My Quinoa in People Mag!

Apparently, 2013 has been named the “International Year of Quinoa”! For this reason, People Magazine reached out to me looking for a quinoa recipe, and they chose one of my favorites- my Fall Quinoa Salad with red bell peppers, butternut squash and dried figs. It’s featured in the November 11th issue of People which is on stands now (a collector’s issue with the Royals on the cover!). This recipe can be served warm or at room temperature and would be a great Thanksgiving side (especially for all your gluten free guests!). 

And if you’re really into quinoa, here are a couple other ideas:

Quinoa Edamame Salad   &   Mushroom Quinoa Risotto

By Erin Gleeson for The Forest Feast

Fresh Fig Rosemary Kebabs

At a recent BBQ we hosted, a friend brought loads of figs and rosemary from her backyard. We used the rosemary sprigs as kebab sticks and threaded the whole fresh figs onto them. We put them on the BBQ until they were warm and just slightly charred. When we took them off and cut them in half, they were juicy and the rosemary had infused the fruit. You can slice them in half and drizzle them with olive oil and (Maldon) salt, or serve them alongside any entree. Delish!

By Erin Gleeson for The Forest Feast

Quinoa Edamame Salad

I made this Quinoa Edamame Salad with sesame dressing for our BBQ last weekend and it turned out to be a winner! We had leftovers that were great for lunches all week. Packed with flavor and protein, this is a filling salad I’ll be making often.

By Erin Gleeson for The Forest Feast

Summer Salad with Egg, Tomato, Basil, Cucumber & Avocado

Continuing in the effort to make filling summer salads for lunch, yesterday I came up with this combo: 2 hard boiled eggs topped with pear tomatoes and cucumber (from a friends garden!), plus half an avocado (cubed) and a handful of chopped fresh basil. I tossed the whole thing with olive oil and a bit of truffle salt (obsessed with that stuff!).

Happy weekend!

x Erin

Cottage Cheese Tomato Salad

I have just returned from a lovely trip back east to New York, Connecticut and Vermont to see family and friends and attend a cousin’s wedding. When I get back from vacation (usually having spent my time eating copious amounts of bread and cheese!) I often feel like I need something light for a few days. As I settle back into the studio this week, I am making lots of fresh but filling salads for lunch. Gorgeous summer tomatoes came in our CSA box this week and I am topping them with cottage cheese plus a handful of fresh basil and some avocado chunks.

Enjoy!

By Erin Gleeson for The Forest Feast