Wine Marinated Brisket

Got alot of requests after I posted pics yesterday, so here is my recipe. A little bit of work and time involved but the results were fabulous. It was one I "created as I went along". Try it this fall when the weather gets cool.

1 3 1/2 - 4 lb flat cut brisket. (I love Costco meats)
3 Tbls paprika
3 Tbls chile powder
3 Tbls brown sugar
Salt and pepper
Mix all together
Pat the rub on both sides of meat and place in glass dish covered tight and refrigerate overnight.

Heavy high sided sauté pan that can go in the oven
15 oz can of beef stock
1 1/2 cups red wine
15 oz can of diced tomatoes with basil
1 large onion
3 sprigs fresh thyme
3 big sprigs of rosemary
5-6 slices of thick cut bacon
3 Tbl olive oil
After meat has sat overnight, heat oil over med high heat and sear meat on both sides till nice crust is on the meat.
Take browned meat out of pan and add sliced large onion and cook for 1 minute until coated with all the drippings. Mix the stock, wine and tomatoes with their juice, rosemary and thyme in a bowl. Place meat back in the pan over the bed of onions. Lay the strips of bacon across the meat. Pour braising liquid in pan around meat.
Place in 300 degree oven, covered for approx 4 - 4 1/2 hours until meat is super tender when you put a fork in it.
When cooked take meat out, slice 1/4" inch slices. Purée all the onions etc in the pan. I thickened a little with cornstarch and water and ended up adding about another 3/4 cup of broth for extra gravy for my mashed potatoes. I used Yukon gold, cream, fresh parsley and butter baby and whipped, whipped, whipped.
All the flavorings really made a rich tasting gravy. Give it a try, it was thumbs up at our house! Ciao Bella!!

Trish's New Fav 10 Minute Pasta

This is why I always have a fully stocked pantry! All my friends know me but sure comes in handy especially on nights I'm short on time. This is my new summer go to...delizioso!

1 package whole wheat gnocchi (or any flavor you like)
1 Trader Joe's package diced pancetta
3 large vine ripe tomatoes
3 minced garlic cloves
Handful of chopped fresh basil
1/2 tsp crushed red pepper
1/3 - 1/2 cup olive oil
Juice of 1/2 lemon
Grated Parmesan

Easy, easy! Boil gnocchi for 3 minutes and drain.
In small sauté pan cool pancetta till crisp.
In small bowl, chopped tomato, garlic,
basil, pepper, olive oil and lemon juice.
Toss the drained pasta into pan with pancetta, turn off heat and add tomato mixture and cheese and toss well.
Finito! Healthy and delicious and best of all quick and easy for summer! I know two Forney kids who will also love this dish...Ciao Bella!

Whole Wheat Couscous Salad

I love couscous and I especially love the whole wheat version with a nutty flavor and super healthy. Here are the ingredients I used tonight. I never measure and usually switch it up with ingredients on hand. Try it over the Memorial Day weekend as a main dish with crusty bread which is what I'm doing tonight, or as a side dish with your ribs and burgers! Enjoy and Ciao Bella!

1 cup whole wheat couscous
1 cup boiling water
Roasted red peppers julienned
Grape tomatoes cut in half
Baby broccoli, sautéed in EVOO and crushed red pepper and chopped
Pine nuts
Dried cherries
Italian parsley chopped
Fresh mint chopped
Parmesan/Romano grated cheese
Kalamata olives minced or use 1/3 cup olive tepenade

Dressing
Juice of 2 lemons
2 cloves garlic
1 chopped scallion
Salt/pepper
Olive oil

Pour the boiling water over the couscous and let sit for 5 minutes then fluff with a fork.
Mix salad ingredients and pour dressing over and mix well. Let sit for 2 hours and toss again. Serve room temperature.

Grilled Fish Tacos with Mango Salsa

Ahh, the quest for delicious, low fat foods that meet my criteria for delicious flavor! THIS one fit the bill last night.

2 mahi mahi filets (or any other firm white, mild tasting white fish
1/2 cup chopped mango
1/2 cup chopped pineapple
Chopped cilantro to taste (we love it)
1 garlic clove minced
1/2 seeded jalapeño minced
1 vine tomato chopped
2 Tbls minced onion
Drizzle of olive oil
Juice of 1/2 lemon or lime
salt
Chopped green cabbage
Low fat Mexican blend cheese

Rub the fish filets with a little olive oil and salt and pepper both sides. Heat grill to high.
In a small bowl add all the ingredients for the salsa, and a drizzle of olive oil and the lemon juice. Set aside for about an hour to meld all the flavors.
Grill the fish about 5 minutes on first side and then about 4 minutes on the other.
I found some low carb corn tortillas and a fried them in a tiny bit of oil till they puffed but still pliable.
Make either tacos or tostada with the fish,salsa, cabbage and a little cheese.
Ron used even more hot salsa on top. He does have an asbestos mouth for hot food lol! Really loved how these came out. I split the filets long way so each of us ended up with 2 tacos.
Served with baked sweet potato.
Ciao Bella and Ole!

Pan Roasted Veal Chops

When I saw beautiful thick veal chops at the store it reminded me of a dish at an Italian Restaurant in Palm Desert that we have gone to alot over the years. It's always Ron's favorite dish to order so....had to see what I could do with them. Now the version at the restaurant is about 18 oz per chop (yes you read that correctly) and definitely priced accordingly!!

2 1 1/2" thick perfectly marbled veal chops
3 tsp minced rosemary
3 cloves minced garlic
3 tbls minced Italian parsley
Zest from one large lemon
Olive oil
Salt/pepper
butter
Bring the chops to room temperature
In small bowl drizzle in just enough
olive oil to moisten. Salt and pepper both sides of chops and divide the gremolata (fancy shmancy name) evenly on all four sides of chops, pressing firmly into the meat.
Heat an oven proof skillet to medium high on stove with 1/2 olive oil and 1/2 butter enough to cover bottom of skillet completely. Be sure pan is nice and hot and then carefully put chops in pan. Sear each side till nice and caramelized about 4 minutes each side.
Place pan in a 375 degree preheated oven for about 12-15 minutes. I cooked ours till insta read temperature was just about 160. You don't have to overlook veal chops. Let sit on a plate for 10 minutes. I reduced the drippings with a little white wine and one more small bit of butter. I do think this recipe would have rivaled the chops at Andrenos for sure!
I served with a spinach salad with dried cherries, pecans and goat cheese.
Enjoy and Ciao Bella!

Stuffed Peppers Greek Style

Now if you don't like lamb this might not float your boat, but we sure do! Ron was very excited for this one.

2 organic big red peppers (you can use green but the red are definitely sweeter)
3/4 lb ground lamb
4 garlic cloves minced
1/2 large onion chopped
1 tbls oregano (more or less to taste)
2 tbls parsley chopped
3 tbls raisins
2 tbls pine nuts
Salt/pepper
3/4 cup cooked brown rice
1 large can tomato sauce
Olive oil
Feta cheese

In a large skillet add just enough oil to barely cover the bottom and sauté onion and garlic for 3 minutes. Add the lamb and continue cooking till lamb is browned and cooked through. Drain off any water from the meat so it really browns. Add oregano,parsley,raisins and pine nuts. Cook for 3-4 minutes and add cooked brown rice and 1/2 cup of the tomato sauce. Stir till all mixed.
Cut the peppers long way and discard seeds and stem and put in glass baking pan. Fill pepper halfs with filling mixture and add any left over filling to open areas in pan. Pour the remaining sauce over the top of everything. Cover tightly with foil and cook at 350 for approx 45 minutes or until bubbly. Before serving sprinkle feta cheese over the top! If you are not a fan of lamp you can substitute ground beef or even ground pork or any mixture of the above.
I served this with roasted cauliflower which is also wonderful if you haven't tried it: coated with parmesan. Of course I have to get my Italian in there!
Ciao Bella!

Grilled Cod with a Flair

After the food extravaganza last weekend, I've been trying to get us back on our "healthy track" and no better way than seafood! We had purchased some delicious Atlantic Cod at our local Farmers Market and just kicked it up a tiny notch that was quick and delicious.

2 cod fillets (any mild white fish would also be great to use)
1Tsp olive oil
Salt pepper
1 tsp Emeril's seasoning
2 Tbls unsalted butter
1 tsp black olive concentrate
8 grape tomatoes chopped
1 garlic clove minced
1/2 tsp minced Italian parsley

Brush the fillets with mixture of olive oil, Emeril's seasoning and salt and pepper. Heat grill to high. Mix the rest of the ingredients and heat for 5 minutes while you grill fish. In my house, Ron is my grill master!
Pour the sauce over fish and done. I served with steamed broccoli and carrots with a garlic lemon butter sauce. 20 minutes start to finish dinner.
Ciao Bella!

Seared Sea Scallops with Mediterranean Fennel Sauté

Lent is almost over and I will soon be eating my chocolate so thought I should make a big effort to keep it healthy and of course delisioso tonight

1 lb jumbo sea scallops
2 bulbs fennel, core removed and sliced very thin
2 cups organic arugula
1 tomato chopped
4 cloves garlic sliced
Crushed red pepper
Salt/pepper
Olive oil
1/2 -3/4 cup feta cheese
1 tbl butter
1 tbl fresh lemon juice
1 Avocado cut in chunks
Splash of white wine ( about 1/3 cup)
Juice of 1/2 lemon
Rinse and pat the scallops dry and pull off the little side muscle if still attached
Brush with olive oil, salt/pepper and set aside.

In large skillet heat 2 tbls oil and add fennel slices. Cook over medium heat until they begin to brown. Cover the pan and continue cooking till tender, 4-6 minutes. Uncover and add garlic, arugula and tomato. Cook another 3-4 minutes till wilted. Add salt/pepper, crushed red pepper and feta cheese and turn to low while you sear the scallops.
On grill pan or sauté pan, heat 1 tbls olive oil and add dry scallops and brown over medium heat approx 5 minutes till they caramelize. Turn over for another 2-4 minutes till browned on the other side. Don't over cook, you want them succulent! Remove from pan... hit with the splash of white wine cook for 2 minutes and add the butter and lemon juice. Assemble the sauté mixture on plate, scallops on top, avocado chunks and drizzle the sauce over all of it. Healthy and tons of great flavor. I was quite proud of this dish. Ciao Bella and Buona Pasqua!

Chicken Thighs with a Dijon cheesy sauce

4 chicken thighs with skin and bone
6 Tbl flour
Salt/pepper
Garlic powder
Paprika
Olive oil
1 cup beef stock
1 4oz can of sliced mushrooms
3 sprigs fresh thyme
1 tsp dried tarragon
1 heaping Tbl Dijon mustard
1/3 cup heavy cream
3-4 Tbl Parmesan cheese

The key to this dish is caramelizing the skin of the chicken. From that all the good flavors are developed.
Dredge the thighs in the flour that is seasoned with the salt, pepper, garlic powder and paprika. Heat on medium, just enough oil in a skillet to cover the bottom of the pan really good. Brown chicken skin side down till nice and brown approximately 10 minutes and then turn over and continue to brown the other side. Remove chicken from pan and drain off all but 2 Tbl oil. Be sure to leave all the nice browned bits (aka flavor) in the pan. On medium heat add the mushrooms and cook for 5 minutes. Add stock and whisk in the Dijon mustard, thyme and tarragon. Turn down heat to medium low and stir in cream. When combined, add chicken back in the pan, cover and simmer till chicken is cooked through. Mine took about 12 minutes. Move the chicken to one side of the pan and add the cheese to the sauce. Serve the cheesy sauce over the chicken and adorn with a little chopped chive.
I served with some roasted asparagus and a small caprese salad with fresh mozzarella. I guess Ron must have loved it...he did all the dishes! Ciao Bella!

Olive oil poached salmon

Did you crinkle your nose and think greasy and too much oil??? Well have no fear, this is actually my new favorite way to cook fish with a LIGHT taste. The herb flavored olive oil imparts a nice taste and keeps the fish moist. I have done this method with sea bass and halibut also. I think you will be surprised how nice this comes out.

2 fillets (skin on or off) wild salmon or any fish with about 1/2" thickness
Olive oil (enough to just cover the fish in your pan
3 sprigs thyme
3 cloves garlic sliced
Peel from a whole lemon and or orange

Simmer the olive oil with above ingredients on medium low for 5 minutes till oil is infused with flavor.
Add fish and lightly simmer for approx 10 minutes or until fish is just cooked through. You can tell from the color, especially with the salmon. Don't cook it "to death" lol...no need. Use a spatula to remove and also to let drain for a second. A few more of your herbs on top and a squirt of lemon, salt and pepper and enjoy a moist and delicious dish. Ciao Bella!

I served with some sautéed fingerlings with steamed broccoli sautéed with a touch of olive oil, butter and parsley.

Trish's Spinach Salad

My birthday week consisted of good food and more good food, so last night I decided to get back to a bit lighter fare. This salad went together quick and got a thumbs up from Ronaldo

1/2 pound diced pancetta
1 shallot sliced thin
1 bag baby organic spinach
2 small vine ripe tomatoes
1 garlic clove minced
2 eggs hard boiled and diced
1/3 cup dried cherries or cranberries
1/2 cup toasted pecans or walnuts
3 tbs red wine vinegar
1/2 - 3/4 tsp Dijon mustard
1 tsp honey

In a small skillet cook pancetta till crisp and then remove from pan with slotted spoon but keep the drippings in pan.
In a salad bowl, add spinach, dried fruit, tomatoes, egg, and nuts.
Reheat pancetta drippings on low and cook the garlic and shallot for 1 minute. Add vinegar, Dijon and honey and stir for 30 seconds. Add cooked pancetta. Pour the hot dressing over the salad and toss well till the spinach just starts to wilt. A few grinds of black pepper and you are ready to serve with a nice ciabatta roll! Ciao
Bella!

Mushroom/asparagus sauté

Since we gobbled all of Alex's polenta the other night, I needed a quick veggie to go with our leftover short ribs

1 12 oz pkg sliced crimini mushrooms
1 12 oz pkg sliced white mushrooms
1 small bunch organic asparagus, steamed for 2 minutes and sliced on the diagonal
1 handful chopped parsley
1 large or 2 small garlic cloves sliced
Olive oil
Salt/pepper
2 tbls balsamic vinegar

Sauté the mushrooms in 2 tbls oil. Cook until the water comes out of them and evaporates. Then they will start to brown. Push the mushrooms to the outside of frying pan. Add another tbls oil to the empty center of pan, add garlic and chopped asparagus. Cook and toss about another 3 minutes. Add parsley then salt and pepper and 2 tbls balsamic. Toss to coat and cook one more minute and enjoy. Ciao Bella!

Italian Peasant Salad

Prepping a little salad for the Oscars to go with an already prepared flatbread with mushrooms, Emmental and Parmesan cheese. Somebody pour me some wine while I slip on my stilettos!
Ciao Bella

1 package mini heirloom organic tomatoes cut in half
4 small cloves garlic minced
1/3 cup fresh basil, leaves rolled tight and cut into small strips aka "chiffonade"
1/3 cup white kidney beans or garbanzo beans
Salt to taste
Crushed red pepper to taste
EVOO
Splash of red wine vinegar
Mix everything in a bowl and let set for at least 30 minutes for flavors to meld
Easy and will be the perfect match with the "no" tomato flatbread!
BTW Georgie you alway have my vote!
Enjoy the Oscars everyone...

Zucchini A Gratin

I made this earlier in the week and forgot to post. Served with a blood orange and citrus marinaded chicken.

5 zucchini sliced on the diagonal 1/2" thick
1 cup plain panko bread crumbs
4 cloves garlic minced
1 sprig Rosemary (from my yard) chopped
2 tbls Italian parsley chopped
2 tbls fresh basil chopped
1/3 cup grated Parmesan
1/3 cup feta cheese
Olive oil
salt and pepper
Oven at 350. Mix together all of the topping ingredients except oil and salt and pepper. Place zucchini slices in a circular pattern in round glass pie plate. Sprinkle 1st layer with a pinch of salt/pepper and half of the topping mixture. Add a touch of olive oil over the top and then proceed to second layer. Top with the rest of the topping and a bit more oil to moisten. Cook for approx 20 minutes until zucchini is soft and topping is browned. I made this a day ahead, refrigerated and just cooked it the night we ate it. It will actually hold in the refrigerator ahead of time for a couple of days so it's a great do ahead" side dish. Ciao Bella!

Beans....not just for burritos anymore!

Black bean burgers. Ok, ok that's what I thought too! Yuck was definitely the word that came to mind, but anyone that knows me knows I LOVE good food and these are delicious even if you aren't a giant black bean eater, which I am not. Let me just say THESE are one of my new favorite things. Sorry I forgot to take a picture, but pretty much they look like a beef burger. Try them I think you'll be surprised!

2 cans organic black beans rinsed and drained
1 large shallot
4 big cloves garlic
1 egg
1/2 cup panko breadcrumbs
3 tbls Italian parsley
3 tbls cilantro
1/2 tsp crushed red pepper
Salt/pepper
1/4 tsp cumin (optional I didnt use)
1/4 - 1/3 cup olive oil

In food processor, pulse onion and garlic. Add drained beans and rest of ingredients and continue pulsing until blended. Note: you can leave out 1/2 can of the beans and add the whole beans in with the blended ones but this time I didn't.
Heat oil over med heat. Form "burger patties" and fry till browned and then flip and continue to brown. That it! I made Ron's into a whole burger thing but I just had mine on the side of brown rice/sweet potato/Parmesan mix and it was great. Give them a try...super healthy and a great "meatless" night dinner. Ciao Bella!

Hoedown for Hoecakes

The first time I had these was from a mix by Ms Paula Deen. Been salivating for them ever since. If you haven't had one...kind of like a fluffy corn pancake. Although we had a "breakfast for dinner" with them I can see they would be perfect to "sop up" anything...just delicious! Good job my Kentucky boy.
Note: although the recipe called for self-rising flour and self-rising cornmeal, I made my own.

1 cup (minus 2 tbls) all purpose flour with 1 1/2 tsp baking powder and 1/2 tsp salt added
1 cup cornmeal (do the same as above)
2 eggs
1 1/2 tbls sugar
3/4 cup buttermilk
1/3 cup + 1 tbls water
1/3 cup vegetable oil
We also added 6 cooked crisp strips bacon and crumbled into big pieces

Very simple. Heat oil over med heat, mix all ingredients and drop by serving spoon size heaps into hot oil. Top with bacon, let brown and rise and flip and cook another minute or so. We served them with fried eggs, a touch of maple syrup and my homemade applsesauce.
I think my mother-in-law would have definitely used her favorite line with these..."best thing I ever put in my mouthhhhh"! Said in a southern drawl.
So tonight enjoy and ciao Bella y'all!

Fresh applesauce with cherries

I made this today to go with the Hoecakes my honey is making shortly.
The apples were so sweet I didnt need any additional sugar.

5 organic fuji apples chopped
1 organic granny smith apple chopped
1/3 cup apple cider (you can just use water if you want)
A heaping tbls of cinnamon (or to taste)
1/2 to 1 tsp ground ginger
1/3 to 1/2 cup dried cherries
Simmer all the Ingredients in a med saucepan over low heat till fruit is soft but still whole.
I used an immersion blender and puréed 3/4 of the way. I like a little texture. Chill for 3 to 4 hours. Perfect with breakfast, as a snack or a side with pork. Using fuji apples was perfect for sweetness with just a hint of tart from the granny smith. Ciao Bella!

Home made croutons

I've been asked for this recipe today. It's easy and can't compare to "store-bought"! They're sooo addicting, they may never make it into your salad.

1 loaf ciabatta bread cut into 1" dice 1/4 to 1/3 cup olive oil
1 Tbls butter
Dried basil to taste
Pinch of crushed red pepper
Garlic powder to taste
Pinch salt

Heat oil and all the other ingredients over low heat. Add bread dice and quickly toss to cover completely. Continue tossing until bread just starts to toast and absorbs all of the oil mixture. Turn heat off and let cool and crisp up. The key is take of flame BEFORE they toast too much or they will burn. Ciao Bella!

Italian Blood Orange Salad

Blood oranges have a very short season. On this rainy night I was looking for a little ray of sunshine so I came up with this, a tweaked version of a Sicilian salad. Try it for a side dish with seafood which is what I'm doing this evening....ciao bella!

3 blood oranges pealed and broken into segments
1/4 minced fresh mint
1/4 cup thinly sliced red onion or shallot
Drizzle of fruity extra version olive oil
Drizzle of champagne or white vinegar
Salt and pepper to taste

Simply toss all ingredients together and and let set for about 30 and enjoy!
The Forneys will be enjoying this with salmon and a brown rice/mushroom pilaf tonight

Thank you all for the wonderful feedback...keep it coming it always makes my day.

Fish Taco Salad

My favorite cooking is creating a dish from my stocked pantry, frig/freezer. Last night I took some help from Trader Joes and came up with this. Let me know what you think. Ron loved the "kicked up" flavors.

1 package frozen Orange Roughy filets (very mild flavor)
3/4 cup chopped fresh organic baby spinach
1 package shredded green cabbage
1/2 cup shredded Mexican blend cheese
1/3 cup crumbled blue cheese
1/2 cup dried cherries
3/4 cup baked tortilla strips or use tortilla chips
1/2 bottle of Cilantro dressing

Brush the defrosted fish filets with olive oil and salt and pepper both sides.
In separate bowl, toss all the salad ingredients except for the tortilla strips with the salad dressing and let flavors set for 30 minutes in frog. Add tortilla strips just before serving.
Grill the filets on high till flaky. Master Griller, Ronaldo did his usual supreme job.
I served the fish right on top the salad.
We never missed all the tortillas at all
Adios and ciao Bella!

Homemade Chicken Soup

A cold and rainy day in Southern California..the perfect night for a hot bowl of a rich and healthy chicken soup!

1 free-range chicken approx 3-4 lbs
3 stalks celery chopped
4 carrots chopped
1 large clove minced garlic
6 small red or white potatoes diced into 1 inch pieces
1 large zucchini chopped
1 can Italian style stewed tomatoes
1 can pinto beans, rinsed well and drained
1/2 bag Trader Joes cleaned Kale chopped
1 box Trader Joes Organic chicken stock
1/2 of a box "Orzo" pasta cooked

In 5 quart Dutch oven place rinsed whole chicken. Put in box of stock plus enough water to cover the chicken to about 2 inches from top of pan. Add garlic and all the chopped vegetables. Bring to a small boil and skim off fat and foam as it rises to the top, then turn down to a simmer and cover and cook for 1 hour. Remove chicken from pan and take all the meat off the bones, chop or shred meat and return to pan. Remove cover and add chopped stewed tomatoes, beans and kale. Continue simmering for an additional hour.
In another sauce pan, cook the orzo in salted water and rinse and drain completely.
To serve, place some orzo in soup bowl, top with your delicious soup! Being Italian, any soup I make is topped with grated Parmesan!
A dark red wine is perfect with this rich soup.
Hints: I never use onion in my soup, only garlic. I don't care for the onion flavor in this type of soup
I always cook the rice or pasta going into my soups separately. Otherwise it makes the soups too starchy and is way overcooked! Ciao Bella!

Salmon and Panko Spinach

Since I'm still not feeling 100%, I needed a quick and delicious dinner to use the two beautiful fresh salmon fillets I had bought today.
Credit where due...Ron was (as always), the king of grilling!

2 salmon fillets boneless or with skin
Salt/pepper
2 tbls butter
1 minced garlic
Juice of 1 lemon
Salt and pepper the salmon on both sides and grill over hot flame, approx 5 minutes skin side down. Turn over and continue grilling approx 4 minutes longer. The key to delicious salmon is not to overcook. Medium is as far as you should go to insure moist, melt in your mouth flavor!
Melt the butter and mix with garlic and lemon, set aside.

Panko Spinach
This is a version of a dish my mother always made with steak. It's delicious as a side or as the "bed" for the salmon.
3-4 Tbls olive oil
2 bags baby organic spinach
1/2 cup Panko breadcrumbs (I use these for the extra crunch)
3 large garlic cloves, sliced thin
Add garlic to the cold oil and turn on medium. Always start your garlic in a cold pan to prevent burning. Quickly add all the spinach and cook till almost wilted. Add the Panko and toss to coat. Spread in pan and cook till a light crust forms, turn and continue till most of the crumbs start to turn golden. Place on dish, place the salmon on top and pour the lemon butter sauce over fish.
Start to finish 30 minutes...healthy and great flavor. Ciao Bella!

Organic Red Quinoa Salad

The start of a new year and back to some "extra" healthy foods to get us back on track. This was my creation tonight...hope you enjoy, Ronaldo loved it.

1 cup organic red quinoa
2 cups chicken stock
3/4 tsp curry powder
1 cup organic baby spinach
Handful each fresh basil, mint and Italian parsley minced
7 baby carrots sliced thin
3 vine ripe tomatoes chopped
1 avocado chopped
1/4 cup feta cheese

Dressing
Juice of 1 lemon
2 cloves garlic minced
1 large shallot minced
1/2 - 3/4 cup EVOO
Salt/pepper

Rinse the quinoa well in cold water and drain. Bring to a boil with chicken stock and curry powder, cover and simmer for 10-15 minutes. If liquid is not all absorbed, drain and toss with spinach until wilted. Let cool. Add the rest of the items and dressing except avocado and cheese. Let sit for 30-45 minutes for flavors to absorb. Before serving toss in avo and feta and toss lightly.
This goes together quickly...I was creating while the quinoa was cooking. A bright and fresh salad to start 2013 on a healthy note. Ciao Bella!