Weeknight Dinner: Power Salad

Uh-oh watch out, I’m at it again with those crazy power salads. Just kidding. They’re not that exciting and I’m not that nuts. Basically it’s getting hotter outside which means I’m less inclined to use my stove/oven and quite frankly, I’m tired after working and then going on a run with the pup. Power salad it is.

Power salad

Power salad

You know the drill- mix together and eat.

  • Large handful of spinach
  • 1/4 C cooked quinoa
  • 1 hardboiled egg
  • 1 orange sliced
  • Handful of chopped almonds
  • 1/2 C chopped mushrooms
  • 2 Tbsp Vinaigrette (recipe to follow)
  • Cracked pepper to taste

Vinaigrette (my new favorite salad dressing!)

The proper method is to whisk together all of the ingredients except the olive oil and then slowly pour and whisk in the olive oil to combine. BUT since we’re not at a culinary school in the heart of France-I put all the ingredients in a jar and shook and it turned out magnificently. Like I said, my new favorite salad dressing.

  • Zest of one lemon
  • Juice of one lemon
  • 3 Tbsp red wine vinegar
  • 2 Tbsp chopped shallot
  • 1 Tsp dijon mustard
  • 6 Tbsp olive oil

 

Weeknight Dinner: Power Salad

Here’s an easy peasy one for a Monday night. No peas though.

Power salad = Spinach + Quinoa + Mushrooms + Cranberries + Blueberries + Walnuts

Cook the quinoa

Chop mushrooms

Heat olive oil and throw in berries until they start to burst break down

Throw together, top with some freshly ground black pepper and enjoy!

I didn’t put a salad dressing on because the berry juice and the olive oil and black pepper was good enough for me but I’m sure a vinaigrette would be lovely.

feel the power

feel the power

Quinoa and Aromatic Mushrooms

It’s recipe time! I made this one up when I was hungry while grocery shopping. Not usually a good idea but something good came out of it this time. Let’s take a look and see what’s cookin!

It’s embarrassing how easy this recipe is but it just comes out so well and makes your kitchen smell so heavenly that you just can’t care. The whole key to separating this dish from any other blah quinoa recipe is rosemary! And garlic. Garlic is a staple.

Ingredients: mushrooms, wiped down and de-stemmed and give it a coarse chop; one clove of garlic minced; roughly one tablespoon of rosemary minced; and since I made this for myself I used a quarter cup of quinoa. Not pictured is white wine because I threw that in there spontaneously…

First of all, yes that is one clove of garlic. It was a mongo clove but who doesn’t like garlic? If you said “I don’t” then rethink your life’s path and what you’re missing out on.

Next step: start cooking your quinoa. The ratio is 1 part quinoa to 2 parts water. Done

Third step: heat up some olive oil and butter in a pan. I used about 1 Tbsp each, then added half a Tbsp of each later. Once it heats up throw in the garlic and rosemary and let them do work. Your kitchen will become a sanctuary for noses.

Next step: Throw in the mushrooms and let them start softening up

just stand over the pan and inhale

Next step: after the mushrooms have softened, 4-5 minutes, pour in some white wine. I didn’t measure the wine but it’s enough to come up the sides of the mushrooms in the pan, but not cover them or float them.

Now sit back and let them simmer until the white wine is reduced to about half the amount. This was around 8-10 minutes for me.

simmer simmer simmer

When your quinoa is done, fluff it with a fork then cover it back up and let it sit for around 4-5 minutes more. While it’s sitting, take the mushrooms off the heat. When the quinoa is ready throw it in a bowl and pour the contents of the pan into the bowl and stir to combine. Then throw in some parmesan cheese because it’s tasty. I have a feeling most of my recipes will end with throwing in some parmesan. Don’t care. Enjoy!