Friday, December 21, 2012

Recipe: Latkes & Quinoa Veggie Salad

This is a belated post about a light lunch we had last weekend, in between hectic tourist and holiday attractions in the city. Little J went down for her nap, and I fried up some potato latkes (with a spicy mint chutney) and a side of quinoa salad with veggies. Perfect mid-afternoon lunch with our legs up on the coffee table while we lounged in front of the tv :)

I make this or a similar chutney every week, and manage to use it in all different ways -- from spreading it on toast with a kraft single (sounds gross, but trust me, its delicious in all the right ways), to eating it with an indian parantha (warm, stuffed bread) -- its always good to have it handy. Recipe below:

Spicy Mint Chutney:
Ingredients:
2 bunches of washed mint leaves
diced chili peppers (jalapeño and habenero will work)
diced red onion
1 clove garlic
2 table spoons lemon juice
paprika or spicy indian red masala
1 table spoon salt

Method:
blend in the vitamix on variable setting until smooth & creamy
add plain yogurt (1 cup per 5 tablespoons of chutney)
serve at room temperature

Potato Latkes:
The potato latkes are warm and filling, and great for breakfast, lunch or dinner. Great for toddlers too!

I used this recipe, but added a little heat with a diced jalapeño. YUM.




Quinoa Salad with Veggies:
Ingredients:
4 cups boiled quinoa (I used plain and red)
thinly sliced cucumbers
sweet peppers

Method:
Lightly sauté the veggies in olive oil, stirring frequently, but turn off heat after 5 minutes to maintain the crunch of the cucumbers
Toss with the boiled quinoa
Add seasonings to taste (I added my favorite veggie seasoning)
Add a touch of salt

Serve warm!!


I'll be taking a break from posting for the next few days to spend some time with my family over the holidays. Hope you all have a restful, peaceful holiday. Wishing you good food and lots of fun!

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