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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Friday, April 25, 2014

Scraps and Snippets ~ Quinoa Muffuletta...Fun with Quinoa Part Two


Quinoa and Easter.

I took this cold quinoa muffuletta salad to one location and the ring to the other.

Follow the directions below for the basic quinoa to make either dish. The amount of cooked quinoa will be slightly over 2 cups.

1 Cup quinoa
1/4 Cup dried mushrooms
1/4 Cup diced onion
2 Cloves garlic minced
2 Cups veggie broth

Toss all in a pan and bring to a boil. Turn down to simmer and cover and let simmer about 15 minutes.


The ring recipe is here

Cold Quinoa Muffuletta Salad

Dressing: 

3 TBSP lemon juice
2 TBSP olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon of agave or maple syrup
1/2 teaspoon of yellow or brown spicy mustard
dash salt

Mix well. 

Add the following:

1/2 Cup chopped mushrooms
1/4 to 1/2 Cup chopped green olives
1/4 to 1/2 Cup chopped kalamata olives
1/2 Cup shredded kale
The dressing 
The cooked quinoa mixture

Mix well. 


2 comments:

Nora StLaurent said...

This Looks GREAT!! I'll have to try it! Grin!

THANKS for sharing this!

Nora :o)

Kelly Klepfer said...

Thanks, Nora. It is pretty tasty. : ) Let me know if you try it.