Quinoa Fruit Salad with Honey Lime Dressing

quinoa_fruit_salad
What a delicious summer salad from TwoPeasAndTheirPod.com. Loved the dressing of this and the combination of quinoa with the fruit made a yummy side salad. As indicated in the original recipe, it is very adaptable to the fruit on hand.

 

Quinoa Fruit Salad with Honey Lime Dressing

MealsWeLike.com, adapted from TwoPeasAndTheirPod.com
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salad
Servings 4

Ingredients
  

  • 1 cup Quinoa
  • 1 Lime
  • 3 Tbs Honey
  • 2 Tbs Fresh Mint leaves
  • 1 1/2 cups Blueberries
  • 1 1/2 cups Strawberries sliced
  • 1 1/2 cups Mango diced

Instructions
 

  • Cook the quinoa according to directions and cool
  • Juice the lime
  • Add the honey to the lime juice and mix
  • Toss everything together in a bowl
  • Serve cold

 

Grilled Okra

okraLiving in the south, you would think that okra is everywhere. But really we don’t run into it that much, and when you do see it, chances are it is breaded and fried. There is nothing wrong with fried okra, but surely there’s more to okra than that?!?

After being encouraged by our 10 year old to purchase okra, I was on the lookout for a somewhat different way to prepare it. I found a couple of recipes for charred okra, one from Martha Stewart and another from ChowHound. I had planned mixing things up between the two, but I was late getting home and my wife went with the grilled version. They were delicious and all eaten up quickly. A tasty addition to our recipe file!

Grilled Okra

MealsWeLike.com, adapted from MarthaStewart.com
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Course Vegetables

Ingredients
  

  • 1 lb Okra whole, rinsed
  • Olive oil to brush okra
  • 1 tsp Dried thyme leaves
  • 1 1/2 tsp Paprika

Instructions
 

  • Preheat BBQ grill on high
  • Rinse the okra and skewer each lengthwise
  • Brush with olive oil
  • Grill okra over high heat, turning a few times until charred and starting to pop open; 4-5 minutes
  • Remove from grill and sprinkle with thyme and paprika

 

Meals for the Week, Oct 31 – Nov 6

  1. Fried Quinoa with Bacon and Kale
  2. Hamburger Soup with Red Chard and Cheddar Cheese
  3. Roasted Hubbard Squash with Caramelized Onion Galette with fontina Cheese
  4. Grilled Chicken with Beet Greens with Lemon and Roasted Golden Beets
  5. Sweet and Spicy Charred Okra–modeled after this, but using sweet chili sauce, though possibly done the grill like this one. Served with Sweet Chili glazed pork chops.
  6. Swiss Chard Slaw with Creamy Avocado Dressing and fajitas
  7. Pizza