Thursday, September 13, 2018

Red Quinoa Salad #rrecipe from Linda Wiken, author

It was that time of week - hump day and no idea of what to make for dinner. Two thoughts persisted -- I'm not really that hungry and man, it's so hot. Immediately, that eliminated using the oven. And, it had to be fast and easy. So, I checked to cupboards. Red quinoa would do the trick. I go for the red because of the color and that slightly nutty flavors pairs with so many foods.

So, what was hanging out in the fridge? Half a green Granny Smith apple, a half shallot, a few tiny grape tomatoes, same for the Bocconcini, and a full  head of leafy green lettuce. I also found a bottle of dressing I'd mixed at some point -- olive oil, white balsamic vinegar and lemon zest. That might do the trick. Oh, and then to raid the basil bush.

I prepared the quinoa in the morning and let it chill until dinner. Then, I mixed the sliced ingredients - the apple, the shallot, tomatoes, the Bocconcini, and when all was done, added a tiny bit of the dressing. I toyed with the idea of adding my usual green salad ingredients -- pecans and dried cranberries - but didn't, thinking neither the flavors nor the texture were needed. Then, using a large leaf of lettuce as the bed, I spooned the quinoa mixture onto it and added touches of fresh parsley.

Easy, tasty, and with some left over for another day. I'm smiling as I admit to that.

What you'll need:

1/2 c. quinoa, rinsed
1/2 shallot
1 c. water
6 Bocconcini
6 grape tomatoes
Granny Smith green apple
fresh basil leaves, as many as you want
parsley to garnish
splash of dressing

What to do:

1. Combine quinoa and water in saucepan and bring to a boil; simmer for up to 15 minutes. Cool in the fridge.

2.  Slice and dice remaining ingredients.

3.  Mix in with the chilled quinoa. Add a splash of dressing.

4.  Plate on a large leaf of lettuce. Garnish with parsley.


It's now here --
Marinating in Murder, book #3
Recipes included!

Here's a taste of the reviews:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.


  1. Yum.
    I think I might add some chickpeas.

  2. It is wonderful to be able to pull something together after from pantry and fridge. Looks like a nice salad and substantial, too.

  3. Yum. I like all the colors together.