Tag Archives: weeknight dinner

Quinoa Salad

It’s the end of July – when did that happen?! I love summer – aside from the great weather, there is always something going on. Lately it’s been weddings, but when we’re not celebrating nuptials with our friends, there are boat rides, beach trips, and barbeques to keep us occupied. Therein lies the rub: with so many things going on, it can be hard to find time to reset. We pretty much put aside most projects at the house, and I also find that I cook a lot less. It makes me sad that I’m less adventurous in the kitchen during the warmer months, but it also forces me to find easy and light dishes that will keep me going through the summer madness.

After pinning about 3,000,000 recipes for a quinoa salad on Pinterest, I ended up making one up using the fresh vegetables I picked up at the market and what I had in the pantry. You could put most vegetables in here and it would be good, no matter what. I threw together a lime-cumin dressing, similar to the one I made for the corn and black bean salad, and it was all pretty painless.

Quinoa salad with summery vegetables

Ingredients

Salad

  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1/2 cup red onion, chopped
  • 1 tbsp. fresh cilantro, chopped
  • 1 cup of quinoa, cooked

Dressing

  • 1 tbsp. of olive oil
  • 3 tbsp. of lime juice
  • 1 tsp. of cumin
  • salt and pepper to taste

Directions

  1. Combine chopped vegetables, cilantro, and quinoa in a large bowl. Mix well.
  2. Combine dressing ingredients in a small bowl. Mix well, using salt and pepper to taste.
  3. Pour dressing over salad, mix well, and serve.

If serving this as a side, it makes quite a bit – the leftovers stayed really well in the fridge. Happy summer!

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Cheesy Zucchini Bake

Quick post to share a new go-to recipe! I love zucchini… I love cheese…. so when I saw a pin for an “Easy Cheesy Zucchini Bake,” I was immediately sold. I modified the original recipe (which you can find in this post on www.kalynskitchen.com) by adding olive oil and I didn’t use basil. I think it really comes down to a matter of preference, including (or not including) EVOO or basil won’t make or break this dish. It’s a great side – I served it with baked chicken – and it held up alright overnight in the fridge.

Enjoy! And stay tuned for a couple new recipes that I plan on posting in the next couple of weeks that I discovered on a recent trip to Maine including a delicious black bean & corn salad and a scandalously decadent chocolate cake!

Cheesy zucchini bake!

Ingredients

  • 2 medium-sized zucchini, sliced
  • 2 medium-sized yellow squash, sliced
  • 2 T thinly sliced green onion
  • 1 T extra virgin olive oil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/2 cup + 1/2 cup low-fat Italian cheese mix
  • salt and fresh ground black pepper to taste

Directions

  1. Preheat oven to 350F.  Spray an 8″ x 8″ baking dish with non-stick spray.
  2. Combine zucchini and squash in large bowl with olive oil, green onion, thyme, garlic powder, and 1/2 cup of cheese. Mix until well-combined and season with salt and pepper.
  3. Pour into baking dish and bake for 25 minutes, or until zucchini is almost done.
  4. Remove from oven and add remaining cheese on top; return to oven for 10-15 minutes, or until the cheese is melted and zucchini cooked through.
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