Garden Quinoa Salad with Basil & Mint

Garden Quinoa Salad with Basil & Mint

Ingredients:

2 cups red quinoa

3 cups water

2 T. olive oil

1 t. fresh mint, julienned

1 t. fresh basil, julienned

1 t. lemon zest

3 T. lemon juice

1 t. Golden Blossom Honey

3 T. white wine vinegar

1 cup cherry tomatoes, halved

1 cup radicchio, thinly sliced

1/2 cup yellow bell pepper, chopped

1/2 cup cucumber, chopped

1/2 cup feta cheese

1/4 cup kalamata olives, pitted & halved

Directions:

• Place water in saucepan over medium heat. Once water begins to boil, add in quinoa. Cover and simmer for 15 minutes. Take off lid, fluff. Set aside to cool. (If in a rush for time, cool in ice bath.)
• In a bowl, whisk together olive oil, herbs, lemon zest, lemon juice, and vinegar. Season to taste with salt and pepper. Add in quinoa, tomatoes, radicchio, bell pepper, cucumber, feta, and olives. Toss to coat and serve.

#FBFAsh

 

A few weeks ago, I traveled to Asheville, North Carolina to attend my very first blog conference.

Food Blog Forum.

I had such an amazing time and took only about 465,301 pictures,

that it has taken me this long to narrow them down.

 

Once I arrived in Asheville, I headed over to the Doubletree Biltmore

for a Moonshine Meet and Greet.

Troy & Sons really delivered with sweet libations.

The air was filled with live blues grass music, sweet mountain whiskey,

and crispy bologna and tomato jam crostini.

All of which was literally to die for!

 

 

The next day started at The Biltmore Estate's Lioncrest.

The day was filled with conference type things..

Amazing guest speakers, tons of information, and of course food.

 

Later that evening we took a quick tour of the Biltmore House

and then had a lavish dinner over looking the grounds of the Estate.

 

The next morning began with a trip to the Highland Brewing Company,
where local restaurants had small bites for us to try.
They were nothing short of amazing!

 

After filling up on duck pate, mushroom ragout, and vegetarian empanadas,

it was time for a tour of the brewery.

 

After the tour, I couldn't resist trying some French Broad Chocolates,

and even got to take one of the Chef's Tablets home in our swag bags!

The girls who run FBC were so sweet and gave us a ton of ideas..

Let's just say Chocolate Stout Cake.

 

The Looking Glass Creamery had to be one of my favorite parts of the day.

Or maybe it was the incredible story I left with.

A goat literally ate my hair. Ripped it right out of my head & munched away.

Yes, a goat!

 

Hickory Nut Gap Farm was my last stop of the day.
It was so great to see such hard working people who care so much about what they are doing.

 

I also loved meeting the guys from Buchi Kombucha.

I have never been a fan of Kombucha but after one sip of the Buchi Seed,

I was hooked!

 

Seriously couldn't ask for a better conference to attend!

I learned so much, met so many amazing blogger and new friends,

and cannot wait to show you what I learned!

 

To learn more about the next Food Blog Forum click here,

or head on over to Instagram where there over are 900 photos!

Just use the #FBFAsh!
 

Thanks so much for reading!

-Glamour Girl Gourmet

Creamy Cucumber Dip

 

Even though summer is winding down, it seems like it is getting hotter outside. Or that could be my wildly vivid imagination or the symptoms of a certified heat stroke. Either way staying cool, keeping your energy up, having light refreshing snacks, and drinking plenty of water are definitely on the agenda for beating the heat.

 

This simple snack is definitely on the top of my list. And who doesn't want a colorful crudité platter with a fresh dip, while relaxing on the veranda or by the pool with a Pellegrino and a lemon slice?

 

Creamy Cucumber Dip

Ingredients:
1 cucumber
1/2 c. cottage cheese
1 T. Worcestershire sauce
1 T. mayo
2 green onions, chopped
1 t. lemon zest
1/4 t. garlic powder
salt and pepper

Directions:

• Peel, seed, and chop cucumber into manageable pieces.
• Add cottage cheese, Worcestershire sauce, and mayo to processor blending until light and smooth. Add cucumber, green onion, and lemon zest. Pulse until chopped and smooth.
• Season to taste with garlic powder, salt, and pepper.
• Transfer to serving bowl and serve with favorite vegetables, crackers, and even pretzels.

Tips:

• Other herbs can be added for additional taste and freshness.
• Green onions make a nice garnish or can even be stirred in for added texture.
• Cover and refrigerate for up to three days.

For additional information or tips, feel free to leave a comment below!