I’ve always been enamored of whole grain salads with seasonal ingredients and flavorful embellishments. They are a great way to use what you have on hand, add more healthy whole grains to your diet, and eat with the seasons. This week’s winner is this Farro Salad with Fresh Mozzarella and Arugula Walnut Pesto From Food 52.

Eggs are such a handy food. Quick and easy to prepare, healthy, versatile, and an economical form of protein. They do, however, require a certain immediacy that isn’t always practical in all situations. This recipe for baked eggs from Mark Bittman is great for guests or anytime you need to serve more than one or two eggs at a time.

Finally, here’s a brilliant post from Tea and Cookies on rethinking your salads. Lots of helpful tips here and so many creative suggestions. This post might just change your entire summer.

Image: Vanessa Barrington

The post Three Recipes to Try This Week: Farro Salad, Easy Baked Eggs, and Rethinking Your Salads appeared first on EcoSalon.

The ancient grain quinoa has an intriguing crunchy texture and is super tasty and healthy. Great for vegetarians and vegans due to its high protein content, it’s a healthy whole grain that is versatile in the kitchen. In this pilaf-like dish, you’ll encounter nutty, crunchy, sweet, and tart flavors in every bite.

Serve as a side dish or as a stuffing for peppers or baked squash. Add a green salad and you have a light meal. Leftovers travel well the next day. If you’ve ever tried quinoa and found it unpleasantly bitter, the soaking and rinsing step should take care of that problem.

Quinoa Salad with Dried Cranberries and Pumpkin Seeds

Serves 6-8

1 cup quinoa, soaked in several changes of water, rinsed well and drained
2 thinly sliced green onions
3/4 cup dried cranberries, or other local, dried fruit of your choice, cut into small pieces
3/4 cup toasted pumpkin seeds
1/4 cup finely chopped Italian parsley
4-5 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt & freshly ground pepper to taste

In a saucepan, bring 2 cups water to a boil. Add the quinoa, lower heat, cover and simmer until the quinoa is tender and moist, without excess water (about 30 minutes). You may open the lid occasionally to check its progress. If the quinoa is done, but there is still too much water, drain in a fine mesh sieve. Cool slightly.

While the quinoa cooks, whisk together the lemon juice and olive oil.

Place the cooled quinoa in a medium bowl with the onions, cranberries, pumpkin seeds and parsley. Add the dressing and toss to blend. Season to taste with salt and pepper and serve immediately. The picture shown above features a little shredded parmesan as garnish, which could be nice, too.

Recipe copyright 2010 Vanessa Barrington

Don’t forget to go for organic and local ingredients whenever possible!

Image: tombothetominator

The post Ecosalon Recipes: Quinoa Salad with Dried Cranberries and Pumpkin Seeds appeared first on EcoSalon.