I love to eat and food is a huge part of my life. I must confess that when it comes to planning for our workshops, more time is spent preparing the menu and sourcing the food than any other component! Our goal is always to prepare and provide healthy, nourishing meals for both body and soul. Rachel and I are always concocting new workshop recipes and testing them out on our closest friends (yes, there have been a few late night test kitchen cook-off events!)
People often ask, ‘what’s in this?’ and honestly the recipes are all quite simple. The secret is in the ingredients. We use organic and local ingredients whenever possible and always use the very best olive oil and salt (I swear to you, this makes a huge difference!) I have been promising our recipes for years and I’m thrilled to finally deliver. Here’s a delicious salad to start us off and I’ll be posting new recipes regularly including our gluten-free roasted vegetable pie, the salmon cakes and oh yes, the quinoa chocolate cake! I hope you enjoy.
Arugula Salad with quinoa, basil and sweet cherry tomatoes
I sometimes eat this on its own for lunch. It's delicious, simple and fresh. And the basil! Lordy, Lordy, the basil… so yummy.
Salad
2⁄3 cup quinoa
1 1⁄3 cups water
1 cup loosely packed, chopped basil
4 cups loosely packed arugula
2 cups fresh, sweet cherry tomatoes, chopped in half
½ cup crumbled goat feta (or cherry size buffalo mozzarella as shown here)
Dressing
½ cup good quality extra virgin olive oil
¼ cup balsamic vinegar
a good pinch of Fleur de Sel (to taste)
dash of black pepper
Directions
Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool. In a large bowl, toss together all the salad ingredients, including the cooked quinoa. Add the dressing right before serving. Share. Eat. Be happy.
