Quinoa salad

The original recipe is here:

http://www.foodnetwork.com/recipes/food-network-kitchens/quinoa-with-garlic-pine-nuts-and-raisins-recipe/index.html

However, it turned out double of this:

1 cup quinoa, rinsed well!
1/2 cup slivered almonds
1/4 cup pomegranate seeds
1/2 cup dried cranberries
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
lemon juice from 1/2 lemon
salt and freshly ground pepper
optional - veggie or chicken broth
optional - crumbled goat cheese


Directions
Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the nuts, garlic, reserved oil, parsley, fruit and lemon juice. Season with salt and pepper and toss. Top with crumbled goat cheese.

This receipe (when doubled) served 8 people - with the option for dessert a few hours later.

Berry Crisp

Note: This week from the CSA, I got a 12 oz jar of wing sauce, a quart of strawberries, MANY ramps, a big bag of strange lettuces (e.g. spicy, flowering, purple, green, etc), & a spice container. The following recipe uses the strawberries, but we found that ramps do very well with pan-fried potatoes.

I read EatingWell's Rhubarb Strawberry Crisp, but I haven't seen any rhubarb at the Farmer's Market yet. Instead, I made a strawberry cherry crisp & modified the recipe a bit.

Keri's Strawberry Cherry Crisp

Filling:
1 lemon
1 pint of strawberries, cored & sliced
10 oz. bag frozen cherries
1/4 cup sugar
2 tablespoons flour or corn starch (I used Jules' Gluten-free flour)

Crisp:
1/2 cup rolled oats
1/2 cup all-purpose flour (I used Jules' Gluten-free flour)
1/2 cup packed light brown sugar
2 tablespoons butter, softened
1 tablespoon canola oil
1-3 tablespoon juice

Preheat oven to 375°F. Toss together fruit, sugar, and 2 tablespoons of flour/corn starch in a large bowl. Juice lemon over fruit mixture. Then, zest 1/2 of the lemon over fruit mixture. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.

To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl; work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the juice until the mixture is evenly moistened.

Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.

DELICIOUS! 5/5 stars!!