Saturday, April 28, 2012

Simple Summer Quinoa Salad

Not that you would know it's almost summer since it's fucking 0 degrees in Toronto. And not that I would know what the weather is like anyways since I haven't left my house all fucking day. And not that I have time to cook this since I'm writing this fucking paper FOREVER. So more of an aspirational recipe than a reflective one. Kisses and polar bears.

c/o the back of the Casbah quinoa box

225g dry quinoa
2 1/2 cups water or broth
1 cup grape tomatoes, quartered
1 sweet yellow pepper, diced
1 cup cucumber, diced
1/4 cup fresh parsley, chopped

3 tbsp olive oil
1 tbsp apple cider vinegar
1 garlic clove, minced
salt and pepper to taste
pinch of crushed red pepper flakes (optional)

Add quinoa to boiling water/broth, cover and simmer for 15 minutes. In the mean time, chop your veggies. Combine salad ingredients. Combine dressing ingredients. Combine combinations. Sprinkle with Canadian feta if you're feeling nostalgic for Supa Inca. Serve cold.

Sunday, April 1, 2012

Goat cheese rounds


Made these for my roommate's bday a few weeks ago and they are delish.

Goat cheese rounds
6 oz soft goat cheese, 3-4 inches in diameter
1/3 cup olive oil
3 tbsp balsamic vinegar
2 cloves garlic, minced
1 tbsp fresh thyme chopped
1 tsp cracked black pepper
10 black olives, pitted, coarsely chopped (kalamata)

Slice the cheese in half horizontally so that it is about 3/4 inches thick. Place in rounds in a shallow dish.

In a small bowl, whisk together olive oil, vinegar, garlic, thyme, pepper, and olives until well blended. Pout over goat cheese and marinate. Refrigerate for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes. Serve with crostini, crackers or sliced baguette.

Add on:
-green onion, chopped finely
-crushed basil and fennel seeds
-finely chopped sundried tomatoes

And for FAR, some good old interspecies goat love:

Prof. Tata