I’m calling this week’s recipe Moroccan-ish Quinoa Salad because I was inspired by the combination of spices used in a Moroccan recipe I saw for a cooked dish. It isn’t exactly a traditional Moroccan recipe but it sure was inspired by one. This is yet another gluten and dairy-free recipe. It also happens to be a very pretty salad because of the different colors of the veggies in it.
While wandering around the Roanoke Historic Market, I happened upon Tim from Rolling Meadows Farms selling Daikon radishes he had picked the day before. Local radishes grown without pesticides were certainly appealing.
He told me that these were the smaller, spring version. I took some home and decided that their natural slight spiciness and crunch would lend itself well to a cole slaw. Back to the market I went the next day and bought North Carolina-grown green cabbage from Sumdat Farms.
Here is a grain, vegetable, seed and cranberry salad called The Alpha Omega that I just love. I picked it up at the Happy Belly Deli at the Roanoke Natural Foods Cooperative. I was quite pleased to get this recipe because I've bought this many times and wondered what all was in it. I thought I had it all figured out but I was missing a few things. Until now. Mystery solved!
The recipe serves quite a few (15-20), so it is good to take to a large gathering or you can half the recipe.
To look at the tiny, green Mung beans, you would never guess how amazing and versatile they are. Mung beans are used to make cellophane noodles, dumplings, soups and they also produce delicious bean sprouts. They are even used in desserts in some Asian countries. Now, the little Mung bean is even appearing in my hummus recipe this week.
I had been wanting to make a cold, summer soup and I was so pleased to see cucumbers and some early peaches at the farmer's market this week.
Luckily for me, the herbs came from pots on my back porch, and I already had all of the other ingredients which I think wound up blending together beautifully. This is not a difficult recipe at all but does require a bit of prep with the vegetable, fruit and herb chopping. Once that is done though, its all about the food processor or blender doing the work.
Last week we had a raw, vegetable and fruit summer soup. If you have not tried that recipe yet, you could pair it with this week's recipe and have a nice, cooling soup and salad combo.
Potato salad doesn't have to be a heavy, mayonnaise-laden affair. It can be zesty and refreshing when the cooked (and cooled) potatoes are accompanied by crisp, raw vegetables and dressed with lemon, oil and spices.