The Times They Are A-Changin’

“The times, they are a-changin’.” – Bob Dylan

I have repeatedly mentioned how life was when I was growing up (mostly stories about vegetables that were cooked to be as limp as possible), but things are not changing just for me. With each generation, people’s relationship with food is changing.

In a Forbes article, some interesting views on how millennials view food and how they make it part of their life are given. Here are some of the items:

• As the shopper gets younger, they are more likely to frequent more food retailers than their older counterparts.
• They likewise eat out more and go to a wider variety of restaurants.
• Are more likely to embrace meatless eating.
• Have split the cooking duties more evenly between spouses than other generations.

Take a look at the article here.

Turkey and Quinoa Salad

While not meatless, the quinoa is certainly food that has been embraced by younger cooks.

A nice mix of ingredients.

Cooking the quinoa.

The veggie salad.

Frying the turkey.

All together it is a delicious dish.

Turkey and Quinoa Salad

Prep Time: 20 M | Cook Time: 20 M | Servings: 4 servings | Difficulty: Easy

Ingredients:

3 tablespoons extra-virgin olive oil
1 1/2 cups quinoa, rinsed
Kosher salt
1 pound turkey cutlets
3 tablespoons chopped fresh tarragon and/or parsley
Freshly ground pepper
1/2 small red onion, halved and sliced
1 1/2 pounds assorted heirloom tomatoes, chopped
1 Cubanelle chile pepper or other Italian frying pepper, seeded and chopped
4 Persian cucumbers, chopped
2 tablespoons sherry vinegar

Directions:

Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.

Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside. Soak the onion slices in cold water, 10 minutes.

Toss the tomatoes, chile, cucumbers, vinegar, 1 1/2 tablespoons olive oil, the remaining herbs, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drain the onion, add to the tomato mixture and toss.

Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches, add the turkey and cook until golden, about 3 minutes per side. Drain on paper towels, then cut into 2-inch pieces. Fluff the quinoa with a fork and divide among bowls. Top with the tomato mixture and turkey.

Per serving: Calories 552; Fat 15 g (Saturated 2 g); Cholesterol 45 mg; Sodium 483 mg; Carbohydrate 64 g; Fiber 9 g; Protein 41 g

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-and-quinoa-salad-recipe/index.html