Rhubarb Gooseberry Quinoa Salad

2 stalks rhubarb
2 small turnips
1/4 cup gooseberry
1/4 tsp ground nutmeg
2/3 cup quinoa
1-1/3 cup reserved cooking liquid/water mix
1/8 tsp fennel seed
2 tsp apple cider vinegar
lettuce if desired

Clean and cut rhubarb stalks and turnips into bite size pieces. Trim and wash gooseberries.
Simmer rhubarb in a pot of water for about fifteen minutes. Add turnips and gooseberries and simmer for another fifteen minutes.
Drain this pot over a bowl and reserve the liquid, then dump the vegetables into a bowl; toss the nutmeg into the vegetables.
Put quinoa in medium saucepan and add 1 1/3 cup liquid – using all the reserved liquid from cooking vegetables plus water to get full amount. Bring to a boil, turn heat to low, cover, and simmer for about 14 to 15 minutes or until liquid is fully absorbed and quinoa is light and fluffy.
Add the cooked quinoa mixture to the vegetables; add fennel seed and vinegar, and toss until mixed well and fluffy.
Serve immediately or chill and serve over your favorite lettuce.

Edamame Quinoa Salad With Lemon Dressing

1 cup uncooked quinoa, rinsed thoroughly
2 cups vegetable or chicken broth
1/2 cup drained and chopped roasted red peppers
2 Roma tomatoes, chopped
1 small zucchini cut in half, then sliced lengthwise
1 cup frozen edamame, thawed
Lemon zest from one large lemon
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup fresh chopped parsley

Toast uncooked quinoa in skillet over medium heat for about five minutes.
Transfer toasted quinoa to a large pot, then add broth and bring to a boil.
Cover, reduce heat, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Remove from heat and empty into a serving bowl.
Add to the quinoa the tomato, sliced zucchini, peppers, and thawed edamame and toss to mix well.
In a separate bowl, Whisk olive oi, lemon zest, and lemon juice together, then pour over quinoa mixture and toss well. Sprinkle with chopped parsley and serve.
Makes about 6 servings.

Chicken Curry And Green Grape Salad

1 tablespoon lemon juice
6 tablespoon mayonnaise
1 1/2 teaspoon curry powder
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked chicken, diced
1 1/2 cup celery, sliced thin
1 cup green seedless grapes
3 tablespoon slivered almonds, toasted
lettuce of your choice

In a large salad bowl, whisk together the lemon juice, mayonnaise, curry powder, salt, and pepper.
Add the the bowl the chicken, celery, and grapes, and toss to coat well.
Cover bowl and chill before serving.
To serve, place lettuce on salad plates, spoon chicken salad over, then garnish with slivered almonds.
Makes six servings.

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