Mediterranean Quinoa Sala

My family and I went to our local farmers market yesterday and each time we visit I must refrain from purchasing everything in sight.  Initially you are just struck at how beautifully fresh all of the veggies and fruit are  then you look at the prices and wonder why you ever go to the supermarket.  I ended up with an abundance of parsley, tomatoes and cucumbers among lots of other yummy things.  Since tomatoes and cucumbers do not last very long I figured a salad would be a great idea.  Hence, tonights' dinner.  Easy, healthy and totally versatile.  

Mediterranean Quinoa Salad

Ingredients:
2 cups COOKED quinoa (Usually once cup dried will make about this much)
1 can drained and rinsed chick peas
1/2 red onion, chopped finely
2 medium sized tomatoes, diced (if the insides are very juicy you can remove some of the seeds so that your salad does not become too wet from the tomatoes)
1 medium cucumber, diced
1 handful parsley, chopped finely
1/3 cup chopped kalamata olives

Dressing:
Juice of 2 lemons
2 garlic cloves grated or even better, us a microplane
2 teaspoons kosher salt
1 teaspoon dried oregano
2 tablespoons honey
1/3 cup olive oil (extra virgin or just plain.
whatever you have!)

Instructions:  

First cook your quinoa.   Follow the instructions on package.  I rinse mine prior to cooking and then again after it has been cooked with cool water so it's ready for the salad.  Chop and throw together all of your salad ingredients in a large mixing bowl.  

Make your dressing by whisking together all of the ingredients.  

Toss your salad ingredients with your dressing and there's your dinner.  I think letting it sit for about a half hour prior to eating is best.  It lets the dressing sink in.  

Yum. 

If you'd like to add feta or even chopped up fresh mozz, that is a great idea.  

I just, unfortunately, did not have any on hand. 

Next time. 

Chocolate Almond Crunch Bars

Came across this recipe in the Martha Stewart Magazine and I immediately had to try them.  Made from real ingredients and mostly healthy at that (also gluten free).  I tweaked it a bit (as I always do) and must say these are perfect for those of you who love chocolate but don't want to eat complete junk.  They take minutes to make and are so worth the wait in the fridge.  Make these.  You and your family will NOT be disappointed. 

Chocolate Almond Crunch Bars

Ingredients:

I cup almond butter
1 stick butter
1/2 cup honey
2 1/4 cup rolled oats
1/3 cup toasted almonds, chopped
1 1/2 cups bittersweet or semi sweet chocolate chips depending on preference
3 tablespoons chia seeds
1 teaspoon cinnamon
1/2 teaspoon kosher salt

Directions:

Take an 8x8 square vessel, spray with cooking oil and line with parchment being sure to leave an overhang of parchment.  

Heat the almond butter, butter and honey over a medium low flame, string often,  until completely melted and blended.

While the wet ingredients are melting, throw together all of the dry ingredients. 

Cover the dry ingredients with the hot mixture and let sit for one minute before stirring to combine.  

Toss mixture into your 8x8 dish and spread evenly with a spatula. 

Let sit in the refrigerator for at least 3 hours but I found it was best the next morning.  Yes, I ate this for breakfast!

Keep stored in the fridge in the 8x8 pan or you can remove and cut into bars.  Wrap them separately in parchment for easy access.  

Perfect chocolate treat without all of the guilt.