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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Moroccan Spiced Quinoa Salad

Summer's here and that means salads.  Some people can eat a mixed greens salad every day, and good for them, you can add variety to those salads very easily.  I happen to be the type that likes a lot more variety than a typical green salad can offer, especially if I'm making it the main part of the meal and even having leftovers of that salad for lunch.

I also like having grains in my salad.  They help make if feel more complete and filling.  Quinoa is one of my favorite grains because of it's great flavor and texture.  I've also read that it is a complete protein which is nice when you're not eating meat.  If you're on a gluten free diet you'll want to read the package, not all quinoa is gluten free but it is available.

This salad can be served warm or chilled.  If you're going to take it to a pot luck or picnic, coat the avocado with some lemon juice so it keeps it's color.  The extra lemon flavor will be great with this dish.


Moroccan Spiced Quinoa Salad by Future Relics Pottery
Moroccan Spiced Quinoa Salad

Ingredients:

2 zucchini, halved and cut in thin slices
7 TBS olive oil, divided
1 clove garlic, minced
pinch of sea salt
1 1/2 cup quinoa
1 TBS cinnamon
1 lemon
1 bunch mint leaves, chopped
1 bunch cilantro, chopped
3 tbsp chopped dates
2 avocados, cut into 1 inch squares
4 small spring onions, chopped
1 cup almonds, divided in half, roasted and salted

Directions:

Cook the quinoa according to the package instructions and add one TBS cinnamon to the water. When it’s done cooking, rinse and set aside to cool off.

Roast the zucchini slices on a bbq, in a grill pan or in the oven on an oiled cookie sheet.  Roast for a few minutes, turn them over with a spatula and roast for a few more minutes.  Put them in a bowl, add the garlic and salt, drizzle olive oil over them, toss and set aside.

Squeeze the juice from the lemon and add 5 TBS of olive oil into the quinoa. Add the mint, cilantro and dates. Toss well. Now add the marinated vegetables, avocado, spring onions, and the roasted almonds.  Lightly toss and serve.

Other Stuff:

Organic Quinoa info

Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. I have quinoa in my cabinet but keep forgetting to use it thanks for the reminder.

    ReplyDelete
  2. That sounds good. I have never tried quinoa... I feel like I am late for the party with this new popular grain.

    ReplyDelete
    Replies
    1. You should try it, it's really good.

      Delete

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