Vegetable Quinoa Salad

Heirloom Vegetable Recipe

From the Kitchen of Engrid Winslow

Sugar Ann Snap Pea


Serves: 4-6 as a side dish

This Vegetable Quinoa Salad is a versatile side dish that is vegan (when made with vegetable broth) and adaptable to any season. This version uses peas and carrots but you can substitute or add any additional vegetable such as peppers, tomatoes, onions, cucumbers, summer or winter squash, cauliflower, celery, beans or any other vegetable that is in season. In the winter it is delicious with roasted beets and butternut squash.

1 cup quinoa

1 ¾ cup vegetable or chicken broth

3 T chopped flat leaf parsley

¼ c finely chopped green onions

Juice from one or two lemons

½ cup olive oil

1 tsp. ground cumin

Salt and pepper to taste

½ cup shelled peas or sliced snap peas

½ cup diced carrots

Cover the quinoa with water and soak for 15 minutes. Drain and rinse under running water for 1-2 minutes. Put the soaked quinoa and broth into a saucepan, cover and bring to a boil. Reduce the heat and simmer for 15 minutes.  Fluff with a fork and add the rest of the ingredients. Let stand for 20 minutes to allow the flavors to blend.

Pasta Caprese Salad

Heirloom Vegetable Recipe

From the Kitchen of Engrid Winslow

(serves 4-6)

This Pasta Caprese Salad is a favorite in our family and is always a hit at a potluck dinner. It keeps well if there happen to be any leftovers.

2 lbs cherry tomatoes cut in 1/2
4 tsp lemon juice
1/4 cup good quality olive oil
1 garlic clove – minced very fine or put through a garlic press
1 shallot (small to medium), minced fine
1 tsp sugar
12 ozs fresh mozzarella in 1/2: dice or boccatini cut in half
1 lb pasta (penne or fusilli)
1/3 cup basil chopped or Chiffonade
1/2 tsp salt and 1/4 tsp freshly ground pepper (or to taste)

Whisk oil, lemon juice, garlic, shallot, 1/2 tsp salt, 1/4 tsp ground pepper and sugar in a large bowl. Gently toss in the tomatoes and set aside for up to 45 minutes. While tomatoes are marinating, cook pasta and chop mozzarella. Spread the mozzarella on a plate and freeze for about 10 minutes. (See note) After pasta is well-drained, add it to tomatoes and then add the mozzarella. Add basil and adjust seasonings with additional lemon juice, salt, pepper and sugar to taste. Serve warm or at room temperature.

Note: If you are using store-bought mozzarella that comes in a tub and you don’t briefly freeze the mozzarella, it can turn stringy and rubbery. Avoid this by letting the pasta cool a bit before adding the mozzarella or by using good quality or hand-made mozzarella which will not require freezing.