I have SUCH big news to share with you...I have a recipe featured in the May issue of Southern Living magazine, y'all! After months of anticipation, it has finally hit store shelves. In fact, we just got back from the grocery store, where I saw it for sale for the first time. I may have bought 4 copies and excitedly shared my glee with the cashier while checking out. :)
Southern Living has always been one of my favorite magazines. Growing up, I remember my mom and grandmother's dog-eared copies lying around the house. Never did I think my name would ever grace the pages!
I love the magazine so much, that back in July 2005, I started 2 back-to-back marketing internships for the publication. It was an incredible experience, where I made great friends and had the opportunity to be a part of on-location photo shoots, marketing campaigns, and fun events like the Southern Living Cook-Off, which was hosted by Tyler Florence that year. And the prop sales...OH the prop sales! Those were such fun times. :)
My featured recipe is for a mouth-watering quinoa salad that is packed with amazing flavors. It incorporates crispy prosciutto and toasted pecans that are perfectly complemented by fresh strawberries, making this quinoa salad unforgettably delicious! It is included in the May Community Cookbook, on page 16, as part of a feature for "The South's Tastiest Blogs."
I'm super excited about sharing this dish with you all and hope that you enjoy it.
Bon Appetit, my friends!
Quinoa Salad with Strawberries, Crispy Prosciutto, Toasted Pecans & Feta
By: Celeste Ward
For the Dressing:
1/3 cup red onion, finely minced
3 Tbsp. grapeseed oil
1 Tbsp. fresh lemon juice
1 Tbsp. apple cider vinegar
1 Tbsp fresh parsley, chopped
1 tsp. lemon zest
A pinch of salt
Freshly ground black pepper, to taste
For the Salad:
1 cup quinoa, rinsed
1 Tbsp butter
4 oz. prosciutto, torn into small pieces
1 Tbsp. extra virgin olive oil
1 cup pecans, shelled
1/2 cup arugula
1 cup quartered strawberries
1 cup crumbled feta cheese
Preheat the oven to 350 degrees F.
Add all of the dressing ingredients to a small bowl, and whisk well to combine. Set to the side.
Combine 1 cup quinoa with 2 cups of water in a medium saucepan and bring to a boil. Add 1 tablespoon of butter and stir well. Turn heat to low, cover and simmer for 15 minutes. Remove from heat and let cool for 5 minutes.
While the quinoa is cooking, add 1 tablespoon of extra virgin olive oil to a large skillet over medium heat. Add the prosciutto and sauté for approximately 3 - 4 minutes, or until the prosciutto becomes slightly crispy. Remove to a paper towel -lined plate.
Next, lightly spritz a baking sheet with cooking spray and spread the pecans on the baking sheet in a single layer. Place on the middle rack in the preheated oven and bake for 5 minutes, or until the pecans become aromatic. Keep a close eye on the pecans, as they will burn quickly.
Fluff the quinoa with a fork and pour into a large bowl. Add the arugula while the quinoa is still warm and stir well, allowing the arugula to wilt slightly. Next, add the prepared dressing, sautéed prosciutto, toasted pecans and strawberries. Carefully fold in the feta cheese, and serve immediately.