Finnish Rhubarb Tart

I love rhubarb and my rhubarb patch!

It is time to harvest the last of my rhubarb for the season. I get a variety of thicknesses in my rhubarb.

I use the thickest stalks for Finnish Kisseli (Cold Rhubarb Soup).


I use the medium stalks in pies. My cousin gave me the best rhubarb pie I've had. Try it!

Ric's Mom's Rhubarb Pie

For the innards:

3 heaped cups chopped rhubarb.

2 cups sugar

1/2 cup tapioca

2 eggs

1/4 teaspoon nutmeg.

I save the thinnest stalks for the topping on this Finnish Rhubarb Tart I found on ScandiFoodie's blog. Click to see her step by step photos and a photo of the final product! Below I added the American measurements to her metric measurements. 

My neighbor said this recipe makes rhubarb taste like candy!

Finnish Rhubarb Tart

2 eggs
100g or 1/2 cup sugar
50g or 4 Tablespoons or 1/2 stick butter, melted
2 tsp vanilla sugar or 1 tsp vanilla extract
150g or 1 1/4cup plain flour, sifted
100ml or 1/2 cup pouring (light) cream
1 bunch rhubarb, peeled and cut into 2cm cubes I use my narrowest stalks for this topping.
2 tbsp sugar, extra
demerara or brown sugar

Whisk the eggs and sugar until light and fluffy. Stir in melted butter and vanilla sugar. Stir in flour and finally the cream. Mix well and pour into a greased tart tin (24cm or 9inches). Sprinkle the extra sugar on the rhubarb and mix. Spoon the rhubarb on the dough and sprinkle with demerara or brown sugar.

Bake in 175C for 345F or about 20 minutes. Serve with custard or cream (or on its own).

Finnish Sauerkraut Salad

Hapankaalisalaatti

Description:

Served often at most of our Finnish dinners growing up and on Christmas Eve. 

Ingredients:

2 cups sauerkraut, drain some liquid

1/2 cup finely chopped celery

1/2 cup chopped onion

1/2 cup chopped green pepper (red pepper too at holiday 

time)

1 cup sugar

1/2 cup water

3 T vinegar

1/2 tsp. salt

Directions:

• Combine water and sugar in a small kettle and bring to a boil.   

• Boil for approximately 5 minutes.   

• Allow to cool some.   

• Add vinegar and salt to sugar and water mixture and cool some more. 

• Pour syrup over sauerkraut mixture.   

• Stir well.   

• Cover and chill for about 5 hours before serving.   

• Easy one to make ahead of time. 

• Keeps well if refrigerated.

Filled Blueberry Banana Brownies

Filled with Jam Water, Pudding Whipping Cream and Bananas

Taking a page from my mother's filled flag cake, I used the brownie recipe we grew up with to create Filled Blueberry Banana Brownies.  Why bananas?  Because our mother would serve us a square of these brownies topped with whipped cream and sliced bananas so I love the taste! It's how I usually serve them too.  But for fun, I decided to try these brownies filled and layered.

Once you slice bananas on top you need to eat them right away, so I went looking for our teens to taste it with me.  I was delighted to find them with a group of the neighborhood teens happily chatting on our lawn enjoying the summer night.  I wish I would have paused to snap a photo of them eagerly consuming my new creation.  It was a real compliment when I was asked the next day if I had more.

This is a milk chocolate fudge brownie recipe, so if you want darker brownies, add more chocolate or use your favorite brownies.  A mix will even work.

Mud pies vs. Brownie batter?

To make a filled cake you need two layers.  I could have used one batch and made squares or circles, but I wanted a full size cake so I made two batches and baked them in the same large cookie sheet.

Ha Ha! I bet my brother--who loves this brownie recipe--will worry I am tricking him and just making more of those mud pies I used to serve him when I was little!

Directions:

1. Spray the cookie sheet with cooking spray.
2. Arrange two sheets of wax paper so they meet in the middle.  
3. Bring the edges up enough to create a barrier.  
4. Spray the wax paper with cooking spray. 
5. Evenly divide the brownie batter on each side.  

Notice the sheets separating the batches.

Two batches bake up nicely in the same cookie sheet.

While the brownies cool, whip up the Jam Water and Pudding Whipping Cream and set aside.

Jam Water

1. In a small bowl, dump out 4-5 Tablespoons of jam.  I used raspberry for this recipe. 
2. Add 1 cup water.
3. Stir briskly together until the jam is dissolved.

Choose your pudding flavor for its taste or color.

Pudding Whipping Cream

1. In a medium bowl, empty the contents of one small instant jello pudding packet.  I used white chocolate for this recipe.
2. Pour in 1 pint of unwhipped whipping cream.
3. Just like making pudding, briskly whisk them together and let the pudding set up.

Unlike unpredictable whipping cream, this creates the perfect consistency for spreading or decorating with tips.  It holds its form nicely.  Remember to refrigerate the cake you decorate with it.

Once the brownies have cooled, it's time to assemble and fill the brownies.

Directions:

It's easy to remove one at a time.

1. Use a knife or spatulat to loosen the brownies. 
2. Use both hands to gently pick up one half or layer of brownies.
3. Gently turn the top side down on your base.
4. Gently remove the wax paper.  This exposes the air pockets for your jam water to soak into.
5. Spoon half the Jam Water over the entire layer.
6. Cover with Pudding Whipping Cream. Save half of it for the top layer.
7. Slice 2 large bananas around the layer.
8. Next remove the other layer of brownies.

   

   Keep one hand close to the part you are peeling off.

9. Gently place it top down over the bananas.
10. Match it up as perfectly as you can to the bottom layer.
11. Gently remove the wax paper.
12. Spoon the other half of the Jam Water over the top layer.
13. It may be best to stop here and refrigerate it for a few hours before you decorate it, so the Jam Water can soak in.  It doesn't soak in as easily or deeply as it does in the flag cake recipe.
14. To decorate, spread the rest of the Pudding Whipping Cream over the top.  If it's been in the refrigerator as well, remember to stir it around first.  
15. It's not necessary to cover the sides.  If you want to, you will likely need another batch of Pudding Whipping Cream.
16. Arrange the slices of 2 large bananas across the layer randomly or in a design.  
17. Also add ½ pint of blueberries to the top layer for more color and a fun flavor.
18. And if you grew up in my home, you know to serve this on a beautiful plate, accompanied by a nice napkin and cold milk also served in a beautiful glass! 

I think I will arrange the bananas and blueberries like the Finnish flag next time. 

Filled American Fourth of July Flag Cake

For the Fourth of July I made a filled American flag cake.  

For these  Cookie Sheet Sized Cake Layers I used my mother's bundt cake or sokkeri kakku.  Just pour batter into a large cookie sheet lined with greased, wax paper so the cake will come out.  I baked it for 18-19 minutes at 350 degrees.  I set it aside to cool.

When cool, I placed another empty flat cookie sheet over it to used as the base and turned it onto it. 

 I made strawberry water by putting 8-10 Tablespoons of strawberry jam with 2 cups of water and mixing it together.  I spooned it around the cake so it will soak in.  

When you remove the wax paper, it exposes holes in the cake so this can easily soak in.  

Next I made the whipped cream pudding that I use inbetween and on top of the cake.  Add 1 complete package of cheesecake or white chocolate jello instant pudding and stir in 1 pint of unwhipped whipping cream.  As you stir it, within 5 minutes it will have a perfect consistency to spread and frost with.  First cover the bottom layer completely with this mixture.  

Now place the other cake on top upside down as well. It works better to lift them up together in a V because the cream will adhere itself.  After you peel off the wax paper, then add the strawberry water to this cake and allow it to soak in here as well. Cover it with whipped pudding cream. Spread it around the edges and smooth all over evenly.  Decorate with blueberries and strawberries.  

It is best to make it the day before and refrigerate it so the cake gets moist and the flavor sets in.  I used two of these cake batter recipes and I used 4 boxes of jello pudding and 4 pints of cream.  I used most of a pint of blueberries and most of 2 lbs of strawberries.  

Happy Fourth of July!

Quick Single or Double Pie Crust Recipe

Whenever I need pie crust, I just pull a cup out from the bulk Crisco pie crust recipe my Mother-in-law taught me and I keep on hand.  Today I needed a single crust and didn't have any more of the bulk on hand, so I searched and found Crisco's single/double recipe because I needed a single crust for my quiche recipe I made for breakfast today.  It's nice to have each recipe on hand  at home or when visiting someone else's home. 

• SINGLE CRUST
• 1 1/3 cups Pillsbury BEST® All Purpose Flour
• 1/2 teaspoon salt
• 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
• 3 to 6 tablespoons ice cold water
• DOUBLE CRUST
• 2 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening
• 4 to 8 tablespoons ice cold water
• DEEP DISH DOUBLE CRUST
• 2 2/3 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
• OR 1 cup well-chilled Crisco® All-Vegetable Shortening
• 6 to 10 tablespoons ice cold water

DIRECTIONS:

1. BLEND flour and salt in medium mixing bowl.


2. CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.


3. SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.


4. TIP
   Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.


5. SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).


6. TIP
   For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.


7. ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.


8. 
   
   For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.


9. For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.


10. Two Methods for Pre-baking Pie Crusts (Cream Pies)


11. Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.


12. Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/8 of crust), Calories 190 (Calories from Fat 110), Total Fat 12g (Saturated Fat 3g), Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 0g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Veggie Tails and Flowers for Fancy Veggie Basket

My Mother began making fancy cut veggie baskets for special occasions after I left home, so I didn't have the chance to watch or help her much. Now that she's passed to the other side of the veil I had to recall, search for photos of her vegetable basket and online to "see" how to make various veggie tails and flowers.  In addition I asked myself questions.  I began to get some inspiration of my own--possibly from her whispering suggestions in my ear.  I felt her nearby as I thought of her, which made for a priceless time.   

What follows is how I make radish roses, green onion tails and stems, carrot crinkles and flowers, jagged cucumber circles, celery tails and turnip flowers. 

Pretty Pavlova

Pavlova was served to us in Estonia and Finland then I made it for a Relief Society meeting dessert and now make it at home.  It's been requested in place of birthday cake by our youngest.  Here is the Pavlova recipe I use.

Milk Can Dinner

MILK CAN DINNER

My brother made a "milk can dinner" during our Family reunion July 4th!  

It was such a fun meal and an easy way to serve a crowd. 

I decided the girls at Young Women's ward camp would like it too.   

They DID!  

Our 3rd year campers prepared this evening meal for our special guest speaker, 

Olympian Werner Hoeger and his wife Sharon.   

We served 30 people and several went back for seconds.  

 To make a

MILK CAN DINNER you will need to . . .

Norwegian Christmas Cookies

We just love our exchange student daughter from Norway!   Last night she and the other Scandavian girls in our town shared their Christmas traditions with their host families at a Christmas party.  I made these "thumb print" cookies.  She'd never seen or heard of them before, but I know they make thumbprint cookies in Finland.  They were tasty, but who can go wrong with butter and sugar?

Norwegian Butter Cookies
1 cup butter
1/2 cup powdered sugar
2 cups cake flour
1/2 tsp. salt
Any flavor jam or jelly (raspberry is my favorite, pictured here with strawberry jam)

Cream butter and sugar well.  Add sifted flour and salt.  Mix until dough forms a ball.  Chill overnight.  Shape into 1/2 inch balls.  Press an indentation into each cookie ball with your thumb.  Bake at 350 degrees for ten minutes.  Take out of the oven, let cool.  Fill each indentation with jam or jelly.

By the time they finished baking they'd spread and my son asked, "Did a giant make these thumbprints?"

I also made Finnish gingerbread cookies and Finnish Christmas tarts to share.  She and another Norwegian girl made cookies with potato starch flour.

Norwegian Christmas Cookies
1 1/2 cups potato starch flour
1/2 cup flour
1 tsp. baking powder
1 tsp. vanilla sugar (I get mine at IKEA.  I imagine you can just use vanilla.)

My husband and I looked at each other and said, "There can't be that much potato starch flour in the recipe, but there is and they are delicious!  They crumble in your mouth and leave it feeling a bit sandy.

Raspberry Pie

ingredients
1 bottom pie crust
4 oz. light cream cheese
1 small pkg. rapberry Jello (four 1/2 cup servings)
2 Tbsp. corn starch
1/4 - 1/2 cup sugar to taste
4 cups clean raspberries (chilled if possible)
1 cup ice
1/2 cup boiling water

directions
Put cream cheese on counter to soften.
Bake pie shell.  I keep my Mother-in-law's bulk pie mix on hand.
Cool on rack.
Set aside 1 Tbsp. of cream cheese. When pie shell is cool,
use rubber spatula to gently and completely cover pie shell
bottom and sides with an even layer of softened cream cheese.
Leave the top 1/2 inch or so of crust plain.  Put pie crust into
fridge to chill.

Filling
Set out one cup of raspberries.
Microwave 1/2 cup of water for 1 minute.  Pour into blender.
With blender on low speed, slowly add Jello/cornstarch/sugar mix
until fully dissolved.  Add tablespoon of cream cheese.
Blend in the cup of raspberries.
Add the cup of ice and increase speed to blend thoroughly
until all ice dissolved and ingredients are completely incorporated.
If desired, continue at high speed until sauce is both thickened and
light in texture like a chiffon.

Option 1:
Fold sauce mixture into the remaining 3+ cups of raspberries and
pour into chilled pie shell.

Option 2:
Pour layer of sauce into shell.  Top with layer of raspberries.  Add
another layer of sauce.  Add raspberries.  Etc. until shell is full.

Refrigerate for 15 minutes and serve.

Savory and Sweet Pies for Supper

Tonight I used my mother-in-law's pie crust mix as the crust for both savory quiche and apple pie. So we had pie for dinner and pie for dessert!

This is the quiche base I used.
3 /4 cup heavy cream
3/4 cup whole milk (or any you have on hand works)
3 large eggs
 2 oz cheese
Pour in pastry/pie shell and bake at 350 degrees for about 25-30 minutes, until filling is just set. The center will giggle slightly when moved. I baked the apple pie at the same time at the same temperature.

 It is creamy and velvety. Add whatever meat (optional), vegetables, and cheese mixtures you desire. Tonight I simply added  feta cheese and sauteed tomatoes, onions and garlic.

At dinner when I asked "What did you learn today?", as we usually do at dinner time, our youngest said, "I learned I like quiche!"He ate 3 pieces.

My Mother-in-law's Pie Crust Mix

My Mother-in-law's Pie Crust Mix

Description:
Bulk recipe for pie makers like my Mother-in-law. Good to have on hand for the holidays or family gatherings. Remember, true pie lovers only cut a pie once, so you'll need several pies:)  

Ingredients:

5 lb. bag Gold Medal white flour plus 1 cup = 21 cups if you don't have a 5 lb. bag on hand
 

3 lb Crisco (don't substitute) I like the butter flavor, but she uses original.
3 T sugar (optional)
3 T salt

Directions: Mix carefully, but well until the mix has pea sized balls. Store in a plastic container or Crisco can.  Keeps well in a cool place or refrigerator.

 

For every 1/2 cup of mix you use, add 1 T cold water.  I end up using 1 1/2 c of mix with 3 T cold water for each regular sized bottom crust.  For 1 cup use 2 Tablespoons of cold water.  

Mix with a fork.  The less you work the dough both in preparing the mix and in rolling it out the flakier it is.  You want enough to go over the edge of your pie pan.  

Fold the pie crust under and pinch about every inch to make a design. Press fork in the bottom and around the sides to vent.

 
Sunday my husband made strawberry pie filling to go in these 3 pie shells I baked for him.   Our youngest had a piece of crust left.  Thinking he must not want it I asked him if I could eat it.   He said, "No! I'm saving it.  It's the best part!  I wanted fewer strawberries!"


My husband's favorite pie is boysenberry.  What's your favorite pie? 

Outrageous Chocolate Chip Cookies

I came home to my husband and kids having made these yummy cookies today.  Here's the recipe and a photo.  Enjoy!

Outrageous Chocolate Chip Cookies

Ingredients

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Snow Ice Cream

Dawn's Snow Ice Cream

Ingredients:8 to 10 packed cups freshly fallen snow (avoid the yellow stuff!)
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1 or 2 handfuls mini chocolate chips (optional)

OR Peppermint extract mixed with a tiny bit of cocoa powder...yum.

Directions:
If you know in advance that it’s going to snow, place a clean container outside to collect the snow. If the snow is already on the ground, just find a clean area and scoop some up. Place 8 cups of the snow in a large mixing bowl. Stir in the sweetened condensed milk and extract, then check the consistency. If it’s too mushy, add some more snow. When you’ve got it just right, stir in the chocolate chips. Spoon into cones or serving bowls and enjoy immediately.

This ice cream won’t freeze well. You’ll end up with a brick. So plan to make it just in time to enjoy!

Makes about 6 to 8 servings.

This recipe shown is a "shortcut" recipe and not a very good one at that. If you've ever had real Snow Cream, you would notice the difference at first bite.

I use my grandmother's recipe, which she got from her mother. My grandmother passed away last year just shy of her 101st birthday. It's the real deal and tried and true!

Shelley's Snow Cream

1 egg, slightly beaten
1 - 2 teaspoons vanilla
3 - 4 cups milk
Sugar to taste (about 2 cups)
A dash of salt
1 large bowl of fresh, clean, powdery snow (not crusty or packed)

Pour milk and beaten egg into a saucepan and heat on low, stirring constantly. Do not allow to boil. When the mix begins to form tiny bubbles, slowly add the vanilla and then the sugar, all the while stirring the mixture. Turn off heat and allow to cool a bit. Gather fresh snow and divide into individual dishes. Carefully pour the milk mixture over the snow, stirring until you get the consistency you want. Add more snow or milk mixture, if needed. Refrigerate leftover milk mixture.

Chocolate Decadence Cake

I will make this cake again! I discovered it searching easy decadent gourmet chocolate cakes to make for a friend's birthday who wanted chocolate.  Described as “The perfect, fudgy chocolate cake recipe” and originally from the Chocolate Desserts by Pierre Hermé book I decided to give it a try.

Chocolate Decadence Cake

Ingredients:


8 3/4 oz. bittersweet chocolate finely chopped
(she used Valrhona, 71%, I used Lindt 80%)
2 1/4 sticks unsalted butter at room temperature
1 cup sugar
4 large eggs at room temperature
1/2 cup plus 1 Tb. all-purpose flour


Preheat oven to 350F. Butter a 9 inch cake pan, line the bottom with parchment, butter the parchment and flour the pan or I used a 9x3 spring form pan with baking spray.

Melt the chocolate in a double boiler, set it aside to cool. It should be just warm when you mix it in with the rest of the ingredients.

Beat the butter and sugar in a mixer with the paddle attachment for about 4 minutes, scraping down the sides as needed.

Add eggs, one at a time, beating between each egg for about one minute.

With the mixer still running (not too high), add the chocolate and beat until just incorporated.

Again with the mixer still running (not too high), add the flour and beat until just incorporated. Finish mixing the ingredients with a rubber spatula, being sure all the flour has been incorporated into the batter.

Fill the cake pan and bake for about 28 minutes or so. When you take the cake out, the middle will look like it's not yet cooked. That is normal. A knife inserted in the center will come out with some batter on it. That too is normal. You don't want to over-bake the cake.

Cool on a wire rack. When the cake is at room temperature, place the cake in the refrigerator for an hour or two, this makes it easier to remove from pan. I did this, but with a spring-form pan it’s easier.

Un hinge the spring-form and place cake onto a wire rack and then invert onto a serving platter.

It said this cake is fabulous with whipped cream or ice cream, so I spread Jello’s white chocolate instant pudding made with whipping cream instead of milk over the top.  Then I simply decorated with fresh raspberries marking the 8 portions then drizzled a black raspberry vanilla syrup my husband previously made over it when plating it to serve.

The cake can be kept wrapped at room temperature or in the refrigerator for 3 - 4 days, or frozen for up to a month.

Quinoa has quite a bit of protein

Sunday, we tried quinoa for the first time with great success as our dinner guests liked it.  It is tasty and so full of protein and fiber.  Here's a 5 star recipe from allcooks for the quinoa salad we served for the vegetarian option in our roast beef Sunday dinner.   Just click on the title for the link where you'll find a photo. 

Quinoa Veggie Salad with Zesty Vinaigrette

Ingredients

• 4 cups quinoa
• 4 cups water
•  
• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon lemon juice
• 4 teaspoons Dijon mustard
• 1 cup canola oil
•  
• 2 cucumbers, peeled and chopped
• 1 green bell pepper, chopped
• 1/2 red onion, chopped
• 2 tomatoes, chopped
• 1 (15 ounce) can black olives, chopped

Directions

1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
2. Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
3. Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

Nutritional Information

Amount Per Serving  Calories: 215 | Total Fat: 13g | Cholesterol: 0mg