Super-Food Bowl: Spicy Quinoa Salad
Recipe: Spicy Quinoa Salad with Cilantro and Lime
The International Journal of Epidemiology found that eating 10 servings of fruit and vegetables a day – one serving would be half a cup of cooked or raw vegetables, or one cup of salad greens – could significantly lower the risk of heart disease, stroke, cancer, and early death
By Louise Crosby
(April 5, 2017) -- Mindful of the need to eat more fruits and vegetables each day, I get excited when recipes like this one come along. It checks a lot of boxes. It’s super healthy, loaded with broccoli, quinoa, pumpkin seeds, avocado and sieved hard-boiled eggs as a garnish. It’s quick and easy to put together, even for lunch on a busy day if your quinoa is already cooked. And it’s delicious, aromatic of garlic and cilantro, tangy with lime, and mellowed with olive oil and creamy, salty feta. There is also heat in the form of chilies, should you desire.
Yes, we need to eat more vegetables. A review published in the Internati...
Making the most of a midsummer harvest
Corn and scallion salad with cilantro-mint dressing can make even the most humble produce sing with an elegant and tangy sweetness, as long as you don't overcook the corn
By Louise Crosby
I’m taking my shopping cart on wheels to the farmers market these days because the vegetables I’m bringing home are large and heavy. It’s August, and the carrots, beets and potatoes are no longer baby-size, the cauliflower and broccoli are hefty, chard comes in big ruffly bundles, and cabbages are the size of footballs. Then of course there is fresh corn, and when you’re hauling home a dozen ears at a time, two or three times a week, you don’t want to be carrying them in your arms.
Corn season is finally here and we’re getting our fill, usually just boiled for a couple of minutes then dressed with butter and the finest sea salt in the world, Fleur de sel de Guérande. As you will know, fresh corn is also delicious creamed and served as a side, added to soups and chowders, and ...
