Lamb doesn’t get much play in the U.S., but we think it’s time to add it to your dinner rotation.
Sprightly with caramelized onions and grapefruit, this salad will make a perfect meal with a sprouted grain bread, or a great side salad.
A cool no-fuss feast for late summer
We know what you’re thinking: It’s hot. You’re sick of watching what you eat so you can look great in that swimsuit or Athleta yoga pant.
I love whole-grain salads because they combine the comforting quality of grains with the refreshing quality of a salad. This one has both sweet and savory notes, and can be served as a side dish or a light entree. This quinoa recipe is from The Clean Plates Cookbook ($17; Running Press) by Jared Koch with Jill Silverman Hough.
Although it’s served warm, this easy quinoa dish is meant to be enjoyed as you’d eat a cold breakfast cereal—pour on the milk, top with fresh fruit and perhaps a little sweetener, and dig in. You can add flavors to the quinoa, such as orange zest, sliced fresh ginger, vanilla extract, cacao powder, nut butter, or dried fruits, such as currants, raisins, or chopped dried apple. You can also sprinkle in toppings such as chopped toasted nuts, toasted seeds, coconut flakes, or cacao nibs Whatever add-ins you use, this recipe is simple, satisfying, and devoid of all those sugars, additives, and preservatives.