Lemon Parmesan Vinaigrette

 

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Lots of days I wake up, drink six cups of coffee, eat breakfast, read the news, and then…feel as though I could stand to catch a few extra winks. I shoot loving glances at my bed. Daniel’s quiet breathing sounds like a lullaby. Those covers. The silky white sheets. That warm spot next to his feet. Ah and that one pillow…Something on the order of a six hour coma is really all I’d need to right myself.

Daniel tells me this is unreasonable. And for the life of me I can’t imagine why.

So on these sleepy days (read: everyday), I like to plan a simple, simple meal for lunch and dinner. A quick bowl of quinoa, garbanzo beans, chopped vegetables, and some sweet meets savory sauce. My ratio, for one happy helping,  is generally 1 cup quinoa + 1 cup beans + 1 cup vegetables. The bowl as full as my future belly. It’s lovely.

Here is my latest saucy love. I toss her with hot, freshly fluffed quinoa and crisp chopped vegetables.

Bright. Fresh. Hearty. Sharp and velvety from the parmesan. Drizzle it on salad or a bowl of warm grains. 

 

Lemon Parmesan Vinaigrette

makes 1 cup, or 8 servings

¼ cup fresh lemon juice

2 tablespoons white wine vinegar

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon sugar

¼ cup finely grated parmesan cheese

¼ cup extra virgin olive oil

 

Whisk all ingredients except for oil until well combined. Slowly drizzle in the oil, whisking constantly until the mixture is completely combined.

Store dressing in a covered container at room temperature for up to 5 days or in the refrigerator for up to 3 weeks.

 

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Nutrition for 1 serving (2 tablespoons):

Calories: 80, Fat: 7.7g, Cholesterol: 2.5mg, Carb:1.7g, Fiber: 0g, Sugars: 1.6g, Protein: 1.3g

Comments

  1. says

    This sounds lovely Andrea! I tend to do the same thing by mixing grains + protein + veggies and adding some sort of dressing. Usually mine is just a mix of balsamic vinegar and olive oil, but your lemon parmesan sounds delicious!

  2. says

    That sounds delicious Andrea! I love quinoa + bean salads. They’re also great with couscous instead of quinoa. I’ll have to try this dressing – yum!

  3. kathy says

    I am just so tickled with all your good recipes here. For the last couple of days i have been on the search for a good vinaigrette recipes…. So thank you my dear. Have a great day

  4. says

    I wish my tired meals looked like this.
    Mine goes usually like this: “Mr. Fish isn’t home again….looks like breakfast or cereal for dinner again.”
    This looks great, Andrea. Doggie Fish agrees. :)

  5. says

    I feel like quinoa is food-trending like cupcakes and bacon, I’m seeing it EVERYWHERE but I’ve never had it. I’m skeptical as to if I’d even like it (is it served hot or cold?), but I’m assuming it’s good for you, right?

    I’ll have to add it to my To-Cook List. Is this the ideal starter quiona recipe or is there a safer starter recipe I should try?

    • says

      Bee, you can eat it warm or you can put it in the fridge for cold salads, too, it’s very similar to couscous in a lot of its usage, I find. I’m pretty food-picky and not a huge grain/wheat fan, but I think quinoa tastes just fine. Not super awesome, but something I don’t mind eating at all. And it’s “trending” because people have realized how insanely healthy it is!! =)

      I had it for the first time where I sautéed some onions & garlic, added veg broth & quinoa (plus a lil lemon juice & smidge of pepper), simmered 15 mins, added asparagus & simmered another 5, stirred in some sliced mushrooms (because I don’t make anything without them, haha) and cooked another min or two (at this point the water had pretty much all absorbed, so I probably slightly overcooked the quinoa, but tasted fine!), then stirred in some spinach & dished it up. Sprinkled Parmigiano-Reggiano over it, and ate. Was enjoyable! I’d suggest checking around for recipes that use it and seeing what one appeals most to you (fav other veggies included, etc) to try it first. =)

  6. Danielle says

    This may sound silly..but what is a serving size for this dressing? And do you have the nutritional info for it?
    It sounds delicious!:)

  7. DianaQ says

    Great recipes, but what really got me was the Topo Chico bottles on the first picture. Oh wow, I haven’t had one of those in almost ten years! I miss them so much!

  8. says

    This recipe is so perfect with hearts of romaine, some finely chopped tomatoes and onions, little black pepper and feta cheese. Add some warm steak strips and it is the best dinner i’ve ever had!!! The dressing makes the entire meal!! cold salad with warm meat….. oh my goodness!! I could drink the stuff!!

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