News – Page 179 – Just Farmed

Cucumber, Tomato, Quinoa and Feta Salad

1/2 cup quinoa
1/4 cup feta, crumbled
1/2 cucumber, chopped
1/4 cup fresh parsley, chopped
2 green onions, green and white parts chopped
1/2 pint of cherry tomatoes, sliced, or 2-3 slicing tomatoes, diced
2 Tablespoons olive oil
1 lemon, juiced
Salt and pepper to taste

Cook quinoa according to directions. Set aside to cool. In a large mixing bowl combine the feta cheese, cucumber, fresh parsley, green onions and cherry tomatoes. Add the olive oil and lemon juice mixing to coat the salad. Add the quinoa and mix to combine. Add salt and pepper to taste. Garnish with parsley and serve or cover and refrigerate

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Recipes

Avocado and Shrimp Chopped Cabbage Salad

5 tablespoons reduced-fat sour cream
3 tablespoons grapeseed oil or extra-virgin olive oil
3 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
3/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1-pound raw shrimp (21-25 per pound), peeled and deveined
2 teaspoons extra-virgin olive oil
2 teaspoons finely grated lime zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
2 ears corn, husked
4 cups chopped romaine or green/red lettuce
3/4 cup finely chopped cabbage
3/4 cup diced red bell pepper

1/2 cup diced red onion
1/2 cup assorted cherry tomatoes, chopped
1/2 fennel bulb, halved again, thinly sliced
1 avocado, diced
2 slices crispy cooked bacon, diced

To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper. Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes’ total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.

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Recipes

Tomato, Cucumber and Quinoa Salad

½ cup quinoa
3 tablespoons olive oil
2 tablespoons sherry vinegar or red wine vinegar
kosher salt and black pepper
½ pound tomatoes, cut up
1/2 cucumber, sliced
4 cups baby arugula (about 3 ounces)

Cook the quinoa according to the package directions; let cool. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.

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Cucumber, Tomato, Quinoa and Feta Salad

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