The Studio Open House Recipes

Teri Dobson and I were thrilled to present to a great audience on Sunday, March 17th at the Open House for The Studio in downtown Elkhart!  After some noon-time chair and standing yoga, and a nutrition talk by yours truly, we all enjoyed a whole foods lunch.  Many of you in attendance wanted copies of the two main dishes that we served.  Well….here you go!  You will find Teri’s Quinoa with Honey & Apricot Vinaigrette and my Vitality Salad.   Bon Appetit!

{Quinoa with Honey & Apricot Vinaigrette}

Ingredients (use organic whenever possible):

7 cups of cooked quinoa (1 reg. box)

1/4 cup of apricot preserves

2 tablespoons of honey

2 tablespoons of white wine vinegar

3 tablespoons of extra-virgin olive oil

5 green onions, chopped

1/4 cup of sliced almonds

1/2 cup of dried cranberries or cherries


*Cook quinoa according to package instructions.  Set aside in a serving bowl.

*In a small saucepan, combine preserves and honey.  Heat until mixture is bubbling.  Remove from heat and stir in vinegar and oil and whisk together.

*Season with salt and pepper to taste.   Set aside.

*Fluff quinoa and then stir in the vinaigrette mixture.  When well combined, fold in the green onions, almonds, and cranberries.

From ‘edible Michiana’–courtesy of Cara Matheis

{Vitality Salad}

Ingredients (organic whenever possible):

1 head of Romaine lettuce, cleaned & torn into small pieces

8 oz. of baby spinach, cleaned

2 carrots, grated

4 oz. of cherry tomatoes, cut into halves

2 celery stalks, cut into 1/2 inch pieces

1/2 cup of raisins

1/2 cup of unsalted, raw cashew halves

2 tablespoons of sunflower seeds

2 tablespoons of sesame seeds (Option:  lightly toast seeds and let cool)

For the dressing –>   3 tablespoons of extra-virgin olive oil,  3 tablespoons of raw apple cider vinegar,  2 teaspoons of local honey,  the juice of 1 small orange, and sea salt and ground pepper to taste.


*Combine the salad vegetables, raisins, cashews, and seeds into a large serving bowl.

*Combine all of the dressing ingredients into a jar that has a tight-fitting lid.  Shake the ingredients well and pour over the salad.  TIP:  Pour some of the dressing….toss salad….and then determine if you want to add more.  There’s nothing worse than a limp, soggy salad 🙂

Adapted from The Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny & Christine Ingram.





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