Written on January 22, 2014 at 9:00 am , by Lauren Katz
Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Week” to appear on our blog and have a chance to be featured in a future issue of the magazine.
If every meal looked as beautiful as @mckennasfood‘s Vegan Asian Salad, we’d go vegan in a heartbeat! This dish proves that with a little color and a lot of healthy and hearty ingredients like snap peas, avocado, mandarin oranges and almonds, you can turn an average salad into something extraordinary. Our own version of this salad may even make its way into our lunch boxes tomorrow!
Looking for more salad inspiration? Click here for our best salad recipes.
Written on January 3, 2014 at 9:00 am , by Lauren Katz
To make a light, fluffy grain salad, you need cooled cooked grains. But letting them chill out in the pot or strainer will leave you with a clumpy, gummy mess. The solution is as close as your cupboard. Grab a baking sheet and save your salad this way:
1. Transfer drained, just-cooked grains to a rimmed baking sheet.
2. Using a spatula, spread the grains in an even layer. Let cool completely, about 30 minutes for 4 cups of grains. (For even quicker cooling, stick the pan in the refrigerator; it’ll take half the time.)
3. Use the cooled grains in all sorts of salads and side dishes, like our brand new Spinach Salad with Beets, Quinoa & Goat Cheese.
More quinoa recipes…