A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives

Co-op Kitchen
Home | Co-op Kitchen | Living on the Veg

Living on the Veg

September 2023

Honey-Lime Quinoa and Grape Salad

Recipe courtesy of Culinary.net/grapesfromcalifornia.com


Lime Vinaigrette:

  • ½ cup extra-virgin olive oil
  • ⅓ cup lime juice
  • 2 tablespoons honey
  • ¾ teaspoon sea salt
  • freshly ground pepper, to taste


  • 1½ cups quinoa
  • 2 cups vegetable broth
  • 2 cups grapes, halved
  • ½ cup red onion, minced
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons jalapeno pepper, minced
  • 1 large firm ripe avocado, peeled, pitted and cut into bite-size pieces
  • ½ cup peanuts, chopped (optional)

Directions: To make lime vinaigrette: In medium bowl, whisk all ingredients, to taste. To make salad: In fine-mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes, then fluff with fork and let cool. Transfer to large bowl. Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour. Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

Bow Tie Pasta Salad

Recipe courtesy of Wendy Lankford


  • 16 oz. bow tie pasta
  • 1 green pepper
  • 1 red pepper
  • 1 red onion
  • 1 cucumber
  • 2 tomatoes
  • 1 teaspoon paprika
  • ½ cup vegetable oil
  • ⅓ cup ketchup
  • ⅔ cup sugar
  • ¼ cup vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper

Directions: Cook pasta according to package directions; drain and cool. Chop veggies and put in pasta. Mix remaining ingredients and pour over pasta. Stir often as you marinate in refrigerator for several hours before serving.

Waldorf Salad

Recipe courtesy of Vicki Lewis


  • ⅓ cup light mayonnaise
  • ¼ cup light sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ¼ teaspoon salt
  • 3 apples, peeled and diced
  • 1 rib celery, diced
  • ½ cup walnuts, chopped
  • ⅓ cup raisins

Directions: Mix the first 5 ingredients with whisk until blended. Combine apples, celery, walnuts and raisins. Pour mayo mixture over and stir to combine. Refrigerate until ready to use.

Got a tasty treat to share?

Email your favorite recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 and include your email address. You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.