May 19: Quinoa Salad & Alfredo Pasta

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.

Quinoa Salad:

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.

Pasta Alfredo:

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).


One Comment Add yours

  1. 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.

    Liked by 1 person

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