Roasted Broccoli Quinoa Salad

I loved this delicious salad!  It has fresh, yummy flavors, is simple to put together, is very versatile (leave out cheese for vegan), stores great and can be used as a side dish or main dish.  You can add chunks of grilled or roasted chicken to boost the protein and make it perfect for a main dish.  This is a keeper!

Roasted Broccoli Quinoa Salad

serves 6-8

from Eating Bird Food

• Salad:
• 1 cup dry quinoa
• 2 cups water (or veggie broth)
• ½ pound broccoli, cut into florets
• 1 sweet potato, chopped into ¼ – ½ inch chunks
• 1 can (15 oz) chickpeas
• 1 bunch laccinto kale, roughly chopped
• olive oil, as needed
• 1/3 cup fresh parsley
• 3 Tablespoons feta cheese
• Dressing: (can 1 1/2 x or double recipe to add later if dry)
• juice from one lemon
• 1/2 Tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 3 Tablespoons olive oil
• salt and ground pepper, to taste
• crushed red pepper, to taste (optional)

1. Preheat oven to 425ºF.
2. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
4. Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
5. Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
7. In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture. Taste and season with more salt and pepper before serving, if needed.
8. Store any leftovers in the fridge for 4-5 days. As the salad sits it tends to soak up the dressing and become dry. If needed, add an extra splash of lemon to brighten it back up before serving.

Cajun Salmon with Salted Lime Butter

Cajun Salmon with Salted Lime Butter

serves 4

very slightly adapted from How Sweet Eats

• 1 (2 pound) salmon filet
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• pinch of cayenne pepper

Salted lime butter

• 4  tablespoons  unsalted butter, at room temperature
• 1/2 lime, zest freshly grated
• 1/8 teaspoon coarse sea salt

• Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
• Place the salmon on a baking sheet and brush it with the olive oil. If desired, you can rub it with 1 tablespoon of the lime butter instead (or in addition to, for flavor). In a bowl, stir together the paprika, Italian seasoning, salt, pepper, garlic, onion powder, pepper flakes and cayenne. Sprinkle it evenly over the top of the salmon filet and press gently to adhere.
• Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork. Remove from the oven and cover with a few teaspoons of the lime butter. Serve with rice and lime wedges for spritzing.

SALTED LIME BUTTER

• Stir together the butter, lime zest and salt until combined.
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Aunt Marian's Biscuits

Aunt Marian's Biscuits
yields 8

2 c flour

1/2 tsp cream of tartar

2 Tbsp sugar

4 tsp baking powder

1 scant tsp salt

1/2 c shortening

2/3-3/4 c milk

Sift together all dry ingredients.  Cut in shortening until crumbs are the size of peas.  Add milk and mix until dough cleaves from the sides of the bowl.  Turn onto slightly floured counter.  Knead 20 times.  Pat 1/2-3/4 inch thick.  Cut into circles.  Bake at 425 degrees for 12-15 min on a parchment lined baking sheet.