This is one of the easiest salads to whip up — the perfect light side dish when paired with grilled or baked seafood or poultry and travels well as a make-ahead for a potluck brunch. Light, crisp, refreshing & with only two main ingredients — so simple!
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Enjoy!
This spring is flying by — in a blink, it’s mid-April! We didn’t end up making the spring desserts we planned to share during the last five weeks since our chef & baker broke his wrist recently, but we still found something fun to make for Easter weekend! We’ve been binge-watching …
We love quinoa. This gluten-free, ancient superfood has been a staple in our home for several years — it’s a great substitute for pasta, rice or couscous. Mild in flavor, this extremely versatile grain pairs beautifully with all sorts of flavor combinations.
We’ve made quinoa bowls for quite some time (black beans, quinoa, veggies, etc.) and decided to give it a try using enchilada sauce to change things up a bit. Added some of our favorite cheese sprinkled on top & baked it & our Quinoa Enchilada Casserole was born! We’ve cooked it at least once a month ever since. It’s a great dish if you’re feeling like comfort foods — keeps you filled up, reheats beautifully and is just as tasty at room temperature as it is piping hot out of the oven, so it’s great for a party if you’re serving buffet-style.
Best part is that you could easily change things up…maybe try a different bean combination, add some other veggies, make it spicy or keep it mild. The options are only as limited as your culinary imagination. Any which way, this is just one tiny sample of how scrumptious quinoa can be. Happy eating!
Enjoy!
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Originally published April 2016.
Oh, wonderfully delicious onion tart! The first time we remember being blown away by one was at Epcot’s International Food & Wine Festival more than a decade ago. The France kiosk had a version that was perfectly caramelized with a crisp yet light crust — it impressed us so much that we looked through a bunch of cookbooks that afternoon hoping to find a recipe that seemed similar so we could try to make one at home. We purchased a couple of books & tried them when we returned but they weren’t quite the same as the deliciousness we had that day at the park.
Over the years, Mr. The Inspired Parent has tried different versions — he’s nailed it with one that is now a family favorite.
The crust in our version has a bit of corn meal in it, making it a more savory-style crust. We find that this not only adds a great little crispy quality but the flavor pairs perfectly with the onion mixture. Don’t rush cooking the onions — low & slow is the key to increasing the flavor of the onions, softening them nearly to the point of caramelization though you’ll back off on the heat before getting to that point.
As long as you keep an eye on the onions so they don’t brown, this is a simple recipe and quite an impressive one that your friends & family will love!
Happy Cooking!
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