Sunday potluck

There weren't very many people at church this morning - around 45. Probably because it was a long weekend and a lot of people were at camp. However I invited the entire congregation home for lunch. We had around 30 who came. It was an easy lunch though - we barbequed, and had the salads we made yesterday as well as a green salad. It's nice to be hospitable, especially when it's simple to do.

I now have 21 different salad recipes, which means that we can do five different ones a week and have a four-week rotation. I've done up a spreadsheet with the rotation on it; trying to have a nice variety of salads that are mainly vegetables, pulse-based salads (ones with beans, peas or lentils in them), grain-based salads; ones that are super easy along with ones that take a fair bit more chopping and preparation.

The Current Quinoa is one of my particular favourites.

Currant and Quinoa Salad Yield: 12 cups
1 1/3 cups quinoa, rinsed and drained
3 cups water
¼ tsp salt
Boil water and salt. Stir in quinoa. Reduce heat & simmer, covered for about 20 minutes, without stirring, until quinoa is tender and liquid is absorbed. Transfer to large bowl. Cool. Add:
2 cups lentils, rinsed and drained
1 cup diced red pepper
1 cup currants
½ cup parmesan cheese
½ cup slivered almonds
¼ cup thinly sliced green onion
Dressing
6 Tbsp canola oil
5 Tbsp rice wine vinegar
2 tsp raspberry jam
1 Tbsp lemon juice
1 ½ tsp sugar (or substitute)
1 ½ tsp salt
1 ½ tsp pepper
1 garlic clove, minced

Lentil and Brown Rice Salad
1 c. dry lentils
1 c. dry brown rice
2 c. peas
1 c. chopped onions
1/2 c.chopped celery
1 tsp. salt
1 tbsp. soya sauce
3 tbsp. vinegar
1/2 c. oil
1 tsp curry powder
1/2 tbsp sugar
1 to 2 handfuls chow mein noodles

Cook lentils, rice and peas. Let cool.
Combine lentils, rice, peas, onions and celery in a large bowl.

Combine salt, soya sauce, vinegar, oil, curry powder and sugar in a pot. Bring just to a boil then pour over lentil mixture. Let sit overnight. Just before serving, add chow mein noodles.