The other day I was looking through the 1,500!!!!! pictures on my iPhone (I know, time to clean it off…) and I found a few themes.
1. I take a lot of pictures of my food for you folks. I have several things that I’ve made, photographed, and forgotten about. Time to get crack a lackin’ on those.
2. The lighting in my kitchen (artificial, pot lights) is horrendous. My pictures look so much better in natural light, or when I take them in my photo box.
3. Charlie has completely taken over my Instagram. I just can’t get over this face.
And the sweetest personality to boot. I feel like we hit the dog jackpot on this one.
And since the rest of my life is pretty boring, Charlie gets his picture taken more than he probably would desire.
Sometimes other exciting things happen that get photographed. Like the other night. I made this salad and deemed it the best stinking summer salad I’ve ever had.
Normally I’m all about pasta salads or potato salad. But the combination of the nutty quinoa, crisp cucumber and sweet mango is over.the.top.
Just so refreshing! Don’t be scared about adding fruit to your otherwise normally savory salad. It’s just so good. And I guarantee nobody else at your summer bbq will bring the same thing.
Served on the side of lemony grilled chicken.
Bonus, no mayo! So you can leave this one in the summer sun at a picnic and not worry about dressings going bad, or food poisoning.
I bought frozen pomegranate arils at Costco a few weeks about and it was the best decision I’ve made in a long time. Getting them out of a pomegranate is a pain in the you know what. If you are lazy like me, and don’t have access to the arils already de-seeded, you could just leave them out. Maybe you could throw in some Crasins to make up for it?
Oh yeah, and I didn’t have any at the time, but I have a hunch that some crumbled feta in this salad would be amazing.
QUESTION OF THE DAY:
What’s your favorite summer side dish?
What’s your favorite thing to post on Instagram?
Cucumber, Mango, Pomegranate Quinoa Salad
Cook Time: 45 minutes
Ingredients (8 servings)
- 1 c uncooked quinoa
- 1 2/3 c water
- 1/3 c lemon juice
- 1/2 large cucumber, roughly chopped
- 1/4 purple onion, minced
- 1 mango, peeled and chopped
- 1/2 c pomegranate arils
- 1/8 c canola oil
- 1/8 c apple cider vinegar (preferably unfiltered)
- 1/4 c lemon juice
- 1 T dijon mustard
- 1/2 t sea salt
- pinch black pepper
- 1 t dried parsley
- 1/2 c chopped almonds
Add quinoa, water, 1/3 c lemon juice to a pot
Heat over medium heat, covered until quinoa is cooked and liquid is soaked up (about 20 minutes)
Refrigerate cooked quinoa 20-30 minutes while you prep the rest of the ingredients
Chop cucumber, purple onion and mango
Put them in a large bowl with pomegranate seeds
Whisk canola oil, apple cider vinegar, 1/4 c lemon juice, mustard, salt, pepper and parsley in a small bowl
Add cooled quinoa to to vegetables
Pour in dressing, toss to mix and coat
Stir in almonds
Serve and enjoy