Quinoa is our grain of choice. It is full of protein, rich in fiber and a good source of calcium which are just a few of the perks of this true super food. Eat it with a drizzle of olive oil, have it for breakfast with baked apples or whip up a mighty-minty-salad, like we have done below. We have been serving this salad at our Super-Charged Mila gatherings as a way of sharing health and wellness. With or without Mila, it is super-charged with nutrition and the yum factor is off the charts.
We usually double the “Might Mint” recipe so we have extra on hand for sprucing up just about everything, from grilled chicken and salmon, to salads, grains and lamb.
Quinoa Salad with Mighty Mint Vinaigrette
Mighty Mint Vinaigrette:
3/4 cup olive oil
1/2 cup firmly packed fresh mint leaves
1 clove garlic
1/4 cup white wine vinegar
1 Tablespoon plus 1 teaspoon Dijon mustard
1 Tablespoon plus 1 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground pepper
Combine the olive oil, mint and garlic in a blender and blend until puréed, about 15 seconds. Add the vinegar, mustard, kosher salt, and pepper to taste and blend until just incorporated, about 5 seconds. Do not overblend or the vinaigrette will be too thick. Refrigerate until chilled for up to 1 week.
Makes approximately 1 cup
For Salad:
31/2 cups cooked quinoa, cooled to room temp (1 cup quinoa cooked according to package instructions)
1 red bell pepper, seeded and chopped
1 cup chopped cucumber, peeled and seeds removed
1 cup chopped flat leaf parsley
2/3 cup chopped red onion
1/2 cup pitted kalamata olives, chopped
1/2 cup golden raisins (hydrated in boiling water for 10 minutes and strained)
2 tablespoons chopped jalapeno, (seeds optional)
1 heaping cup mighty mint vinaigrette
Salt and pepper
Mix all ingredients together in a medium bowl. Season with salt and pepper to taste. Add more mint vinaigrette if desired.
Serves 6 to 8 as a side dish.
What is your favorite quinoa recipe?
Mary Corpening Barber and Sara Corpening Whiteford are the authors of the best-selling Bride & Groom First and Forever Cookbook, and many more.
Raw Cacao Fudge
We are serious dark chocolate junkies. We adapted this recipe from Café Gratitude and it was 10,000 times better than any high end chocolate bar we have ever experienced. If you haven’t gone RAW with chocolate, try this recipe. Note, this is very dark and very rich, and LOADED with happy thoughts!
1 cup gently melted cacao butter (see note)
8 oz. cacao powder (2 ¼ cups)
1 cup light agave syrup
¾ cup raw almond butter
½ cup cacao nibs (optional, see note)
1 tsp. vanilla extract
¾ tsp. sea salt
Makes 25 Fudge Squares
Add the slightly warm cacao butter to a medium bowl with remaining ingredients. Whisk until thoroughly combined. Transfer mixture to a baking sheet or pyrex dish (8×8x2 is ideal), lined with heavy wax paper (which will keep it from sticking to the pan and creating an unruly mess). Smooth with an off-set spatula to achieve a level surface area. Garnish if you desire. Set in fridge or freezer until the fudge becomes firm, about 20 minutes. Remove the fudge from fridge or freezer and transfer onto a cutting board, cut into the shape and size you so choose.
Raw Cacao Fudge with Mila
Note: We purchase cacao butter from Whole Foods. If you can’t find it, feel free to order online from Navitas Naturals or Ultimate Super Foods .
Note: We love the crunchy texture of the whole cacao nibs, but if you prefer a smooth texture, no need to add them.
Garnish ideas: Sometimes we sprinkle the fudge with goji berries, dried tart cherries, coarse sea salt, and/or unsweetened coconut for variation.