Refreshing Quinoa Salad

This recipe, created by Leah Matthews, won Best Side Dish in VT's 2011 Chefs' Challenge. Matthews came up with this tabbouleh-inspired salad while working as a sous chef at Twist, a Rhode Island restaurant specializing in gluten-free food. When the summer menu needed an additional item, she worked out a recipe in a matter of hours. "I grabbed seasonal and versatile ingredients from the refrigerator, knowing that cucumbers, tomatoes, lemon, and parsley form a flavor profile," she says. Using quinoa instead of wheat-based bulgur or couscous keeps the dish gluten-free.

ingredient list

Serves 12

• 1 1/2 cups quinoa
• 1/2 cup pine nuts
• 1 English cucumber, peeled and finely diced (21/2 cups)
• 3 Roma tomatoes, seeded and finely diced (3/4 cup)
• 1/2 small red onion, finely chopped (1/2 cup)
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 3 Tbs. lemon juice
• 2 tsp. grated lemon zest

Directions

1. Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or 
until quinoa is tender and small “tails” bloom from grains.

2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.

3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and 
stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.

Mixed Green Salad with Nasturtium Vinaigrette

Salad is the simplest way to enjoy the beauty and flavor of edible flowers. The vinaigrette in this recipe goes light on the mustard to compensate for the peppery flavor of nasturtiums.

ingredient list

Serves 8

• 1/2 cup olive oil
• 2 Tbs. Champagne vinegar
• 1/4 tsp. Dijon mustard
• 1/4 cup finely chopped nasturtium petals
• 16 cups mixed spring salad greens
• Assorted edible flower petals such as nasturtium, marigold, geranium, and/or begonia, for garnish

Directions

Whisk together oil, vinegar, and mustard in bowl. Stir in nasturtiums. Add greens, and toss to coat. Garnish with petals.

Potato Salad

Plain yogurt and grainy mustard make a light, tangy sauce for potato salad. Serve slightly warm or chilled.

ingredient list

Serves 8

• 2 lb. fingerling potatoes, cut into 1-inch pieces
• 1/2 cup plain low-fat yogurt
• 1/4 cup whole-grain mustard
• 2 tsp. olive oil
• 1 small red bell pepper, diced (1 cup)
• 3 celery stalks, diced (1 cup)
• 1/2 small red onion, sliced (1/2 cup)

Directions

1. Place potatoes in large saucepan, and cover with cold water. Bring to a boil. Reduce heat to medium, and cook 5 to 6 minutes, or until potatoes are tender, but not soft.

2. Meanwhile, whisk together yogurt, mustard, and olive oil in large bowl. Stir in red bell pepper, celery, and onion.

3. Drain potatoes, rinse under cold water, and drain again. Add potatoes to yogurt mixture, stirring to coat. Season with salt and pepper, if desired.