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Wonderfully fresh tasting summer salad with quinoa, chickpeas, cucumbers, tomatoes and corn topped with tangy feta cheese!
Rinse the quinoa under cold water for a couple of minutes and place in a pot with 1 1/2 cups water. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes then turn off the heat and let stand, covered, for an additional 5 minutes. Then remove the cover and allow quinoa to cool to room temperature.
Make the dressing by combining all the ingredients in a large bowl and whisking until thoroughly blended. Add the cooled quinoa, chickpeas, corn, cucumber, tomato, red onion and parsley. Season to taste with salt and pepper and top with the crumbled feta cheese.
Shredded raw Brussels sprouts give great crunch to this fun twist on the classic Caesar salad!
This Kale Salad with Quinoa, Cranberries and Toasted Almonds is a delicious, healthy meal or light side for the holiday season!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!