We love this Tasty “Quinoa Salad” during the week. 😁 See the recipe below 👇 

Ingredients:

• 1 ½ cups quinoa, rinsed

• 5 pickling cucumbers, peeled, ends trimmed, and cut into ¼-inch cubes

• 1 small red onion, cut into ¼-inch cubes

• 1 large tomato, cored, seeded, and diced

• 2 bunches mint leaves, chopped

• 1 bunch Italian parsley leaves, chopped

• ½ cup extra-virgin olive oil

• 1 lemon, juiced

• 12 cups water

• 1 ½ teaspoons salt

• ¾ teaspoon freshly ground black pepper

• 4 heads endive, trimmed and separated into individual spears

• 1 avocado, peeled, seeded and diced, for garnish

Directions

1. Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.

2. When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.

 

We love this Tasty “Vegetable Soup” during the week. 😁 See the recipe below 👇

Ingredients:

• 4 tablespoons olive oil

• 2 cups chopped leeks, white part only

• 2 tablespoons finely minced garlic

• Salt

• ½ teaspoon freshly ground black pepper

• 2 cups carrots, peeled and chopped into rounds

• 2 cups peeled and diced potatoes

• 4 cups peeled, seeded, and chopped tomatoes

• 2 cups fresh green beans, broken or cut into ¾-inch pieces

• 2 quarts chicken or vegetable broth

• ¼ cup packed, chopped fresh parsley leaves

• 2 ears corn, kernels removed

• 1 to 2 teaspoons freshly squeezed lemon juice

Directions

1. Heat the olive oil in a large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften (about 7 to 8 minutes). Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

2. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork-tender (approximately 25 to 30 minutes).

3. Remove from heat and add the parsley and lemon juice. Season (to taste) with salt and serve immediately.

 

We love this Tasty “Marinated Mushroom Salad” during the week. 😁 See the recipe below 👇

Ingredients

• 2 1/2 quarts water

• 3 tablespoons lemon juice

• 3 pounds small fresh mushrooms

• 2 carrots thinly sliced

• 2 celery ribs thinly sliced

• 1/2 medium red bell pepper (or any color) chopped

• 1 small red onion chopped

• 1 tablespoon minced fresh parsley

• 1/2 cup sliced stuffed olives

• 1 (2 1/4-ounce) can sliced ripe olives drained

• DRESSING

• 1/2 cup Italian salad dressing

• 1/3 cup red or white wine vinegar

• 1 large clove garlic minced

• 1/2 teaspoon dried oregano

Directions

1. In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally.

2. Drain and cool. Place mushrooms in a large bowl with carrots, celery, bell pepper, onion, parsley, and olives.

3. Combine all dressing ingredients in a small bowl or jar with a tight-fitting lid; shake or mix well. Pour over salad. Cover and refrigerate overnight.