Perfect for a picnic or a BBQ, this is a light yet hearty salad, with plenty of delicious summer veggies.
Ingredients
2 C uncooked quinoa, rinsed and drained
4 C stock or water
4 ears of corn, kernels sliced off the cob
2 small summer squash, diced
1 C green beans, diced
1/4 to 1/2 C red onion, diced or minced
5 small tomatoes, diced
1 C chicken, cooked and chopped
Dressing: 1 T lemon juice
1/2 to 1 T apple cider vinegar
2 T balsamic vinegar
1/2 T maple syrup
1 t dijon mustard
salt, to taste
pepper, to taste
pinch cayenne
2 T fresh basil, chopped
1 T fresh parsley, chopped
1 t fresh oregano, chopped
1 t fresh chives, chopped
3/4 C olive oil
Instructions
In a medium pot combine quinoa and stock/water. Stir. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until liquid is absorbed and quinoa is cooked.
Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.
3 medium or 2 large heirloom tomatoes, cut into wedges
1 head Garlic (1-2 cloves removed and left raw), top sliced off
1 T plus 1/2 t Olive oil, divided
Salt
Pepper
4 slices bread
Basil, cut in a chiffonade (ribbons)
Instructions
Drizzle head of garlic with 1/2 t olive oil and wrap in foil. Bake for 45-60 minutes at 350F.
Toss half of the tomatoes with 1/2 T olive oil, and some salt and pepper. Place on garlic baking sheet. Bake for 20-30 minutes.
Place bread in oven. Bake for 10-15 minutes or until slightly crispy and toasty.
Remove garlic and tomatoes from oven to cool slightly.
Mash garlic.
Rub the raw clove of garlic on the toasted bread. Top with mashed garlic. Top with alternating slices of raw and roasted tomatoes. Sprinkle with basil.
Pour water into the bottom of a Crock Pot. Place chicken in. Drizzle with olive oil and sprinkle with salt and pepper. Top with onion slices. Distribute veggies around the chicken in the bottom sides of the Crock Pot. Cook on high for 3 hours.
Mix rice with seasonings. Pour into the Crock Pot around the chicken (add more liquid if needed). Cook on high for about an 1 hour (depending on type of rice – some may require less time, some more), or until rice is cooked.
Check internal temperature of chicken. It’s done when a meat thermometer inserted into a thick part of the meat (not touching the bone) reaches 180F.
Taste the rice and adjust seasoning if needed.
To serve, scoop some rice and chicken onto a plate. Top with fresh herbs.
1/2 C cherry (or regular) tomatoes, chopped, for topping
Greek yogurt (or sour cream), for topping (opt.)
Instructions
Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
Serve topped with tomatoes and yogurt or sour cream.
