I’ve received a few requests for more quinoa salad recipes, and the only reason I haven’t posted one sooner is because I like my originals so much (Greek, Mexican, North African) that every time I make a pot of quinoa I want to stick with my old faithfuls! Last Sunday, however, I was ready to branch out. This salad is inspired by one of my favourite appetizers of all time – the antipasto platter.
Oh August, how do I love thee? High temperatures, bright sun, swimming, fresh produce, and just enough of a threat of fall approaching that you don’t take it all for granted. I could bask in the sun all day (with sunscreen on!), and you won’t find me complaining about the temperature, but particularly sweltering afternoons call for a refreshing treat. Enter the Raspberry Watermelon Mint Smoothie.
There is a lot of buzz around so-called “superfoods” these days. One day it’s coconut, the next it’s goji berries. Some people know what the touted health benefits of their favourite fad food are, some just have a vague idea that “it’s supposed to be super good for me.” It is incredible to me how many well-meaning people feel comfortable making claims about these foods with little to no good evidence.
With summer in full swing, all I want for lunch and dinner (and, if we’re being honest, breakfast) is cool, crunchy raw vegetable salads. This confetti salad takes the conventional wisdom of adding color to your plate to heart. Purple cabbage, red and yellow peppers, fresh corn, carrots, celery, cucumbers — we’ve almost got a rainbow on our hands. It’s just as delicious as it is beautiful, and the green dressing is so creamy, perfectly offsetting the crisp vegetables.