Update! I came in second place for the cupcake competition day! Scott from wardrobe made some lemony, buttercream frosted dreams that were the scene stealer! You just can’t win ‘em all…But now, I am in dire need of something seriously healthy after the sugar rush this week. I am practically buzzing. So, this is my polar opposite to counteract the sugar in my veins.

Quinoa, if you aren’t familiar with it, is a nutty, crunchy “grain” (it’s actually not a grain, but rather a pseudocereal, but who really cares) that is surprisingly filling. I use Bob’s Red Mill Organic Whole Grain Quinoa which is easy to find in the grocery store. I find that it’s best to season the grain while it’s boiling in order to really get the flavors infused. Don’t skip the dressing. It really makes it. I’m hoping you feel as happy and healthy as I did after a bowl of this. (Makes 3-4 servings.)

Crunchy Quinoa Salad with Greek Love

1 cup uncooked whole grain quinoa

zest of 1/2 lemon

1/4 tsp dried basil

1/4 tsp salt

1/8 tsp pepper

3/4 cup cherry tomatoes, quartered

1/2 cucumber, skin left on, quartered

10 calamata olives, pits removed and diced

1/2 shallot, finely diced

4 oz crumbled feta

8 romaine heart lettuce leaves

Boil 2 cups of water. Add the quinoa, zest, basil, salt, and pepper. Cover, reduce heat to medium and let boil for 12 minutes. Remove cover, turn off heat and fluff with a fork. Transfer to a large mixing bowl and allow to cool.

Once quinoa has cooled, add the cucumber, tomatoes, olives and shallot. Toss with dressing. Place two romaine leaves on each plate, scoop 1/4 mixture over the lettuce. Crumble 1 oz feta cheese over each plate and serve.

Dilly Yogurt Dressing

3 tbsp olive oil

1/4 cup greek yogurt

2 tsp white balsamic vinegar

1/4 tsp dill (fresh or dried)

1 tsp honey

1/4 tsp salt

3 cracks pepper

Whisk all ingredients together until oil is fully incorporated.

I am always looking for new things to throw into a salad and since pears right now are insanely good, I thought I would do up a little fruit, winter concoction. I probably would have preferred spinach to romaine, but alas, none in the fridge and I am not a fan of running to the grocery store for one item! So if you have some, use it!

Pear and Date Salad

1 Bosc or Comice pear, diced

2 dates, pitted and sliced

handful of chopped walnuts

1 oz grated sharp Wisconsin cheddar

2 cups chopped romaine or spinach leaves

White Honey Dressing

1/2 tsp white wine vinegar

1 tsp white truffle oil

1/8 tsp salt

1/8 tsp pepper

dash of cinnamon

drizzle of honey or agave

Whisk together. Toss and YUM!