The Leakeys Have Branched Out

birds eye view of farmWe’ve shared some information about Katy and Philip’s sustainable lifestyle before. They’ve been growing their own vegetables and fruits, along with tilapia farming and honey harvesting, etc. for quite a while. But over the past few years, they’ve branched out into big-time farming with their Maasai partners, along with processing food items!  workers

Last summer Katy shared one of her special recipes – her Chia Seed Salad Dressing - that uses items from their harvest. Make sure you check out the link, then scroll down for a new recipe using healthy, farm fresh ingredients!

pawpawsOn the Olkerii Farm, they have fruit trees: figs, pineapples, papaya, and pomegranates. Along other fruits and chia, the farm grows vegetables such as tomatoes, chard, shallots, and more!  Not only do they have a thriving business selling the crops but also produce such food items as jams and chutneys!  What a remarkable work opportunity in East Africa!  In addition, the importance of a good healthy diet is taught through a program partially supported by the sales of Beads for Healthy Gardens. bfhgThis is one of many things YOU support with your purchases, and through 7/21/16 you can Buy One and Get a Second One Half Off for a friend! 

Try this SUMMER QUINOA AND FRESH VEGGIE SALAD WITH HONEY-SHALLOT VINAIGRETTE and let us know how it turns out!

INGREDIENTS:

FOR THE HONEY-SHALLOT VINAIGRETTE:

  • ½ c. freshly squeezed lemon juice
  • ½ c. rice vinegar
  • 2 T. honey
  • ½ c. minced shallots
  • ¼ tsp. kosher salt
  • freshly ground black pepper, to taste
  • 2/3 c. olive oil

FOR THE SALAD:

  • 1 c. uncooked red quinoa
  • 2 c. chopped English cucumber
  • 2 c. halved grape tomatoes
  • 1 medium yellow bell pepper, chopped
  • raw kernels cut from 2 large ears of sweet corn
  • 3 green onions, chopped
  • ¼ c. fresh chopped parsley
  • ¼ c. fresh chopped mint
  • Fresh Spinach and/or Spring Mix

DIRECTIONS:

FOR THE HONEY-SHALLOT VINAIGRETTE:

Combine lemon juice, rice vinegar, honey, shallots, salt, and pepper in a small bowl. Let sit while preparing the rest of the salad. When ready to serve the salad, add the olive oil to the vinaigrette mixture, mix and add to salad.

FOR THE SALAD:

Prepare quinoa according to package directions and allow to cool completely.

In a large bowl, fold together cooked and cooled quinoa, cucumber, tomatoes, bell pepper, sweet corn, green onions. Drizzle about ¾ cup of the honey-shallot vinaigrette over the salad mixture and fold to combine. Then fold in the parsley and mint.

cropped salad

Place a layer of the Spring Mix and/or Baby Spinach Blend on a platter. Spoon salad mixture over the greens and use additional black pepper and mint if desired.

 

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