Super Simple Summer Quinoa Salad

Quinoa has been my go-to protein this summer.  It's light, yet filling, and adaptable to whatever flavor mood you are in.  I love it plain, mixed into giant salads, but last night I was looking for something a little different that would please the whole family, and so this super simple recipe was created.  Full of fresh flavors, this is perfect for a quick summer dinner or side dish.  Even my mom was a fan.

Super Simple Summer Quinoa Salad - Vegan, Gluten-Free, Soy-Free

Ingredients:
2 cups dry quinoa
5-6 small tomatoes (like Roma)
Handful of fresh basil, chopped
Juice of 1 lemon
Salt and pepper

Directions:

Prepare quinoa according to instructions on package. Tip:  Don't forget to RINSE your quinoa.  This is really important as quinoa has a natural coating which is not so pleasant tasting if not rinsed off.

While quinoa is cooking, chop tomatoes into bite-sized pieces and add to your serving bowl.  Add in chopped basil and lemon juice.  Note:  Adding the hot quinoa to the tomatoes allows them to soften a bit, which my family loved.  No big deal if you already have cooked quinoa that is cooled, but you may not achieve the same result.

Once quinoa is done, add to serving bowl (over the tomatoes) and mix.  Season with salt and pepper to taste.  Garnish with more fresh basil (if desired).  Enjoy!


I can see this recipe also being delicious served over fresh greens, such as arugula or baby kale.  It would also be lovely to add in other grilled veggies (such as portabello mushrooms and squash). 

Coconut Fig Ice Cream

Now that we are settled in the new apartment (mostly... okay not really but the kitchen is in a workable state), I've wasted no time filling up our fridge and freezer and using all of my kitchen appliances I missed so dearly these past few months.  Including my newest toy, my ice cream maker.

This ice cream is so simple but so delicious.  Yes I know it's winter, but our new place is so darn hot (we have the windows open even though it is snowing out), and so ice cream is the perfect treat.  We ate it straight up after an evening of building IKEA furniture, but I'm sure this would also pair well with a slice of pie or a few cookies.

Coconut Fig Ice Cream - Vegan, Gluten free, Soy free

1 15 oz can full fat coconut milk

1 15 oz can light coconut milk

1/2 cup coconut sugar

1 TBSP maca powder (optional)

1 tsp vanilla extract

Pinch of sea salt

Zest of half a small lemon

2-3 TBSP fig butter

Combine all ingredients except fig butter in your food processor or blender and mix until well combined.  Taste and adjust sweetener as necessary (I like a less sweet treat, so you may want to add a bit more sugar if you like things on the sweeter side).  Pour mixture into the bowl of your ice cream maker and follow the manufacturer's instructions, stirring in the fig butter at the last minute.  Enjoy immediately as soft serve, or freeze for a few hours for a firmer texture.  

Happy New Year!