Who Is Mistral Dawn?
Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at firstname.lastname@example.org
- Taken By The Huntsman
- Bound By The Summer Prince
- Intrigue In The Summer Court
- Captivated By The Winter King
- ***How To Get An Interview On My Blog
- #Interviews I've Conducted
- My Random Musings
- June 2015 Positivity Blog Tour Posts! :-)
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- Petri Dish Chronicles
- Gems Of Strength Anthology
- Thoth's Journal
Sunday, September 10, 2017
With The Grain Fall Salad #Recipe!
Hey Everyone! :-)
Since we're starting to get close to Fall, I've got a delicious salad recipe that incorporates some of those Autumn flavors for you. :-)
2 cups uncooked quinoa
3 cups vegetable stock
1 cup pureed tomatoes
1 20oz can chick peas drained
2 ears corn broiled or grilled and removed from cobs
2 roasted bell peppers any color chopped
1 small pumpkin
2 onions chopped
1 cup golden raisins
1 cup pine nuts
2 cloves garlic minced
1/2 cup white wine
1/4 cup apple cider vinegar
1 cup olive oil plus some to drizzle
Combine the quinoa, stock, and tomatoes and cook as you would normally cook quinoa. Set aside to cool. Cut the pumpkin in half and remove the "guts." Then cut the two halves into "smiles" and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Broil until fork tender. Cool and remove from rinds. Cut pumpkin meat into small chunks.
In a saute pan, add 2 tablespoons of olive oil and onions. Cook until onions start to caramelize. Add the garlic, pine nuts, and raisins. Cook until pine nuts start to toast and then deglaze pan with wine. Simmer wine for a couple of minutes and then remove pan from heat and cool the onion mixture.
In a bowl, combine cooked quinoa, pumpkin, corn, chickpeas, onion mix, and peppers. In a separate bowl whisk together remaining olive oil and vinegar. Stir into quinoa mixture. Serve chilled.