Oregon Coast today. (Lincoln City, OR) 2005-current, January 03, 2019, Image 3

Oregon Coast today., January 03, 2019, Page 3, Image 3

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About Oregon Coast today. (Lincoln City, OR) 2005-current | View Entire Issue (Jan. 3, 2019)

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Newspaper Page TextBerkshire Hathaway Home Services Northwest Real Estate Netarts Bay, OR Pam Zielinski Mobile 503.880.8034 Principal Broker HOMES BY THE WATER www .PamZielinski. com Natural Organic Wellness OCEANVIEW ESTATE. Beautiful midcentury home plus 3 DRAMATIC & SWEEPING ocean view panorama. View deck rental units. 3-car garage. 3 building lots and dividable main off the master suite & also off living/dining area. Immaculate lot. Secluded setting in the trees. Oceanside MLS 19-565 & inviting. Oceanside MLS 19041954 $509,000 $1,325,000 For today’s healthy lifestyle NORTH 2429 NW Hwy 101 541-994-3031 Lincoln City, Oregon Since 1941 kennysiga.com FRESH PACIFIC ROCKFISH FILLET AFFORDABLE GEM! Decks on all 3 levels look out to a beautiful green wall of trees. Upscale interiors. Elevator. Beach access without crossing the highway. Oceanside MLS 19521074 $325,000 BEAUTIFUL OCEAN VIEWS. High at head of beach trail. Light, bright modern architecture with soaring ceilings. Detached & separate from other units. Oceanside MLS 19259642 $319,500 UPCOMING EVENTS JANUARY 18-19 FEBRUARY 8 Artistry in Wood Show Cupid’s Arrow Fun Run FEBRUARY 7-8 FEBRUARY 8-17 Dwight Yoakam Antique & Collectibles Week 6 $ SOUTH 4845 SW Hwy 101 541-996-2301 FRESH PACIFIC WHOLE COOKED DUNGENESS CRAB 8 $ 99 lb 99 lb Prices good through Jan 7 ; fresh items subject to availabity Quinoa Salad with Roasted Vegetables Ingredients 1 carrot, peeled and sliced into 1/4- inch pieces 2 medium beets, peeled and chopped 1 medium leek cut in half lengthwise, sliced 1 small sweet potato, peeled and chopped 1 small red onion, chopped into 1/2- inch pieces 1 teaspoon dried tarragon 1/2 cup quinoa 1 cup water Dressing 1 1/2 Tablespoons olive oil 1 1/2 Tablespoons white wine vinegar 1 1/2 Tablespoons orange juice 1 teaspoon orange zest Salt to taste Freshly ground pepper to taste Directions Preheat oven to 450 degrees F. Lightly coat large baking sheet with cooking spray. Prepare dressing in small bowl by whisking together oil, vinegar, orange juice, zest, salt and pepper. Visit ExploreLincolnCity.com for details Arrange carrot, beets, leek, sweet potato and onion in single layer on baking sheet. Sprinkle with tarragon. Drizzle 1 1/2 tablespoons of dressing over vegetables. Bake 30 to 35 minutes, stirring occasionally. While vegetables are roasting, rinse quinoa (in fine mesh sieve) under cold running water; drain. In saucepan, place quinoa and 1 cup water; bring to boil. Reduce heat to low and cook, covered for 12 to 15 minutes or until water is absorbed and quinoa is translucent. Transfer to large bowl and let cool. When vegetables are tender, remove from oven and let cool to room temperature. Add vegetables to quinoa. Toss with remaining dressing. Serve immediately or cover and refrigerate. oregoncoastTODAY.com • facebook.com/oregoncoasttoday • January 3, 2020 • 3