quinoa & arugula salad

I'm a bit obsessed with quinoa. Recently, Drew and I had dinner with our wonderful friends, Robb and Barbara, who are quite the gourmet couple! Barbara made her amazing quinoa salad, so I'm sharing it with you.

Ingredients:

• 10 oz quinoa, cooked 
• 3 cups arugula
• 2 cups fresh cooked corn kernels, cut from the cob
• 1/4 cup pecans
• 1/3 cup dried cranberries
• 1/3 cup Asiago cheese, grated

Dressing:

• 1/2 cup fresh packed basil leaves
• 1/2 cup buttermilk
• 1/2 cup lite mayonnaise (or greek yogurt)
• 2 tsp fresh lemon juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Direction:

• For dressing, blend all ingredients in food processor or blender until smooth. Refrigerate until ready to use.
• In large a large bowl, mix the salad ingredients. Toss in dressing right before serving.

Bon appetite!

pork meatloaf-style burgers

This is a recipe I made up a while ago, and it varies a little each time I make it depending on what I have in my kitchen. The amounts can vary as well depending if you want more or less veggies in your patties. Play around with it and see what you like. Here is tonight's hearty version:

2 organic carrots, minced
4-5 small organic mushrooms, minced
1/2 organic onion (red or yellow), minced and lightly sauteed in coconut oil
lots of minced garlic, sauteed with the onion
1/2 serrano chili, sauteed
1/2 cup organic green lentils (cooked)
1 lb ground grass fed pork

Mix together in a bowl, and divide into patties

Heat a grill pan, melt coconut oil, and add patties. I love the flavor of the coconut oil with the pork and veggies.

Serve on a bed of organic baby spinach