It's Quinoa Summer Salad Time!

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As I'm writing this post, the thunder, lightning and rain is slowly coming after a very hot few days filled with music festivals, friends & fun. I love stormy summer nights and the freshness it brings.

This is my favorite salad for summertime, and the one I usually make for potlucks and picnics. That's what I brought yesterday to a summer night at a friend's place chillin' by the pool with a great sunset. This super fresh, healthy, full of flavors salad with a crunchy taste is perfect for vegetarians or as a side dish. I'm a huge fan of  quinoa, a seed (looks like a grain but is actually a seed from South America in the Andes region- a very ancient seed once called "The Gold of The Incas"). It's a complete protein, which contains all the 9 amino acids, it is very high in fibers, iron, magnesium and with lots of nutrients and anti-inflammatory properties. Very refreshing for a summer night.

All you need:

  • 1/2 english cucumber
  • 2 red peppers
  • 1 cup quinoa
  • 1/3 cup feta cheese
  • 5-10 Cherry tomatoes
  • Mint leaves
  • Herbs
  • Extra Virgin Olive or walnut oil
  • Lemon juice

 

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  • Pre-heat your oven to 200°C/400°F, place your red peppers cut in half (remove the stem and seeds) on a baking sheet with a little olive oil on top, the skin side up,  roast them for 20-25 minutes or when ready with dark spots. Then, you can take the skin off (better to digest), and cut in slices. (You can also put them in a ziploc bag for 10 minutes, which will make it even easier to take the skin off). Set aside in a dish. You can add some olive oil and herbs to marinate. It will bring more flavor to your salad.
  • Rinse well your quinoa before cooking. Cook it in water for 12 minutes. When ready, put it in the fridge to cool down while preparing the rest of the salad.
  • Crumble your feta cheese in a bowl.
  • Peel & dice the cucumber. Cut the cherry tomatoes in half.
  • Add herbs & mint leaves
  • Drizzle with olive/walnut oil and lemon juice

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Happy summer (heatwave) day!

IMG_20130727_202059Sunset from last night.

Zucchini, Tomato & Feta Tart

Love the taste, love the color, love how simple this tart is to make. It's just perfect for summer picnics and their free reggae concert in the park-great vibes. You don't need much more for happy moments. This is my new favorite veggie tart and hope you'll like it!

All you need:

  • 1 tart pastry sheet - (you can also make your own dough)
  • 1 or 2 onions
  • 1 garlic clove, crushed
  • 2 roma tomatoes
  • 1 zucchini
  • a cup of feta crumbled
  • olive oil
  • dry herbs

  • Pre-heat oven at 200°C/400°F
  • Mix the crumbled feta cheese with olive oil, crushed garlic and dry Provence herbs
  • Place your onion slices, tomatoes and zucchinis on the pie crust
  • Spread the feta crumble mix on top
  • Sprinkle with a little olive oil
  • Bake the tart for 30-40 minutes

Bon appétit!

What is your summer favorite?

Happy Zucchini Day!