AVON 39

How To Easily Add A Foreign Flair To Home Cooking

Food & Living
"How To Easily Add A Foreign Flair To Home Cooking"

Thai Style Quinoa Salad

Thai Style Quinoa Salad

Salad ingredients

3 cups water
1 1/2 cups quinoa
1/4 red cabbage head, sliced thin
1/2 cucumber, diced
3 scallions, sliced
1 carrot, shredded
1 red bell pepper, diced
1 cup thawed edamame

Vinaigrette ingredients

Juice from 3 limes
3 cloves garlic, minced
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
1 teaspoon honey
1/3 cup vegetable oil

Toppings (optional)

Chopped fresh cilantro
Chopped unsalted peanuts
Grilled Chicken

Instructions

1. Cook quinoa according to package directions. Put cooked quinoa in large mixing bowl. Add sliced cabbage, diced cucumber, shredded carrot, sliced scallion, edamame, and diced red bell pepper

2. In small bowl, mix the lime juice, minced garlic, grated ginger, soy sauce, honey, and vegetable oil

3. Add the vinaigrette to the quinoa and mix everything until combined and coated in the vinaigrette

4. Serve in a bowl and add optional toppings.

 

 

MEDITERRANEAN ORZO SOUP

Mediterranean Orzo Soup

Ingredients

Olive oil
3 cloves garlic, sliced or minced
2 scallions, sliced thin
6 cups chicken stock
3/4 cup orzo pasta, uncooked
1 can garbanzo beans, drained
Zest of 1 lemon
2 cups cooked chicken, shredded
1 bag (6 oz.) baby spinach
Juice of a lemon
Salt
Pepper
Parmesan

Instructions

In heavy-bottomed pan, heat olive oil on medium high. Add garlic and scallions. Cook for 1 minute. Add chicken stock to pot and turn on high. Let it come to boil. Add uncooked orzo, garbanzo beans, and zest of lemon. Stir and let cook on high for 10 minutes. Add cooked chicken, spinach, lemon juice, salt, and pepper. Give another quick stir and serve. Once in a bowl you can top it with shaved Parmesan, pepper, and an extra squeeze of lemon.

Headshot - Blakely TretteneroAbout Blakely Trettenero

Blakely Trettenero, host of the Cooking for Bimbos (www.cookingforbimbos.com) and Hungry for Travels (www.hungryfortravels.com) websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orlando, Fla. She also is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.


AVON 39