

You’ve probably noticed that some crab eaters are pickers and some are pilers. The former pick and eat as they go. While the latter, prefer to make piles of shelled crab, not even tasting a single morsel till they have a good-sized mound. So which one are you: a picker or a piler?

Fresh, right out of the shell is still my favorite way to eat this prized catch, or in my Classic Seattle-Style Crab Louie salad with homemade dressing. And since the Northwest’s sweet Dungeness are most bountiful during the winter, it’s a good time to enjoy crab in my second favorite form, in d’lish Crab Cakes.

Crab cakes are an American tradition. From Chesapeake Bay to Puget Sound, each region has its version. Here in the northwest, we like ours snuggled up next to a sassy slaw and a dollop of aioli. No Old Bay needed here!

Renowned Seattle Chef Tom Douglas published an entire book on crab cakes, and local author Cynthia Nims wrote a whole book dedicated to crab – chock full of tips, local lore and great recipes.

So get cracking and enjoy the delectable Dungeness! –Kathy

Classic Seattle-Style Crab Louis
Makes 4 servings

4 large whole lettuce leaves
8 heaping cups sliced iceberg or romaine lettuce
1 pound Dungeness crab body and leg meat
4 hard-boiled eggs, halved lengthwise
12 grape tomatoes
12 cooked asparagus spears and/or raw cucumber slices
12 black ripe olives
4 lemon wedges
4 flat-leaf parsley sprigs
Louis Dressing (recipe follows)

Lay 1 whole lettuce leaf on each chilled individual plate. Divide the cut lettuce among the leaves and top with the crabmeat. Divide the eggs, tomatoes, asparagus, and olives attractively among the salads.

Garnish with lemon wedges and parsley sprigs. Serve about 1/3 cup of dressing in a large ramekin with each salad and pass extra dressing.

Louis Dressing
Makes 2 3/4 cups

2 hard-boiled eggs, very finely chopped
1/3 cup chopped black ripe olives
3 Tbsps. fresh lemon juice
1 1/2 cups mayonnaise
1/2 cup tomato-based chili sauce
1/4 tsp. black pepper
1/2 tsp. Tabasco sauce or to taste
1 tsp. Worcestershire sauce
1/3 cup sweet pickle relish
1 Tbsp. minced white onion

In a medium bowl, mix all the ingredients well. The dressing keeps, refrigerated, for up to 1 week.

Recipe from Kathy Casey’s Northwest Table.

Crab Cakes with Tangy Vegetable Slaw and Sherry Aioli
Prepare slaw and aioli before cooking crab cakes.

Makes 4 servings

Crab Cakes
1 pound high quality Dungeness crab meat
1/3 cup mayonnaise
1 small egg, lightly beaten
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1/4 tsp. dry mustard
3 Tbsps. finely diced celery
3 Tbsps. finely minced green onion
1 1/2 tsp. finely minced fresh garlic
1/4 cup bread crumbs
1 1/2 tsp. fresh lemon juice
1/2 tsp. sherry vinegar
1/2 tsp. kosher salt
1/8 tsp. black pepper
2 Tbsps. finely minced carrot
2 tsp. chopped parsley
Egg wash (2 eggs beaten with 2 tsp. water)
Bread crumbs (approximately 1 1/2 cups), preferably Panko, available at Oriental grocers
1/4 cup peanut or vegetable oil for frying, more or less as needed
2 lemons, cut in wedges
Tangy Vegetable Slaw (recipe follows)
Sherry Aioli (recipe follows)

In a large bowl mix all crab cake ingredients together well. Divide crab mixture into 12 portions and form into 1/2-inch-thick patties.

Place egg wash and bread crumbs in separate small bowls. Dip patties first in egg wash then in bread crumbs.

In a heavy 10- to 12-inch skillet heat oil over medium high heat till hot but not smoking (350-375 degrees). Fry crab cakes in small batches till golden brown on each side, turning as needed. Drain on paper towels.

Serve immediately with Tangy Vegetable Slaw and dollops of Sherry Aioli. Serve extra slaw, aioli and lemon wedges on the side.

Tangy Vegetable Slaw
Dressing and vegetables can be prepared separately and refrigerated up to two days in advance. Toss together right before serving.

3 Tbsps. mayonnaise
2 Tbsps. sour cream
1/4 cup sugar
1/2 cup rice wine vinegar
2 Tbsps. sherry vinegar
1 Tbsp. finely minced red onion
1 1/4 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. chopped parsley
1 1/2 cups finely shredded green cabbage
1/2 cup finely shredded red cabbage
1 cup finely matchstick-cut carrots
1 cup finely matchstick-cut English cucumber, with skin
1 small bunch fresh chives, cut in 1-inch lengths

In a large bowl blend together mayonnaise, sour cream and sugar. Whisk in vinegars, onion, salt, pepper and parsley.

Just before serving, add remaining ingredients and toss well.

Sherry Aioli
3/4 cup high quality mayonnaise
1 Tbsp. finely minced fresh garlic
1 1/2 tsp. sherry vinegar
1 1/2 Tbsps. fresh lemon juice
1/2 cup extra virgin olive oil
1/8 tsp. Tabasco
1/2 tsp. kosher salt

In a medium mixing bowl or food processor place mayonnaise, garlic, vinegar and lemon juice. While whisking vigorously or with processor running, slowly drizzle in olive oil until all oil is incorporated and aioli is a smooth consistency.

Season with Tabasco and salt. Mix in well. Store refrigerated till needed.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on February 26th, 2015  |  Add Comment |  Posted in appetizers, KOMO Radio, Recent Posts, Recipes, salads, seafood

Pummelo: The Big Brother of the Citrus Family

Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus!

If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


Here’s a video of demo-ing how to peel one!

Great on its own as a snack, or try adding it to a favorite dish. The team and I developed a bunch of new recipes for Sunkist such as Pummelo Tabbouleh! So branch out and try pummelo – its D’Lish!–Kathy

Pummelo_Tabouleh
Photo by Kathy Casey Food Studios®

Pummelo Tabbouleh
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

Makes 6 – 8 cups depending upon the style of cracked wheat used

1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
——————————–
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced

Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on January 22nd, 2015  |  Comments (6) |  |  Posted in Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, videos

    KitchenBug – A Great Tool to Help You Eat Healthy

    The web is a great place to find new interesting recipes, but how to keep them all straight? I have a new favorite tool called Kitchenbug that organizes all your favorite recipes, AND figures out which ones are the healthiest!

    You can use Kitchenbug on a computer or device, and save all your favorite recipes from the web in one handy spot.

    Kitchenbug is a virtual recipe box that organizes your favorite online recipes. It lets you trade recipes with your friends, gives you great recommendations, and shows you which ones fit any specific needs.

    You can easily see which recipes are good for your heart, which are good for weight loss, which are high in protein and iron and you can save the ones that are more on the naughty side for special occasions.

    Whether you made a resolution this new year or not, eating healthy is a great idea for everybody. And now it just got so much easier with this fantastic new tool!

    Check out my Recipe Box on Kitchenbug for my Kathy’s Jump-Start Smoothie and Big Protein Red Quinoa Salad recipes! –Kathy

    Posted by Kathy on January 9th, 2015  |  Comments (8) |  |  Posted in breakfast, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, salads

    Rainbow Chard: Add Some Color To Your Veggies

    Rainbow chard (also known as Swiss chard and silverbeet) is a beautiful green leafy vegetable with deep green leaves and bright red, yellow, orange, or pink stems.


    (Photo from Austin Fresh.)

    Related to beets, these nutrient-packed leaves are high in magnesium and iron, as well as an excellent source of fiber. They’re also rich in vitamins A, C and K, and they are high in antioxidants (as are all deep green leafy veggies).

    They’re so versatile! You can enjoy rainbow chard sautéed, steamed or even raw. It’s also makes a great addition to any “green” juice or blended into a smoothie.

    To prepare: strip the leafy part from the stems and cut up or shred depending on how you are serving. Then thinly slice the colorful stalks.

    A raw salad with Swiss chard, cranberries, almonds, and goat cheese is a great start to a meal.

    For a warm vegetable side dish, sauté the sliced ribs first with some olive oil, garlic and lemon zest. Then when almost tender toss in those brilliant green leaves and cook till just wilted. Finish with a sprinkling of sea salt and a squeeze of lemon. Or try my recipe for Farro with Swiss Chard and Mushrooms.

    Now that’s some d’Lish colorful eating! – Kathy

    Farro with Swiss Chard, Mushrooms & Goat Cheese
    Makes 4 to 6 servings

    1/2 cup whole farro grains
    2 qts water
    1 Tbsp olive oil
    1 cup sliced wild or domestic mushrooms
    4 cloves garlic, sliced paper thin
    pinch red chili flakes
    1 large bunch swiss chard, leaves torn and stems/ribs sliced
    1/4 cup chicken broth
    salt and pepper to taste
    1/2 lemon
    3-4 ounces fresh goat cheese (chevre) or 1/2 cup of shredded parmesan

    To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

    Heat oil in a large sauté pan over high heat. Sauté mushrooms and the swiss chard sliced ribs until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in swiss chard leaves. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or scattered with grated parmesan.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on September 11th, 2014  |  Comments (1) |  Posted in KOMO Radio, Recent Posts, Recipes, salads, sides

    Summer Blackberries

    Ahh blackberries… the glorious summer berry growing in backyards, parks, and all along our northwest trails. These delicious juicy little fruits are definitely worth the fight with the prickly bushes that they grow on – and your patience will be rewarded!

    Not only are blackberries delicious, but they’re good for you! With one of the highest levels of antioxidants of any fruit – these berries are also a wonderful source of vitamins C and K as well as fiber.

    Truth be told, I think blackberries really are a taste of summer, which is why they’re the perfect addition to a refreshing summer cocktail. Add them into a shaker tin with some fresh mint, lime juice, simple syrup and rum, and you have a wonderful (and easy to make) Blackberry Mojito!

    Gone blackberry picking and now have a big bowl in the fridge? Throw some in your pancake batter and start the morning off with some d’lish Blackberry Pancakes topped with Citrusy Syrup.


    Photo from Dishing with Kathy Casey.

    Or how about a summer salad tossed with Blackberry Honey Vinaigrette – a sprinkling of toasted hazelnuts and fresh goat cheese – a great start to any summer meal.

    Enjoy the last days of summer with a fresh bowl of blackberries! –Kathy

    Blackberry Honey Vinaigrette
    Toss with summer garden greens, and fat blackberries. Scatter with toasted hazelnuts and a crumbling of blue cheese or chevre. Dressing recipe can easily be doubled.

    Makes about 1 generous cup of dressing.

    1/2 cup fresh (or frozen) blackberries
    1/4 cup red wine vinegar
    2 Tbsp Liquid Kitchen® No. 5130 honey or local honey
    2 tsp Dijon mustard
    6 Tbsp olive oil
    Pinch cayenne pepper
    1/2 teaspoon kosher salt

    Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on September 4th, 2014  |  Add Comment |  Posted in breakfast, Cocktails, Foodie News, Fruit, Recent Posts, Recipes, salads

    Picnic Staple: Potato Salad

    It’s Memorial Day Weekend, which means outdoor picnics, and parties. And nothing says sunny weather menu must have better than potato salad.

    To me, my Grandma Mimi’s potato salad will always be the gold standard, but I also love to try creative twists and new variations.

    Greek or Asian potato salad? Why not? My Greek Potato Salad incorporates red potatoes with fresh oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette. And one of my new faves is Wasabi Potato Salad. Just toss still warm steamed potatoes with soy and a little seasoned rice wine vinegar – cooled then mixed with a wasabi spiked mayo, celery and green onions. Yum!

    Or really think outside the box and try my All-American Potato Salad Deviled Eggs! Combining two party staples, these deviled eggs feature classic potato salad ingredients like mayo, mustard, celery, and are topped with a tiny diced potato salad!

    So get out there and enjoy the weekend with a tasty potato salad as part of your picnic table. –Kathy

    All-American Potato Salad Deviled Eggs

    (Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

    All-American Potato Salad Deviled Eggs
    Nothing says 4th of July or sunny summer picnic quite like potato salad! These eggs definitely do the original justice, and they’re the perfect finger food accompaniment to a fun day outdoors.

    Makes 24

    1 dozen hard-cooked eggs (recipe follows)

    Filling
    6 Tbsp mayonnaise
    2 Tbsp yellow mustard
    1 tsp Worcestershire sauce
    1/4 tsp salt
    1/4 tsp black pepper
    1 1/2 tsp sugar
    1 Tbsp minced dill pickles
    2 Tbsp minced red onion
    2 Tbsp minced celery

    Topping
    1 Tbsp vinegar
    1 Tbsp sugar
    1/3 cup cooked tiny-diced potato
    3 Tbsp finely chopped dill pickle
    3 Tbsp chopped fresh parsley

    Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

    With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, mustard, Worcestershire sauce, salt, pepper, and sugar, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the pickles, onion, and celery.

    Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

    To make the topping, in a small bowl, mix together the vinegar and sugar. Add the potato, pickle, and parsley, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the mixture.

    Hard-Cooked Eggs
    1 dozen large chicken eggs

    Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

    Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

    Greek Potato Salad with Feta Vinaigrette
    Makes 8 cups

    2 lbs red potatoes, cut in 1-inch pieces (about 6 cups)
    2 Tbsp red wine vinegar
    1/4 cup extra virgin olive oil
    1 Tbsp Dijon mustard
    2 Tbsp chopped fresh oregano
    1/2 tsp salt
    1/4 tsp black pepper
    1/2 cup halved pitted calamata olives
    1 cucumber, peeled, seeded and diced
    1/2 cup chopped roasted red peppers
    1 small green pepper, diced
    1/2 cup tiny-diced red onion
    4 oz feta cheese, crumbled (about 1 cup crumbled cheese)
    1/4 cup chopped fresh Italian parsley

    Steam potatoes until very tender, about 12 – 14 minutes.

    Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.

    When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.

    Recipe by Kathy Casey Food Studios®.

    Posted by Kathy Casey on May 22nd, 2014  |  Comments Off |  Posted in Books to Cook, Foodie News, KOMO Radio, Recent Posts, Recipes, salads

    Tasty Garden Rocket: Arugula!

    Ah, arugula! This bold green livens up any dish it’s in. Nicknamed “Garden Rocket,” it grows fast, almost like a weed in our northwest climate.

    Well, weed or not, this tasty leaf is full of great health benefits. Just 4 ounces of this green is just 25 calories – wow! It’s also full of vital antioxidants and vitamins – 3 cups gives you 100% of your daily vitamin K needs!

    Arugla’s taste is nutty and peppery. Try it tucked into sandwiches, or tossed in a little olive oil and scattered over a sexy cheese pizza. This tasty green also complements meat and seafood beautifully. It makes a perfect bed for a piece of grilled fish or steak.

    Of course, it’s great in salads like in my Baby Arugula, Orange & Fennel Salad with Grilled Shrimp & White Balsamic Vinaigrette. It’s also a delicious add-in to a homemade pesto recipe for a robust, peppery edge!

    So get your arugula on and dig into this peppery green that’s so good for you! – Kathy

    Baby Arugula Salad
    Photo from Kathy Casey’s Northwest Table, Chronicle Books.

    Baby Arugula, Orange & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette
    Makes 6 to 8 servings

    Shrimp
    1 Tbsp undiluted orange juice concentrate
    Pinch of red pepper flakes
    2 Tbsp minced orange zest
    1 Tbsp Dijon mustard
    2 Tbsp minced shallots
    1/2 cup olive oil
    2 Tbsp minced fennel fronds
    1 Tbsp fennel seed, toasted and crushed
    2 1/2 tsp kosher salt
    1/2 tsp black pepper
    2 lbs large raw shrimp (32 to 40)

    Salad
    1 large or 2 small fennel bulbs, trimmed
    6 oranges or tangerines
    6 cups baby arugula
    2 heads baby frisée, torn, rinsed and spun dry
    White Balsamic Vinaigrette (recipe follows)

    To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails of the shrimp then add them to the marinade and toss to coat. Refrigerate and marinate for at least 1 hour or overnight.

    To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandoline and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith, then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)

    Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.

    Meanwhile, toss the arugula, frisée, fennel, and oranges with enough of the vinaigrette to coat nicely—taste for flavor, adding more dressing if needed.

    Serve the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing, if desired.

    White Balsamic Vinaigrette
    The vinaigrette keeps, refrigerated, for up to 2 weeks.

    Makes 2 cups

    1/2 cup white balsamic vinegar
    2 Tbsp minced shallots
    1 1/2 tsp Dijon mustard
    1/4 cup undiluted orange juice concentrate
    Pinch of red pepper flakes, or 1 Tbsp harissa paste
    2 tsp kosher salt
    Freshly ground black pepper
    1 Tbsp fennel seed, toasted and ground
    1 cup extra-virgin olive oil
    1 Tbsp chopped fennel fronds

    In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then rewhisk before using.

    Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

    Posted by Kathy Casey on April 3rd, 2014  |  Comments Off |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, salads, seafood, sides

    New Year Resolution Foods

    The holiday feast is over, and the New Year’s resolutions have begun!  For those who vow every year to eat healthy – the trick to keeping those promises is to make it easy and delicious. Don’t worry; I have some great tips to keep you going!

    Eating breakfast gets your metabolism boosted so start the day off right with a healthful smoothie. Try incorporating a few power packed ingredients like Greek yogurt, chia seeds, almond butter, kale or even goji berries!

    Next, quinoa is a fantastic food! It’s high in protein, amino acids, and fiber. I love it sprinkled over salads or served as a side dish. This gluten free seed is a powerhouse! Try my recipe for Big Protein Quinoa Salad – perfect to pack and take to work.


    And if you’re traveling from Sea-Tac Airport,
    my Dish D’Lish has a great new, healthy Mediterranean Quinoa Salad in to-go cups!

    Photo by Kathy Casey Food Studios®.

    Another great motto for healthy eating is “eat with the rainbow”. The vividness of the plant pigments is a good guide to the nutritional value of fruits and veggies. Bright orange sweet potatoes, deep purple wild blueberries and, dark kale and chard are all loaded with vitamins and antioxidants!

    And my best tip is to stock your fridge with healthful foods. When you come home from work you won’t be tempted to order out! –Kathy

    Kathy’s Jump-Start Smoothie
    Makes 1 serving

    1/2 cup frozen fruits or fresh fruits
    1/2 cup fat-free plain Greek yogurt
    2 Tbsp agave nectar (or sub honey for another all natural sweetener)
    1/2 cup ice cubes
    1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
    1 fresh kale leaf (optional)

    Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

    Recipe by Kathy Casey Liquid Kitchen®

    Big Protein Red Quinoa Salad
    I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

    Makes about 4 cups

    3/4 cup red quinoa
    1 1/2 cups water
    1 teaspoon minced garlic
    2 tablespoons extra-virgin olive oil
    1/4 cup fresh lemon juice
    2 teaspoons minced or grated lemon zest
    1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
    1/2 cup canned organic garbanzo beans, drained
    1 tablespoon chopped fresh dill
    1/2 cup chopped fresh parsley
    1/2cup organic golden raisins
    1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
    1/4 cup thinly sliced green onions
    1/4 cup grated carrot
    3/4 to 1 teaspoon sea salt
    1/4 teaspoon black pepper

    Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

    In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy Casey on January 2nd, 2014  |  Comments Off |  Posted in breakfast, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, salads
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