Mmm - A Warm Spring Salad

This one is my version of: Warm Spring Salad by Angela Liddon. It is a simple and delicious treat!

 Ingredients

• 1 cup uncooked quinoa (or try speltberries)
• *1.5 cups veggie broth
• 1/2 Tbsp extra virgin olive oil
• 1 leek, sliced into rounds or half moons
• 2 garlic cloves, minced
• 1 bunch asparagus, ends broken off and chopped into 1-inch pieces
• 1 cup diced strawberries (optional) *I highly recommend
• 3/4 cup fresh or frozen peas
• 1 cup fresh parsley, roughly chopped *or cilantro!
• *4-6 Tbsp extra virgin olive oil, to taste
• 6 Tbsp fresh lemon juice
• 1/2 Tbsp pure *honey (or other sweetener)
• 1/4 tsp fine grain sea salt & pepper, to taste
• lemon zest, for garnish (optional)
• *1/2 avocado, cubed 
• *Handful of pumpkin seeds
 

 Directions:

• 1. Rinse quinoa in a fine mesh strainer and place into a medium pot. Add 1.5 cups vegetable broth (or water) and bring to a low boil. Reduce heat to low-medium, cover with tight-fitting lid, and cook for 15-17 minutes, or until fluffy and all the water is absorbed. Fluff with fork, remove from heat, and let sit covered for 5 minutes.
• 2. Meanwhile, grab a very large skillet or wok. Sauté the leek and garlic in the oil for about 5 minutes over medium heat. Season generously with salt and pepper. Add in the asparagus and sauté for another 5-10 minutes or until the asparagus is just tender, but still a bit crisp. Stir in the strawberries (optional), peas, and parsley (or cilantro!). Heat for a few minutes and then remove from heat.
• 3. Whisk together the dressing ingredients (olive oil, lemon juice, honey, and 1/4 tsp fine grain sea salt) to taste. Pour dressing onto skillet mixture and stir in the cooked quinoa. Season to taste with salt and pepper. Top with avocado and pumpkin seeds. Enjoy!

Be sure to check out the original recipe on "Oh She Glows".
Kudos to Angela!

*My own additions: I used veggie broth (she suggested this in the directions but didn't list it in the ingredients - glad I had some!) I doubled most of the dressing ingredients (except I used 1/2 Tbsp. honey total instead of maple syrup). I also added cubed avocado as a nice garnish (healthy and tasty fat!)- I also think cilantro would be excellent in lieu of parsley. Top with pumpkin seeds! Mmmm.

My cell phone camera is acting up so here is the blurred version :)

Miso Porridge

Well I chose the heartier of the 2 recipes and adapted my own version from a recipe called Super Miso Soup on recipes . sparkpeople . com

Miso Porridge (is what I call it!) ~

Ingredients to use:
2 Tbsp olive oil
1 block FIRM tofu
few dashes of black pepper
1 large onion, chopped
4 carrots, chopped
4 large garlic cloves, minced
1 Tbsp yellow curry (madras)* - or tumeric
1/2 c shiitake mushrooms*, sliced
1/2 c dry quinoa
3 c veggie broth (without tomatoes)*
2 1/2 c water
1 bunch kale, cut from stem & chopped or 1 c pre-wilted/steamed & chopped
1/4 c miso (I used yellow - I dissolved in 1/4 c warm water*)
3 scallions, chopped whites & greens

How to make it:

Place a thin coating of olive oil on a baking sheet and place the tofu on it with a few dashes of black pepper. Bake tofu @ 450 degrees (or broil) for 15min. Check halfway through to see if tofu needs to be turned over to crisp other side.

In a large Dutch oven or heavy bottomed soup pot pour in the olive oil and heat over medium heat. Once oil is hot add in the onions and carrots. Cook for 5min or so until they are tender - stir frequently.

Stir in the garlic, curry and mushrooms.

Add the quinoa, veggie broth and water. Turn the heat to med-high, cover and let simmer for 15min.

Remove tofu from oven when done, it should be ready just a few minutes before the quinoa.

Add in the kale and tofu to the porridge mixture, reduce the heat to medium and cover.

Once the kale is tender, whisk in the dissolved miso. Turn off the heat and add in the scallions. Serve!

Miso Porridge

*my alterations to recipe