I feel like every week, I am shocked by how fast the year is going by. But it is now mid-May and we are at the Victoria Day long weekend (here in Canada). I am going on a little trip this weekend to Montreal so I’m posting this a little earlier than normal. Let me know if you want to see a post with all my Montreal eats because I think that would be fun. Anyways, let’s get on with today’s post.
This was a really easy but fresh salad. It’s a perfect side dish or could be turned into a meal with a simple protein addition (ie. canned chickpeas or cooked chicken).
The salad is made of tricolour quinoa, bell pepper, cucumber and olives. I chopped everything to about the same size so that each bite could have a piece of each item. It wasn’t so colourful because I didn’t have too many fresh veggies available, but I made it work.
The dressing was quite acidic with lemon juice, red wine vinegar and even a little splash of olive brine. I brought it all together with honey, oregano, black pepper and chili flakes. I like my dressings a little sour but I made sure it wasn’t too much. And I guess there was a slight Greek theme too because of the oregano.
This was one of the dishes served for Mother’s Day. It was so rich and decadent and everything you want in an alfredo.
The sauce started off with a butter and flour roux then stirred in milk and heavy cream. This was not a calorie-friendly dish. Once it was all homogenous, I seasoned with lots of black pepper and stirred in mozzarella and parmesan cheese. So I guess it was a cheesy-alfredo pasta. It was so creamy and beautiful. Then I just mixed in cooked pasta (any will do, but I used cavatappi which is a fun corkscrew shape).
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Time is flying! Love this quinoa recipe – I’ve been meaning to make quinoa salad and this gives me a new way of making it. Thank you for sharing.
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