lemon and garlic quinoa salad

1 cup dry quinoa

1/2 t sea salt

13/4 cup water

1/2 cup chopped carrots

1/3 cup minced parsley

1/4 cup sunflower seeds

Dressing:

3 to 4 garlic cloves minced

1/4 cup lemon juice

1/4 cup olive oil

1 to T tamari( soy sauce)

bring quiona, water, and salt to boil and let simmer for about 15 min. Let stand for 10 min. Add remainder of ingredients, and mixed dressing. Serve hot or cold.

I like to top with a little more soy sauce once on the plate.

Indian Curried Cauliflower with Potatoes and Peas

I had to be a bit creative with dinner last night as it was the end of the week. Curry is a great spur of the moment, thrown together, hodge podge of whatever you have. I usually make Thai curries with coconut milk, but a less spicy indian style curry sounded good. This smells so good cooking you want to jump in the pan...please refrain.

2T olive oil

2 yukon gold potatoes- peeled and chopped into 1/2" chunks

1 sm onion chopped

2 cloves garlic minced

1 T minced ginger

1T yellow curry paste- I used powder and added a tsp thai mussamen curry paste for spice

the amount of curry is really up to your liking

1/2 t cumin

2 t salt

11/2 cups water

1 sm cauliflower cut into flowerets

1 cup frozen peas

3 T chopped cilantro

Plain yogurt

-In a large skillet cook onion in oil until golden

-add potatoes, garlic, ginger, curry paste. cumin. Stir until coated and fragrant. 2-3 minutes

-add salt and water; bring to boil. cover and simmer for 10 min.

-add cauliflower; cover and simmer another 10 min or until cauliflower is tender.

-add peas, remove lid, and cook until most of the liquid has evaporated.

-garnish with cilantro, and serve over rice with plain yogurt on the side.