As I started cooking more, that meant chopping more fresh fruits and veggies. I still have a lot to learn about knife skills, but in the meantime I use this cutting board as my main produce prepping surface:
This particular kitchen fixture was a wedding gift from Crate & Barrel and we used it so much we made sure it made the trip from Chicago to Portland with us – many things were left behind in storage or donated. Here are 3 reasons why I like this cutting board:
- It is easy to clean – the square shape fits into our sink and is easy to wipe down with soap and water.
- It is sturdy – this is a solid piece of wood and can handle lots of vigorous veggie chopping.
- It is attractive – I don’t mind leaving it on display on our kitchen counter.
The cutting board came in handy when I was making my Autumn Quinoa Salad, which was recently featured on the GlamGirlGlow blog by my classmate from the Institute of Integrative Nutrition, Katie. This recipe would make a great Thanksgiving side dish if you want to bring a healthy dish to pass. You can find the full guest blog post here or grab the recipe below.
Autumn Quinoa Salad
- 1 cup quinoa, cooked to package instructions
- 1 large apple, chopped
- 1 large sweet potato, peeled and chopped
- 1 large bell pepper, chopped
- 1/3 cup dried cranberries
- 1/4 cup sunflower seeds
- 1 lemon, juiced
- 1-2 Tbsp extra virgin olive oil
- 1-2 tsp chili powder–optional
- Set oven to 350 degrees.
- Spread peeled chopped sweet potato in baking dish, sprinkle in extra virgin olive oil and chili powder (optional) and mix together to ensure coverage.
- Roast sweet potato for 30-40 minutes, until cooked through.
- Prepare the quinoa and place in a large bowl.
- Add bell pepper, cranberries and sunflower seeds to the bowl and stir all ingredients together well.
- Add the diced apple to the bowl, pour lemon juice on top covering the apple well to help prevent the apples from turning brown, then stir again.
- When sweet potato is done, stir into the salad and enjoy! Or, cover the bowl with aluminum foil and store in the fridge for later – this salad is good cold or warm.
Question for you: Do you have a favorite healthy Thanksgiving menu item? Please share and I’ll include it in an upcoming blog or Facebook post!