Buster Bars

Cheers to another year and indeed what a week of celebrations with family and friends. And to think that this wasn't even a milestone birthday though just making it to another year is a milestone in itself :)

Cheers and thanks to Cathy for the specialty drinks, an epic-looking birthday cake made from scratch decorated with fresh flowers from Joni, and flowers from my sister Nancy.

Hard to believe one day we even found room for Buster Bars .

Buster Bars 

A Dairy Queen-inspired frozen treat that has proven timeless over decades. It's a frozen dessert that keeps well in the freezer covered in foil-perfect for a summer evening treat. It’s salty and sweet chocolaty, frozen goodness. And thankfully, because it is rich, a 9×13 pan goes a long way! Perfect for parties, and group events, deliciously good!
Note it does require a certain amount of willpower knowing the pan sits in the freezer just an arm's length away:) 

Cook's Notes: Use a 13 x 9 glass pan. There are several steps to this recipe but well worth your time.
Ingredients:

• 1 package of regular Oreo cookies
• 4 tablespoons butter, melted
• 1/2 gallon French vanilla ice cream
• 1 can (10 oz) Spanish peanuts about 3 cups
• 1 can (12 oz.) evaporated milk
• 1 stick of butter, cut in fourths
• 3 cups powdered sugar
• 1 (6 oz.) package of chocolate chips
• 1 teaspoon vanilla
• Optional 2 tablespoons Kahlua
• Prepared caramel ice cream topping sauce

Directions:

• Let 1/2 gallon ice cream sit out to soften while making crumbs.
• Use a Cuisinart or blender to make cookie crumbs. Break cookies before placing in Cuisinart. Do only one row of cookies at a time to ensure fine crumbs. Place crumbs in a large bowl and stir in melted 4 tablespoons of butter. Pat crumbs into a lightly greased 13 x 9 pan.
• Place pan in the freezer one hour to firm up. Spread softened ice cream over crumbs. Press Spanish peanuts into ice cream. Return to the freezer while making chocolate sauce.

Sauce: 

• In a saucepan add evaporated milk, chocolate chips, 1 stick of butter, and powdered sugar.
• On medium heat stir and bring to a boil using a whisk for blending. Turn heat down to low and simmer for 8 minutes stirring constantly.
• Remove pan from the stove and pour into a large bowl. Add 1 tablespoon vanilla and 2 tablespoons Kahlua if using to the chocolate mixture. Cool to thicken for about 45-60 minutes.
• Remove pan from freezer and pour cooled chocolate sauce evenly over ice-cream/peanut mixture. Return to freezer for 1-2 hours before covering with foil.
• To serve, cut each piece into a square, drizzle with caramel sauce and sprinkle with cookie crumbs.

And the week concluded by watching a fantastic lake sunset at my daughter's house.  

Puff Pastry Tomato Galette with Bacon, Peppers, Basil and Onions

Puff Pastry Tomato Galette with Bacon, Peppers, Basil and Onions

Cook's notes: A galette is a savory rustic tart with hand-folded edges often found in French cuisine. This recipe was adapted from BHG Taste Summer Tomato 2016 and serves 2-4. A wonderful light summer meal and omit the bacon for a vegetarian dish. A prepackaged pie crust can be substituted for puff pastry though baking time will vary. Cook bacon ahead as a time saver. 
Cooking Tip: Since basil can burn easily place it under the cheese mixture,
Ingredients:

• 1 sheet of puff pastry thawed
• 3 tablespoons fine dry bread crumbs mixed with 1 tablespoon Italian herbs (use a food processor or blender for this step)
• 4 bacon slices, cooked, drained, and crumbled 
• 4 tomato slices or a combination of cherry yellow and red tomatoes, halved about 1/2 cup
• Sea salt
• 1/3 cup each red bell pepper, finely diced, and sweet onions
• 3 tablespoons snipped basil leaves
• 1/2 cup grated cheddar cheese or crumbled goat cheese
• 1/2 cup grated Parmesan cheese
• Egg wash (whisk one egg with 1 teaspoon of water)

Directions:

• Thaw out one sheet of puff pastry. Keep pastry covered so it does not dry out.
• Slice tomatoes and place on a paper towel. Sprinkle tomatoes with sea salt and let sit for several minutes.
• Line a baking sheet with parchment paper.
• Mix bread crumbs and spice. Set aside.
• Sauté onions and peppers.
• Gently roll the puff pastry out on a floured piece of wax paper. Transfer crust to parchment paper.
• Place bread crumbs mixed with Italian herbs on puff pastry but leaving a 2-inch border.
• Sprinkle with snipped basil.
• Layer tomatoes, peppers, shallots, and bacon if adding to the galette. Grate Parmesan over the mixture.
  
  
  
• Fold crust over filling, pleating as necessary and leaving some filling exposed in the center.
  
  
  Crumble goat or cheddar cheese over the top.
• Brush on egg wash over exposed crust. Sprinkle with sesame seeds. Grate more Parmesan cheese over the crust. Place the baking sheet with galette in the freezer while the oven is preheating at 425 degrees.
• Remove the galette from the freezer and bake for 10 minutes. Reduce temperature to 400 degrees and bake for 18 minutes. 
  
  
  
  
  COMING NEXT -Cool off with a warm weather ice cream treat

Buster Bars with Caramel Sauce

Instant Pot Yogurt

GRAB YOUR INSTANT POT-MAKE SOME FRESH YOGURT

HOMEMADE YOGURT

Cook's Notes:

Good to Know The regular Instant Pot yogurt recipe (the boil method) uses pasteurized milk. However, with the cold start Instant Pot yogurt method, you’ll be making yogurt with ultra-pasteurized milk (preferably also ultra-filtered.) 
This cold start yogurt recipe below requires ultra-pasteurized milk. Although not essential, if the milk is also ultra-filtered, but you’ll get thicker yogurt. Fairlife brand milk is the brand that I use because it’s ultra-pasteurized and ultra-filtered, which gives it a high protein content. The higher protein makes the yogurt thicker and creamier.

There are three kinds of Fairlife milk: the red bottle is whole milk, the blue bottle is 2% milk and the light blue bottle is 1% milk. All three have high protein levels but due to the fat content, whole milk will give you the thickest yogurt, and 1% milk will be slightly thinner.

You can use other brands of ultra-pasteurized ultra-filtered milk. Try and find one with protein content like Fairlife (13 grams per cup).

Important You need to use a yogurt that contains active live cultures as that’s what is important as it turns your milk into yogurt. You can use any brand, but it must state that it has active live cultures. For the best chance at success, use very fresh unflavored yogurt. Some brands include

Fage
Chobani
Dannon
Yoplait
Siggi

Ingredients:

• 1 container 52 fluid ounces whole milk ultra-filtered pictured above
• 1-14 oz. can of sweetened condensed milk or heavy cream
• 1 small container of whole Greek yogurt (plain) 

• Add your Fairlife Whole Ultra-Pasteurized Milk to the inner pot of the Pressure Cooker.
• Pour the Sweetened Condensed Milk in and stir while it’s being added.
• Add in the Oui Plain or Greek Yogurt and whisk to combine.
• Set the Pressure Cooker Yogurt Button to 8 Hours.
• After 8 hours, remove the inner pot liner. Cover with plastic wrap and then place it in the refrigerator for 4 hours
• Optional: Strain Yogurt - If you want an extra and thick creamy yogurt, place the yogurt in a fine-mesh strainer for 2-3 hours. The excess whey will separate.
• Place your yogurt in glass jars and then store them in the refrigerator for up to 2 weeks.
• Garnish with fruit, granola, or Grape Nuts.

John J. Hammerlink

“John J. Hammerlink And The Really Big Think” is Bette Slater Seres debut children's book. It's about a young boy who is constantly getting into trouble because he does not think. He decides to learn about this thing called 'thinking' by seeking help from his family members. When an elderly neighbor is robbed, he puts his family's advice into action. He not only saves his neighbor, but he becomes a hero.

The concepts are simple and children ages 5-7 can easily associate with the main character's problems. This kid-friendly book is an introduction to the thinking process. It covers learning objectives knowledge, analysis, and evaluation which reinforce important life skills. The book promotes classroom and home discussion on problem-solving as well as decision-making. Due to the length of the text, it's more suitable as a read-aloud. Opportunities exist within the story for readers to learn new vocabulary. 

I enjoyed John J Hammerlink's spunk and friendliness, a very relatable character.  As the storyline develops while on his problem-solving mission so increases John J's confidence level. Being a hero in the neighborhood spills over to the classroom as John J shows his classmates some easy ways to do a big think which ultimately leads to making good choices.

Bold, colorful, and cheerful illustrations punctuate the story keeping young readers engaged.

There is something about when you say the name John J. Hammerlink, one can't help but smile as the word just simply rolls right off the tongue. 

All About The Author

Bette Slater Seres is retired from a 30-year career as an educator. She had the opportunity to work with both students and teachers in the areas of creative and critical thinking. Her children's book John J. Hammerlink was a creative pursuit as it came from her deep belief in the power of critical thinking and love of working with children. She hopes her book will show young children how important thinking is while making parents aware that children need to be problem solvers and decision-makers. A sequel is planned for John J. Hammerlink. Seres spends her summers on Gilmore Lake in Park Rapids, Minnesota and in Davenport, Iowa in the winter.

Italian Sausage and Spinach Quiche

 
I missed Roxie's recent lake gathering coffee party. I was off to another lake gathering for coffee, treats, and lots of good cheer with Arizona friends who summer here. And I did not want to miss Ann's Italian Sausage and Spinach Quiche.  Several of her friends have raved about how delicious the quiche is so I considered myself fortunate for an invite.  And believe me, the quiche lived up to its reputation. It has a hearty Midwest flavor perfect for your weekend brunch or next coffee gathering.

Thanks to Ann for her delicious recipe and invite.

Italian Sausage and Spinach Quiche

Cook's Notes:

Ingredients:

• 1 prepared unbaked pie crust e.g. Pillsbury or homemade recipe(single crust)
• 1 lb. Italian Sausage
• 6 large eggs
• 2 cups shredded mozzarella cheese or white cheddar
• 1 cup ricotta cheese
• 1 teaspoon minced garlic
• 1/4 teaspoon each onion powder, Italian seasoning, basil, and parsley
• 1 package frozen chopped spinach, thawed (10 oz.) 
• Optional add in 1 cup cooked wild rice

Directions:

• Preheat the oven to 375 degrees. 
• Thaw and drain spinach. Place spinach on several sheets of paper towels, and roll up to squeeze out excess liquid.
• Brown sausage with minced garlic. Drain and crumble meat.
• In a large bowl whisk eggs, spices, spinach, and ricotta cheese until smooth. Stir in sausage and mozzarella cheese or white cheddar. Mix well and pour into an unbaked shell. 
• Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean. 
  
  
  
  
  Insta Pot Homemade Yogurt with Blueberries
  
  
  

Strawberry Shortcake

Strawberry Shortcake

Cook's notes: Savor the flavors of summer with this light dessert. I made my own shortcakes but something from the bakery like sponge cake or pound cake works just as well. It's the filling that's the star attraction.
Strawberry Filling
Ingredients:

• 1 package (10 oz.) frozen halved strawberries in syrup, thawed
• 1/4 cup currant jelly
• 1/4 cup of water
• 1/4 cup orange juice
• 3 cups fresh quartered strawberries
• 2 tablespoons cornstarch
• 1 tablespoon orange Cointreau (liqueur) 

Directions:

• Drain berries in a glass measuring cup.
• On the stove in a saucepan add drained juice, currant jelly, water, orange juice, and strawberries from the box.
• Add in cornstarch, and whisk to blend.
• On low heat thicken the sauce and add in fresh strawberries as well as drained strawberries.
• Remove pan from the stove and stir in Cointreau.
• Place strawberry mixture in a bowl, cool, cover, and refrigerate until serving.
  

Strawberry Shortcake Kebobs

Cook's notes: The concept is simple and can be tailored in a myriad of ways. Start with a pan of baked and cooled shortcake, pound cake, or angel food cake. Choose a few other kebob-worthy items, such as juicy red strawberries, blueberries, pineapples chunks, etc – the sky is the limit here. Thread the shortcake cubes and fruit onto the skewers, drizzle with vanilla melting wafers and you're all done! Easy summer treat. The recipe makes 24.

Ingredients:

• 2 boxes of strawberries
• 1 box of white cake mix 
• 3/4 cup of Greek vanilla yogurt
• 2 egg whites
• 1-1/3 cups of water
• ½ teaspoon almond extract
• 1 package of Ghirardelli vanilla melting wafers
• 10-inch skewers

Directions:

• Combine the cake mix, Greek yogurt, egg whites, extract, and water in a bowl.
• Mix until smooth and pour into a greased 9 x 13 cake pan.
• Bake at 350 for 18- 20 minutes until toothpick comes out clean or according to directions on the box.
• Rinse and cut stems off of strawberries.
• Cut cooled shortcake into 2-inch cubes. Place in the freezer for 20 minutes to make them easier to thread on skewers. 
• Take a skewer and alternate the strawberries and shortcake cubes. (I like to do three or four of each per stick).
• In a glass bowl melt vanilla melting wafers according to the manufacturer's directions, stirring every 30 seconds.
• Drizzle over kebobs and place kebobs in the fridge to set until serving.

Melon Cucumber Salad with Lime Mint Honey Vinagrette

 Who  Knew???

• Cantaloupe derives its name from the town of Cantalupo, Italy, where cantaloupe seeds arrived from Armenia and were planted in the Papal Gardens in the 16th century.
• It has plenty of relatives! Cantaloupe is a member of a vine-crop family known as Cucurbitaceae, which includes other melons, squash, cucumbers, pumpkins, and gourds.
• Its past is mysterious. No one seems able to pinpoint exactly where cantaloupe first showed up. Some historians trace the origins of the muskmelon to Biblical times in Egypt and Greece. Others point to Persia. We can thank Christopher Columbus for bringing along some muskmelon seeds on his voyage to the Americas, spreading cantaloupe cultivation to our side of the pond.
• Low-calorie goodness! An average-sized cantaloupe contains just 100 calories. Who knew something so sweet could be good for you?
• Cantaloupe tells you when they’re ripe. The vine will naturally slip from the fruit when it’s harvest time.
• Cantaloupe is the most popular melon in the United States!
• Full of nutrients. Cantaloupe is packed with Vitamin A and antioxidants such as beta-carotene, lutein, zeaxanthin, and cryptoxanthin. That means protection against colon, prostate, breast, endometrial, lung, and pancreatic cancers.

Melon Cucumber Salad with Feta Crumbles and Mint Honey Lime Vinaigrette 

Cook's Notes: A refreshing flavorful side that pairs well with seafood, a grilled meal, and a glass of white wine. The inspiration for this recipe comes from Real Simple Magazine July 2018 and serves two to four.
Salad Ingredients:

• 4 cups cubed cantaloupe
• 1 English large cucumber, sliced
• 1/3 cup red onion, diced
• Feta Mediterranean Crumbles
• Fine sea salt
• Optional toppings: Sunflower seeds, toasted pecans
• Snipped pieces of fresh mint or basil

Lime Honey Mint Vinaigrette Ingredients:

• 2 tablespoons each good quality white balsamic and lime juice
• 1 teaspoon grated lime zest
• 1 minced garlic clove
• 1-2 teaspoon honey
• 1/4 teaspoon Dijon mustard
• 1/4 cup olive oil 

Directions:

• Place cucumber slices on a double-lined paper towel. Sprinkle with sea salt, roll up and refrigerate for 30 minutes.
• Make the dressing in a blender and pour it into a covered jar with a screw top. Set aside.
• In a bowl mix cantaloupe cubes with cucumbers, red onions, and mint.
• Place fruit mixture on a serving platter or individually plate. Top with feta crumbles and nuts if using.
• Drizzle vinaigrette over the top of the fruit mixture.

Blind Eye

Martha Burns's latest novel “Blind Eye” is a well-executed story that prompts reflection on how a community could turn a blind eye to years of mental and verbal abuse of a child at the hands of his father, who was the product of similar abuse. The story is engaging and inspired by a real event. It's told with a compassionate voice. As the story unfolds you begin to care deeply about the safety and well-being of characters whose lives are endangered. You will be hooked right from the start.

“Blind Eye” looks at the culture within a close-knit ranching community in rural New Mexico in the late 1990 and into the early 2020s. On the surface the community seems neighborly, helping each other but a fine line is drawn to interfering in other family's personal spaces. With the discovery of the bodies of Luke and Deona Pruitt buried in a manure pit, and their 14-year-old son Leeland missing, Deputy Sheriff Greenwood is called in to investigate the grim scene.

This must have been a difficult story for the author to tell but she wisely used multiple viewpoints which gave the reader different perspectives offering an in-depth look into the characters’ motivations, mannerisms, behaviors, and traits. This direction added more depth to each of the characters. While the majority of the chapters focused on Luke's point of view, some chapters were narrated by other family members and Deputy Greenwood who was investigating the murder scene. But the lack of collective voices represented within the community was missing as blind eyes turned away. Even towards the end of the story when many members in the community began to realize their actions were complicit, they still did not step forward to help right the wrongs. Notable points to the storyline include the ineffective social safety system that should have been in place to help Leeland. But more appalling was the lack of community responses, whose flawed actions failed to help and advocate for Leeland's well-being. One chapter toward the end of the book was devoted to Leeland's point of view. It showed how his compliant behavior bordering on despair and resentment truly pushed him over the edge.

Burns's crisp and well-crafted sentences are visual gems. Details of the New Mexico landscape and ranch life bring the story to life. Many thought-provoking issues are raised. It's a chilling novel whose voices will haunt you long after the last page.

  ALL ABOUT THE AUTHOR MARTHA BURNS

Martha Burns, a native of New Mexico, was always a storyteller, who embraced Albert Camus’ theory that “fiction is the lie through which we tell the truth.” She earned a Doctor of Letters with distinction from Drew University and won the Faulkner-Wisdom Gold Metal Award for Short Story. She and her husband have returned to live in New Mexico where she is at work on her next novel, the story of a woman in the 1930s sued for adultery who loses custody of her six children. "Across the Narrows" is both a mystery and a story of redemption.
https://www.marthaburnswriter.com/

National Ice Cream Day

 Make your Sunday a fun day. Splurge with an ice cream treat and a Mexican Shortbread Cookie. 

 

Cook's Notes: Add pizzazz to your day with your favorite ice cream dish loaded with toppings, a cherry, and whipped cream. Don't forget to add the sprinkles and nuts! I used mini waffle cone bowls.

LOL hard to photograph as these yummy treats were melting faster than I could line up everything. And I forgot to mention the temperature has soared past 90 today.
Clockwise 

Vanilla ice cream with butterscotch sauce and nuts sundae with a cookie.

Chocolate mint ice cream with Kahula sauce, whipped cream, cherry, sprinkles sundae with a cookie. 

Banana split for two with vanilla ice cream with butterscotch sauce, mint ice cream with chocolate sauce, and chocolate ice cream with chocolate sauce all topped with whipped cream and a cherry. 

Two small bananas sliced lengthwise were the base for this sundae. 

Kahula Chocolate Sauce

Cook's Notes: Makes 1-pint jar and 7 minutes prep time. Keep sauce refrigerated up to 2 weeks. Heat in microwave 20 seconds until pourable.

Ingredients:

• 6 oz. bittersweet or semi-sweet chocolate chips
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 teaspoon vanilla

Directions:

• On low heat blend with a whisk the chips, cream, and butter until smooth. Cook for 3 minutes. Add in liqueur and vanilla, and cook for 2 minutes more. 
• Pour into a pint jar with a screw type cover.

Salted Bourbon Butterscotch Sauce
Cook's Notes:

A sauce perfect for drizzling over ice cream, tarts, pie, and apple slices. It makes 2  pints but can be easily halved.

Ingredients:

• 1/2 cup salted butter
• 1-1/2 cups dark brown sugar
• 1/2 teaspoon lemon juice
• 1 cup heavy cream
• 1 tablespoon vanilla
• 1 tablespoon bourbon 
• 1/2 teaspoon flaky salt such as Maldon 

Directions:

• In a medium-sized pan melt butter.  Add in brown sugar and lemon juice and whisk to combine on medium-low heat.  
• Bring to boil and continually stir for 2 to 3 minutes. Add in cream and stir for 4 minutes on medium-low heat.
• Add in vanilla, bourbon, and salt, and stir to combine. Cook for 1 minute. More sea salt can be added depending on your tastes.
• Transfer mixture to a glass jar to cool, then cover and store in a refrigerator. 

Mexican Cinnamon Shortbread Cookies

Cook's Notes: The recipe makes 16 rolled cookies that are 3 inches in diameter. The recipe was adapted from Chris Scheuer. Cookie dough can be rolled for smaller cookies depending on the cutter you are using. 

Ingredients:

Topping 

• 3 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon

Dough

• 1 cup very soft butter
• 1 cup powdered sugar
• 1 large egg
• 2 teaspoons vanilla
• 2-1/2 cups flour
•  2 teaspoons ground cinnamon or 1 tablespoon Saigon cinnamon
• 1/2 teaspoon salt
• 1/4 cup cornstarch 
• 3/4 teaspoon baking powder  

Directions:

• Mix cinnamon sugar topping mixture and set aside.
• In a medium-sized bowl sift flour, cinnamon, salt, cornstarch, and baking powder. Set aside. 
• In another bowl beat on low, butter and powdered sugar. Add in egg and vanilla, and beat on low until fluffy. Add in sifted ingredients and combine to mix well.
• Refrigerate dough for 1 hour until chilled. 
• Cover 2 baking sheets with parchment paper. 
• Flour your surface as well as a rolling pin and cookie cutter. I used a biscuit cutter for my cutouts.
• Roll out  2 cups of dough at a time and use a cutter. Transfer each cut-out to prepared baking sheets. Chill baking sheets in the refrigerator for one hour.
• Preheat oven to 350 degrees. Bake cookies for 10 minutes and remove from oven. Sprinkle each baked cookie with cinnamon sugar mixture and bake for 2 minutes more.    
• Cool cookies on a wire rack. 
  

National Ice Cream Day is Coming

PSA

                 PUBLIC SERVICE ANNOUNCEMENT  

GET READY FOR NATIONAL ICE CREAM DAY ON JULY 17TH

"Ice Cream" or "I Scream, You Scream, We All Scream for Ice Cream" is a popular song, first published in 1927 with words & music by Howard Johnson, Billy Moll, and Robert King. After initial success as a late 1920s novelty song, the tune became a traditional jazz standard, while the lyrics refrain "I Scream, You Scream, We All Scream for Ice Cream" has remained a part of popular culture even without the rest of the song.

CHECK THE INTERNET TODAY FOR SOME FREEBIES AND SWEET DEALS WHILE  THEY LAST

https://www.mashed.com/930048/national-ice-cream-day-2022-where-to-get-the-best-food-freebies-and-deals/

Quinoa Salad with Berries, Watermelon, Tomatoes and Citrus Dressing

Feel good, add joy to your day by eating healthy.

Berry Quinoa Salad 

Cook's Notes: This salad is a powerhouse meal. It checks all the boxes for a healthy alternative to other salads often loaded with high-calorie dressings. Recipe adapted from twopoeasandtheirpod and serves 4. To prepare ahead place cut-up fruit in separate containers. Right before serving assemble and toss with a light citrus dressing. Consider serving Aussie Bites (from Costco) with your salad.

They're a super healthy snack made with rolled oats, dried apricots, flax seeds, sunflower seeds, honey, coconut, quinoa and Chia seeds. 

Berry Quinoa Salad- blackberries, raspberries, strawberries, heirloom tomatoes,  watermelon cubes, almonds, herbs, and a simple citrus dressing. This healthy salad is sure to be a summer favorite and it comes in under 300 calories a serving.  

Citrus Dressing Ingredients:

• 1 teaspoon orange zest
• 4 tablespoons fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1-2 tablespoons honey
• 1 teaspoon finely chopped mint or 1 teaspoon finely chopped basil

For the Salad Ingredients:

• 1-1/2 cups cooked quinoa
• 1-1/2 cups strawberries, cut in half
• 1 cup of raspberries
• 1 cup of blackberries
• 1 cup baby heirloom cherry tomatoes
• 1 cup watermelon cubes
• 1 cup roughly chopped almonds
• 1/3 cup red onions, diced 
• 1 tablespoon finely chopped mint or  1 tablespoon finely chopped basil

Directions:

• First, make the dressing. In a small bowl or jar, whisk together the orange zest, orange juice, lemon juice, lime juice, honey, mint, and basil. Set aside.
• In a large bowl, combine cooked quinoa, strawberries, raspberries, blackberries, blueberries, almonds, mint or basil. Gently stir. Drizzle citrus honey dressing over the salad and gently stir again. Only use enough dressing to moisten the salad.  
• Serve immediately. 

Notes: Cook the quinoa according to package instructions. The quinoa can be made in advance. Make sure it is cool before making the salad. The salad is best the day it's made.