Monday, April 9, 2012

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Easter Eats

Monday, Monday, let me count the ways I loathe you... I can never decide if Sunday or Monday is worse. Sunday-anticipating monday OR Monday- When your alarm seems to go off WAY too early with a bajillion things waiting for you to do. Either way, here we are back to the grind.

I had a wonderfully (way too short) Easter yesterday. Wish that I had an extra day off, but it is nearing a close and I have survived yet again. My aunt hosted a lovely dinner with so many great dishes. The spread included lambchops, ham, cauliflower au gratin, orzo salad, sauteed green beans & broccoli, peas & mushrooms, and my dish of a quinoa salad. I found the recipe on The Kitchn, and originally was recipe for Passover, but has now made it's way to Easter! It was slightly sweet, and had lots of great textures. The colors and flavors could also be good for Thanksgiving, and was a delightfully delicious, nutritious side dish. You could even make this an entree, since quinoa is full of protein and fiber. I would just add some more veggies, and either meat or some beans for extra "fill" factor.

Easter Quinoa Salad
serves 8 as a side
adapted from The Kitchn

1 cup quinoa, uncooked
1 medium sweet potato, peeled and cubed
1 1/2 T olive oil
1/2 cup sliced almonds
3 T apple cider vinegar
2 teaspoons honey
1/4 tsp salt
1/4 tsp pepper
heaping 1/2 tsp ground cumin
heaping 1/2 tsp ground cinnamon
1/2 cup dried cranberries
3 green onions, chopped

Start by adding 2 cups of water and quinoa to a medium pan and bring to a boil. Reduce to a simmer for 15 minutes, or until all the water is absorbed. Let it sit covered for at least 1 hour.

In the meantime, preheat your oven to 400 degrees. Add the cubed sweet potato to a sheet pan and drizzle lightly with oil. I just used cooking spray since I ran out of oil, and it worked just fine. Roast in the oven for about 25 minutes, or until the sweet potato is fork tender.

While the sweet potato is in the oven, toast the almonds in a dry pan over medium heat for about 3 minutes. Toss them occasionally so they don't burn. You can tell when they are done when they are slightly browned and you begin to smell them. Or do as I do and give them a taste!

Next, comes the dressing. Combine the oil, honey, vinegar, salt, pepper, cumin, and cinnamon in a small bowl. Whisk to combine and set aside. Chop the green onion, and set aside as well.

When the sweet potato is done, add it as well as the quinoa, dressing, almonds, cranberries, and half the green onions in a large bowl. Stir until everything is combined. Garnish with the remaining green onions and serve.

I really enjoyed this recipe as well as many of the guests at the party. I will definitely make it again. If you can;t find quinoa in your grocery store, couscous, brown rice, or orzo would also work.

What did you have for Easter?


  1. Going to give it a try!
    Thanks Emily!

    Uncle Bill

  2. Thanks Uncle Bill! Let me know what you think!


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